Cheesey Shepherds Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 509.1
- Total Fat: 30.4 g
- Cholesterol: 87.4 mg
- Sodium: 633.6 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.2 g
- Protein: 24.5 g
View full nutritional breakdown of Cheesey Shepherds Pie calories by ingredient
Introduction
You need this Cheesy Shepherd's Pie in your life! You need this Cheesy Shepherd's Pie in your life!Number of Servings: 6
Ingredients
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16 oz Ground beef
16 serving Onions, yellow, raw 1 oz.
2 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies)
.5 cup Beef broth, bouillon, consomme
1 tsp Lea & Perrins, Worcestershire Sauce
1.5 serving Garlic - minced (1 tsp) (by ELLERCADE)
1.5 cup Colby and Monterey Jack Cheese shredded
6 serving Great Value Instant Mashed Potatoes (1/3 cup)
1 can (10.75 oz) Cream of Mushroom Soup
.5 cup Great Value Fat Free Milk
Directions
Prepare your instant potatoes per package mix directions.
Mix the cream of mushroom soup + 1/2 can of milk and whisk together and heat over medium low heat.
In a large skillet cook your ground hamburger. Drain grease. Add your chopped onions and cook both together until hamburger is browned and onions are translucent and soft. Add your minced garlic & worcestershire sauce and stir together. Add your beef broth and cook until moisture has been absorbed. Add your cooked & drained veggies to the meat mixture and stir together.
Pre-heat your oven to 400°. Pour your meat & veggie mixture into a 9x13 casserole dish. Pour your cream of mushroom soup mixture over the top of the meat mixture and spread out evenly.
Sprinkle about 1/2 cup of shredded cheese over the top of the soup mixture.
Spoon your potatoes over the top and spread out evenly. Salt & Pepper to taste. Sprinkle the remaining cheese on the top of your potatoes.
Cook in the oven for about 20 minutes, or until the cheese is lightly browned & the casserole dish is bubbling around the edges and in the middle.
Serve with a side of bread and enjoy!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLEENGINE85.
Mix the cream of mushroom soup + 1/2 can of milk and whisk together and heat over medium low heat.
In a large skillet cook your ground hamburger. Drain grease. Add your chopped onions and cook both together until hamburger is browned and onions are translucent and soft. Add your minced garlic & worcestershire sauce and stir together. Add your beef broth and cook until moisture has been absorbed. Add your cooked & drained veggies to the meat mixture and stir together.
Pre-heat your oven to 400°. Pour your meat & veggie mixture into a 9x13 casserole dish. Pour your cream of mushroom soup mixture over the top of the meat mixture and spread out evenly.
Sprinkle about 1/2 cup of shredded cheese over the top of the soup mixture.
Spoon your potatoes over the top and spread out evenly. Salt & Pepper to taste. Sprinkle the remaining cheese on the top of your potatoes.
Cook in the oven for about 20 minutes, or until the cheese is lightly browned & the casserole dish is bubbling around the edges and in the middle.
Serve with a side of bread and enjoy!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLEENGINE85.
