Shepherd's Pie #4
Submitted by GuyFromFortWorth
Classic shepherd’s pie with ground beef, tomato soup, green beans, and egg-enriched mashed potatoes topped with melted American cheese. A pantry-friendly casserole the whole family loves.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is the shepherd’s pie that gets made on a Wednesday night when the fridge is looking sparse and everybody’s hungry. Ground beef, canned tomato soup, canned green beans, and mashed potatoes. That’s your shopping list.
The trick here is the egg beaten into the mashed potatoes. It sets up during baking, giving the topping structure so it holds its shape in fluffy mounds instead of melting into the filling. A blanket of American cheese on top turns golden and bubbly.
It’s not fancy. It doesn’t need to be. It’s warm, filling, and on the table in an hour.
Kitchen Tips
- Mash the potatoes while they’re still hot for the smoothest texture
- Beat the egg into the potatoes thoroughly so the topping holds its shape during baking
- Spoon the potatoes in mounds rather than spreading flat for more crispy surface area
- Instant mashed potatoes work in a pinch; just keep them stiff enough to hold their shape
Ingredients
Directions
In large skillet cook meat and onions until meat is lightly browned.
Add salt and pepper. Add drain beans and soup; pour into greasted 1½ quart casserole.
Mash potatoes while hot; add milk and egg.
Season with salt and pepper.
Spoon in mounds over casserole.
Sprinkle potatoes with cheese.
Bake in 350℉ (180℃). oven for 25 to 30 minutes.
Or prepare 4 servings packaged instant potatoes according to package directions except reserve milk.
Add egg and season with salt and pepper to taste.
Add enough reserved milk so potatoes are stiff enough to hold shape.15
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