This isn't the traditional Shepherd's Pie with lamb, but a quick and easy version my family loves.
Ingredients
- potatoes, peeled and quartered: 5 piece
- lean ground beef: 1 pound
- mushrooms: 1 can (4 ounce can, sliced)
- mixed vegetables: 1 can (15 ounce can)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- condensed cream of celery soup: 1 can (10.75 ounce can)
- salt and pepper: (to taste)
- butter: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
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Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
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In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
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Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
