Kim’s Shepherds Pie

10 Apr

shep pie  I love the combination of veggies and mashed potatoes! I can actually get my kids to eat vegetables this way!  One of the things  I like the most about Shepherds Pie is that it is quick and nutritious. A working Mom can make this easily after a long day at work with out too much effort. I like to top mine with lots of shredded cheese. My version also calls for cream cheese, which is slightly different from other recipes I have seen. I hope you will enjoy this dish.


1 1/2 Pounds Ground Beef

1 8 oz. Cream Cheese

4 Cheese Instant potatoes ( I prefer Ore-Ida)

1 can of Mixed Vegetables, drained

1 Can of  Cream of Mushroom or Cream of Chicken Soup ( I prefer Campbell’s)

Worcestershire sauce, to taste

8oz. Colby Jack Cheese, shredded

Preheat oven  to 350 degrees. Brown ground beef in Worcestershire sauce, then drain.  Add more Worcestershire sauce to taste. Place ground beef in a large mixing bowl. Add mixed vegetables, soup (omit milk). Make mashed potatoes per package, except substitute cream cheese for milk.  Put meat mixture on bottom of a 9 inch baking dish then add  mashed potatoes on top of meat mixture. Top with shredded cheese. Bake for approximately 25 minutes.

One Response to “Kim’s Shepherds Pie”

  1. Chef Randall April 12, 2013 at 2:50 pm #

    Looks good Kim. This reminds me of when I was a young teen and living with my grandparents. grandma always made Shepherd Pie. My great-grandfather (my grandpa’s father) was a sheep herder in the Titan Valley..Idaho side.

    Nice memories this post brought me Kim. Thanks for sharing.


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