Quick and Easy Shepherd’s Pie

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This is one of my "go-to" recipes when I need something quick, warm, and filling. My kids love it with ketchup on top (who am I kidding? I do too!) and this is one of those recipes my whole family enjoys. It makes a huge 9x13" pan, so sometimes I will freeze half of it and save for another day (hooray for freezer meals!).
Quick and Easy Shepherd's Pie
1 lb ground beef (or turkey)
1 can condensed tomato soup
1 can condensed minestrone soup
1 can green beans
4 cups mashed potatoes
2 cups shredded cheddar cheese
salt and pepper to taste
Brown hamburger and drain. Add soup and green beans; season with salt and pepper. Pour into large 9x13 casserole dish. Top with mashed potatoes (real potatoes are the best, but if you are in a hurry, instant potatoes will work fine! If you are in a BIG hurry, I have even thrown frozen tater tots on top and it works great!). Spread cheese on top of potatoes. Bake at 350 degrees for 30 minutes.
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  1. Lindsay says:

    I love quick & easy recipes! Thanks for sharing this one!

    Ps–I tried your 30 minutes rolls & they were a hit! Thanks for the awesome recipe, I will make this again & again in the future!

  2. Lizz says:

    Omg! After I spent a summer in Europe (where there’s Shepherd’s pie a plenty) I’ve been trying to figure out how to get the vegetables and meat to blend better. The Minestrone is simply brilliant! Thanks!

  3. I also have a Quick Shepherd’s Pie recipe but I’m exited to try this one out & see how it compares to mine. Since I’m already writing I think I’ll share recipe in case anyone is interested…..

    1 lb ground beef
    1 family size can Campbell’s brand Vegetable Beef Soup
    4 cups mashed potatoes
    2 cups shredded cheddar cheese
    salt and pepper to taste

    Brown hamburger and drain. Add soup; season with salt and pepper. Pour into large 9×13 casserole dish. Top with mashed potatoes. Spread cheese on top of potatoes. Bake at 350 degrees for 30 minutes.

    Since the soup already has vegetables in it you can opt out of adding other vegetables but since we’re veggie ppl I often add a can of whatever vegetable we have laying around.

  4. Cindy Nipper says:

    I’ve always used cream of mushroom soup in a can and added 2 cups of frozen peas, carrot, or corn (any combo will do)! I’ve never had cheese on top! Sounds good!

  5. Oh my goodness…I tried this recipe a while ago and we had enough to freeze for lunches. I just ate it does lunch today and it was even better than I remembered. Thank you for sharing this recipe!

  6. Susan Thomas says:

    Try adding cream cheese to the potatoes, and after covering with the shredded cheese, then put some Durkee’s dried onion rings on top before baking..been making it this way 30 years.

  7. Sarah says:

    Tried this tonight with a tiny oops. My chef misunderstood the mashed potatoes part, and dumped the flakes on top. We poured about a cup of water on, mixed it all and baked it anyway. Tasted great! Maybe next time we’ll follow the recipe lol

  8. Andrea says:

    Just a little note! Shepherds pie is made traditionally with lamb mince. Cottage pie is made with beef mince.

  9. carol arduini says:

    I recently was invited to a friend s home for dinner.she served Sheppard pie with Turkey and beef. It was wonderful. I cannot wait to try it myself.

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