Shepherd's Pie with Instant Potatoes
This Shepherd's Pie with Instant Potatoes is the ultimate comfort food recipe. It's loaded with ground beef, vegetables, and potatoes. Combine all this with a delicious sauce, and it's sure to please your meat and potato fans.
Servings 8 servings
Ingredients
- 2 pounds ground beef
- 1 medium onion diced
- 1 tablespoon garlic minced
- 1 (10 oz.) can Condensed Cream of Mushroom Soup
- 1 (.75 oz.) package gravy mix I used mushroom. Need 1 cup of prepared gravy.
- 1 (4 oz.) can mushrooms drained, sliced, optional
- 1 (16 oz.) bag frozen mixed vegetables thawed
- salt & pepper to taste
- 3 cups instant mashed potatoes cooked, I used butter & herb
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350 degrees and grease a 9"x 13" baking dish with cooking spray. Set aside.
- Make mashed potatoes. Set aside.
- Add onions, ground beef (or lamb), and garlic in a large skillet. Cook over medium-high heat until the meat is no longer pink. Drain any fat.
- Stir in soup, gravy, mushrooms, mixed vegetables, salt, and pepper.
- Spread the mixture into the prepared casserole dish.
- Spread cooked potatoes over the top in an even layer and cover with cheese.
- Bake for 30 minutes or until hot and bubbly. Allow to rest for 10 minutes before serving for juices to settle.
Notes
To save time, cook the potatoes and make the gravy while the ground beef is cooking.