Shepherd’s Pie
Posted by Trish | Under Beef, Dinner, Poultry Sunday Jun 20, 2010 Submitted by Monica Fawver
Serves 6-8
| 5 potatoes | 1 lb. ground beef | |
| 4 oz. sliced mushrooms, canned | 2 c. fresh or frozen vegetables, assorted | |
| 1 can Condensed Cream of Mushroom Soup | 1 can Condensed Cream of Celery Soup | |
| 3 tbsp butter | salt | |
| pepper |
Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
