Comforting Shepherd’s Pie with Cream Mushroom Soup Magic
A hearty Comforting Shepherd’s Pie with Cream Mushroom Soup perfect for weeknight dinners, featuring a savory filling and fluffy topping.
Equipment
- - Skillet
- - Baking dish
- Cooking Spray
Ingredients
For the Filling
- 1 lb Ground Beef 80/20 blend for flavor
- 10-12 oz Frozen Mixed Vegetables A convenient mix
- 1 can Cream of Mushroom Soup Libby’s recommended
- 0.5 cup Milk Dairy-free alternatives can be used
- to taste Salt
- to taste Black Pepper Freshly ground recommended
For the Topping
- 3 cups Instant Mashed Potatoes Or homemade for a personal touch
- 1 cup Shredded Cheese Sharp cheddar recommended
Instructions
Directions
- Preheat your oven to 350°F (175°C) and spray a 9x13 inch baking dish with cooking spray.
- Cook the ground beef in a large skillet over medium-high heat for 5-7 minutes, until browned. Drain excess fat.
- Add the frozen mixed vegetables into the skillet, stirring until combined.
- Mix in cream of mushroom soup and milk, cooking for 2-3 minutes until heated through. Season with salt and pepper.
- Transfer the beef mixture into the prepared baking dish, spreading it evenly.
- Prepare the instant mashed potatoes according to package directions and spread evenly over the beef.
- Sprinkle shredded cheese over the mashed potatoes.
- Bake for 10-15 minutes until filling is bubbly and cheese is melted and golden.
- Let rest for 2-3 minutes before serving.
Notes
Optional: Garnish with fresh chopped herbs for added flavor.