Easy Comforting Shepherd’s Pie with Cream Mushroom Soup Delight
This Comforting Shepherd’s Pie with Cream Mushroom Soup brings warmth and nostalgia, perfect for busy weeknights.
Equipment
- 9×13-inch baking dish
- - Large skillet
Ingredients
For the Filling
- 1 pound Ground Beef Use an 80/20 blend for best flavor
- 2 cups Mixed Vegetables Frozen blend is convenient
- 1 can Cream of Mushroom Soup Essential for the comfort
- 1/2 cup Milk Non-dairy milk can be used
For the Topping
- 4 cups Instant Mashed Potatoes Quick topping option
- 2 cups Shredded Cheese Sharp cheddar recommended
Instructions
How to Make Comforting Shepherd’s Pie
- Preheat your oven to 350°F and prepare a 9x13 inch baking dish with cooking spray.
- In a large skillet, brown the ground beef over medium-high heat for about 5-7 minutes.
- Drain any excess fat, then mix in your frozen vegetables and let them warm for a couple of minutes.
- Stir in the cream of mushroom soup and pour in the milk, heating for 2-3 minutes.
- Add salt and pepper to taste before transferring the filling to your baking dish.
- Prepare the instant mashed potatoes according to package directions.
- Spread the warm mashed potatoes over the beef mixture, sealing the edges.
- Evenly sprinkle shredded cheese over the top.
- Bake for 10-15 minutes until bubbling and the cheese is golden.
- Let the Shepherd’s Pie rest for about 2-3 minutes before serving.
Notes
Optional: Garnish with fresh parsley for added flavor and color.