Growing up, I learned to cook early on. Shepherd’s Pie was a family staple growing up but when I had my own kids I wanted to make it my own recipe, something I like to call a Better Shepherds Pie. The stars have seemed to aligned and low and behold, my kids ALL LOVE IT! Without fail, if I make this dish, the kids all rejoice. How is that possible? It must be magic. Which is probably why when I talk about it, people want to try it for themselves and they too love it.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
family of 6
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Ingredients
- 1 lb extra lean ground beef
- 1 can undiluted condensed cream of mushroom soup
- 1 19oz can red kidney beans rinsed
- 1/2 cup frozen corn optional
- 3-4 yellow potatoes peeled and cubed
- 2 cups sharp cheddar cheese shredded
Ingredients
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Instructions
- Preheat oven to 375 degrees. Put a large pot of water on stove to boil. Put peeled, cubed potatoes into boiling water. Brown ground beef until it's fully cooked. Drain fat and rinse under hot water.
- Put cooked/rinsed beef back in the pot you cooked it in. Add cream of mushroom soup, frozen corn and rinsed beans to beef and mix well.
- Pour meat mixture into a deep casserole dish. When potatoes are fork tender, drain and make mashed potatoes to your liking. Top meat with prepared mashed potatoes and sprinkle with shredded cheese.
- Bake uncovered in a 375 degree oven for 40 minutes or until heated thru. Serve with a salad or whole grain buns.
Recipe Notes
The beans add a little more fibre to this generally meat and potato dish. I like mine with a bit of old school ketchup and my hubby likes his with HP sauce. Either way, I hope you enjoy!
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I love this recipe Tiffany. Congratulations on your kitchen venture. Who could do it better!