This shepherd's pie with canned vegetables is a twist on the traditional shepherd's pie. I gathered ideas from family, friends, and other recipes to develop a different and tasty version of an old-time favorite. Everyone eats this up like it's a dessert!
Ingredients
- potatoes: 4 piece (cubed)
- butter: 2 Tbsp (divided)
- salt and ground black pepper: (to taste)
- ground beef: 1 pound
- packet dry French onion soup mix: 1 piece
- cube chicken bouillon: 1 piece
- cube beef bouillon: 1 piece
- water: 2 Tbsp (optional)
- whole kernel corn: 1 can (11 ounce can, drained)
- carrots: 1 can (10 ounce can, drained, diced)
- peas: 1 can (10 ounce can, drained)
- paprika: 2 Tbsp
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.
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Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.
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Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.
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Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.
