If you are in the market for some good old fashioned comfort food, then this is the dish for you!  This is a very simple and quickly put together casserole that the whole family will love!

Ingredients:

3 cups hot mashed potatoes

1 can of condensed cheddar cheese soup

1 lb ground beef

1 onion – chopped

1 cup peas (canned or frozen peas that have been thawed)

1 cup corn (canned or frozen corn that has been thawed)

1 tbsp Worcestershire sauce

1/2 tsp black pepper

1/4 tsp salt

First step is to get 5 or 6 good sized baking potatoes and rinse them, peel them and cube them.

Once you have cubed all of the potatoes, add them to a large soup pot and cover them with cool water.  Bring the water to a boil, and cook the potatoes until tender – about 10-15 minutes.  Once they are done, turn off the burner and set them aside.  Next, chop the onion and add to a frying pan, along with the meat.  Cook the meat thoroughly and allow the onion to soften.

Preheat your oven to 400 degrees.  While the meat and onions are cooking, carefully drain the water from the potatoes and mash them.  I added a little milk to help them smooth out (that is how I usually make my mashed potatoes).  Once mashed, open up the can of the condensed cheddar cheese soup and add 1/2 of the can to the potatoes, mixing it thoroughly.  Set the potatoes aside once again.

Once the meat and onion have finished cooking, drain off any excess fat and return to the burner.  Now add the peas and corn to the meat mixture and stir up well.

Once mixed, add the other 1/2 of the can of cheddar cheese soup along with the Worcestershire sauce, pepper and salt.  Mix well.

Once mixed thoroughly, spray a 9×13 baking dish with cooking spray, and add the meat mixture.  Spread across entire bottom.

Last, spread the cheddar mash potatoes over top of the meat mixture.  Coat completely.

Bake dish at 400 degrees for 20 minutes.  During the last 5 minutes of baking, pull the dish out and sprinkle with a little bit of shredded cheddar cheese.

After the last 5 minutes of cooking, pull the dish from the oven and allow to cool for 5 minutes or so before serving.

Leftovers can be easily stored in a plastic container and placed in the freezer and store for up to 2-3 months!

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Shepherd’s Cheddar Pie

Author: Heather

Recipe type: Dinner

Serves: 8

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Ingredients

• 3 cups hot mashed potatoes
• 1 can of condensed cheddar cheese soup
• 1 lb ground beef
• 1 onion – chopped
• 1 cup peas (canned or frozen peas that have been thawed)
• 1 cup corn (canned or frozen corn that has been thawed)
• 1 tbsp Worcestershire sauce
• ½ tsp black pepper
• ¼ tsp salt

Instructions

1. First step is to get 5 or 6 good sized baking potatoes and rinse them, peel them and cube them.
2. Once you have cubed all of the potatoes, add them to a large soup pot and cover them with cool water.  Bring the water to a boil, and cook the potatoes until tender – about 10-15 minutes.  Once they are done, turn off the burner and set them aside.  Next, chop the onion and add to a frying pan, along with the meat.  Cook the meat thoroughly and allow the onion to soften.
3. Preheat your oven to 400 degrees.  While the meat and onions are cooking, carefully drain the water from the potatoes and mash them.  I added a little milk to help them smooth out (that is how I usually make my mashed potatoes).  Once mashed, open up the can of the condensed cheddar cheese soup and add ½ of the can to the potatoes, mixing it thoroughly.  Set the potatoes aside once again.
4. Once the meat and onion have finished cooking, drain off any excess fat and return to the burner.  Now add the peas and corn to the meat mixture and stir up well.
5. Once mixed, add the other ½ of the can of cheddar cheese soup along with the Worcestershire sauce, pepper and salt.  Mix well.
6. Once mixed thoroughly, spray a 9×13 baking dish with cooking spray, and add the meat mixture.  Spread across entire bottom.
7. Last, spread the cheddar mash potatoes over top of the meat mixture.  Coat completely.
8. Bake dish at 400 degrees for 20 minutes.  During the last 5 minutes of baking, pull the dish out and sprinkle with a little bit of shredded cheddar cheese.
9. After the last 5 minutes of cooking, pull the dish from the oven and allow to cool for 5 minutes or so before serving.
10. Leftovers can be easily stored in a plastic container and placed in the freezer and store for up to 2-3 months!

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