Description
An easier version of the traditional beef shepherd’s pie that keeps the comfort and deliciousness, but saves time and effort.
Ingredients
Units
Scale
- 2 baking potatoes, diced (about 4 cups)
- 1 small red onion, diced
- 1 lb lean ground beef
- 8 oz white mushroom, sliced
- 1 10–oz can condensed cream of mushroom soup
- 1/2 cup low-fat milk
- 2 cups frozen vegetable mix (peas, carrots, corn and green beans)
- 1 tbsp Canola oil
- 1 prepared pie crust (I used Pillsbury brand.)
Potato seasonings
- 1tbsp Olive oil
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tsp chili powder
- 1/2 tsp dried thyme
Instructions
- Preheat oven to 400F. Peel and dice potatoes and place them in a 9-inch square baking dish.
- Combine potato seasonings and toss with potatoes until even. Baked for 30 minutes or until golden.
- While the potatoes are baking, chop onion and mushrooms. Preheat a large sautépan over medium-high heat for 2 minutes. Place Canola oil in the pan then swirl.
- Add onion and beef, brown 5-7 minutes, stirring to crumble the beef.
- Add mushrooms and cook for 2-3 minutes or until they are tender. Stir in soup, milk and vegetables. Cook and stir 2-3 minutes until blended. Remove pan from the heat.
- When potatoes are done, remove from oven. Top with ground beef mixture. Place pie crust over. Trim off the remaining part around your baking dish. Return to oven, bake 25-30 minutes at 400F or until crust is golden.
- Let cool for 5 minutes before serving. Enjoy!
Nutrition
- Serving Size: 6
