Shepherd’s Pie is my favorite, go to, weeknight meal. It is made with things I always have on hand like, tomato soup, green beans, hamburger, mashed potatoes and cheddar cheese. It is easy and quick and can be made within 15 minutes if I have left over Can’t Put My Fork Down Mashed Potatoes.
Sometimes, I just want some comfort food and Shepherd’s Pie is the best of the best when it comes to comfort food. It is hot, creamy and cheesy. This is one of the meals that my kids ask for over and over again!
How to Make Shepherd’s Pie
1. Whenever I make Can’t Put My Fork Down Mashed Potatoes, I always make more than I need. Then I can make Shepherd’s Pie later in the week. If you didn’t make any mashed potatoes earlier in the week, no problem, they only take about 40 minutes to make.
2. Peel and quarter 8 – 10 medium Yukon Gold or yellow potatoes. Place in a large pot of boiling water. Bring water back to a boil and then cook for 30 minutes or until potatoes are fork tender.*. If you are cooking your potatoes much longer than 30 minutes, you are cooking them too long.
*Fork tender means, when you stick a fork into the potato, it goes in and out easily.
I like to put the lid on the pot with a little space for air to escape. I then turn the heat down to medium so the water is not sloshing over the edge of the pan as the potatoes cook. Set the timer for 30 minutes and start working on the other ingredients for Shepherd’s Pie.
3. Brown the hamburger in an oven safe pan. I love my big, four inch deep Lodge 5 qt. fry pan. Double or tripling this recipe is the only way I can have some left overs for lunch. This pan is so great because it will hold all the ingredients to do that.
4. Adding chopped onions to the hamburger, a minute or two after it starts to cook, is my favorite. The left over grease from the hamburger enhances the flavor of the onions. They will be translucent and cooked about the same time the meat is done.
Chopping onions into very small pieces makes any dish taste better, plus all the people who do not like the texture, cannot tell they are there.
If you have onion haters in your family, you can leave them out. Or you can chop them up in food processor so they are so small, no one will detect them in the dish once they are cooked. My son, Mark, really hates the texture of of onions, but when I chop them up very small, the texture does not bother him.
5. Once the hamburger is browned, drain the water off, then salt and pepper the meat well. Adding salt and pepper to any beef really brings out its wonderful taste. Every time I see professional cooks in their element, I am always amazed at how much salt and pepper they add to their dishes. I have been adding more to mine and it is very good.
6. Open the can of condensed tomato soup and add to the meat. Drain the green beans and add that as well. Mix everything together and cook until it is warm and bubbly.
7. As everything is heating in the fry pan, get ready to make the mashed potatoes. Add the softened cream cheese and butter to a large bowl. It needs to be large enough to handle all the cooked potatoes.
Use a mixer to beat the cream cheese and butter together until creamy. Add garlic salt and continue to beat until well incorporated. Drain the potatoes and add to the bowl. Beat the potatoes well until all the cream cheese and butter is well mixed in. If you feel the potatoes are not as creamy as you want, add the sour cream. In a stand mixer, it doesn’t take long to get creamy, mashed potatoes. Maybe about 2 minutes.
8. Grate the cheddar cheese and preheat the oven to 350°.
9. Now you are ready to assemble your Shepherd’s Pie. Spoon the mashed potatoes over the meat and green bean mixture in large spoonfuls. Gently spread the potatoes evenly over the top and then sprinkle on the grated cheddar cheese. Place the fry pan in the oven and bake for 30 minutes until the cheese has melted. Serve and watch everyone enjoy the amazing dinner you just made.
Here are a few products I like to use when making Shepherd’s Pie
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Quick and Easy Shepherd’s Pie
- 2 lbs. Hamburger
- 1 Med. Onion
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 2 – 14.5 Cans Green Beans, French Style
- 2 – 11.7 Cans Condensed Tomato Soup
- 8-10 Med. Yukon Gold or Yellow Potatoes
- 8 oz. Cream Cheese
- 1/2 Cup Butter
- 1/2 Cup Sour Cream (Optional)
- 1 tsp. Garlic Salt
- 1 Cup Cheddar Cheese grated
- Peel and quarter potatoes. Put in a large pan of boiling water. Cook for 30 minutes or until fork tender.
- While potatoes are cooking, chop the onion into small pieces.
- Add the hamburger to an oven safe, large fry pan and cook for a minute or two and then add the chopped onions. Cook until there is no more pink left in the meat. The onions should be translucent.
- Drain the water off of the meat and salt and pepper it heavily.
- Add the tomato soup and mix well.
- Drain the green beans and then add to the meat and tomato soup mixture.
- Mix well and continue to heat until heated through and bubbly.
- Place the softened cream cheese and butter to a large bowl. Mix well and then add the garlic salt.
- Drain the potatoes after they are done, add them to a large bowl with cream cheese and butter mixture.
- Use the beaters to mash the potatoes and mix everything together.
- Once the potatoes are mixed well and are creamy and smooth, add eight large spoonfuls to the top of the meat mixture. Use the back of the spoon and create a smooth layer of mashed potatoes on top.
- Sprinkle on the grated cheddar cheese and bake for 30 minutes at 350° or until cheese if bubbling and melted.