Shepherd’s Pie

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  • 1 pound lean ground beef
  • 1 (4 ounce) can sliced mushrooms
  • 1 (15 ounce) can mixed vegetables
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • Salt and pepper to taste
  • 1 cup milk
  • 2 tablespoon butter
  • 1 1/3 cups instant mashed potato flakes or buds
  • Shredded Cheddar Cheese
  • Fried onion rings
  1. Preheat oven to 350 degrees. Grease a 9x9 inch casserole dish.
  2. In a large skillet, cook ground beef until brown. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, salt and pepper. Heat through. 
  3. Heat milk and butter in a 2-quart saucepan over medium high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture. Top with cheese and onion rings, if desired. 
  4. Bake at 375 degrees for 15-20 minutes. 

Cooking With Crevolyn
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