This casserole is the perfect example of what comfort food truly is.
Check out what my pals over at Recipe Lion had to say about this recipe:
This version of classic Shepherd’s Pie features ground beef and vegetables in a savory sauce topped with mashed potatoes and baked until it’s golden brown and piping hot. Recipes with ground beef always make for the best weeknight dishes.
I really love how easy this casserole is to make. Before you know it you’ll have a hearty meal on the table!
1 pound ground beef
1 can (10.75-ounces) Campbell’s Condensed Cream of Mushroom with Roasted Garlic Soup
1 tablespoon Heinz Worcestershire sauce
1 (16-ounces) bag of Green Giant frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cups water
3 tablespoons Kerrygold butter
3/4 cup TruMoo milk
2 cups instant mashed potato flakes
Preheat oven to 400 degrees F.
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.
Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.
Bake for 20 minutes or until the potato mixture is lightly browned.
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Quick Tip: This is a great meal to take to a potluck supper.
Thank you to Recipe Lion for this great recipe.