Updated: Jul 1, 2022
A family favorite in our home, this Shepard's Pie can easily be modified to fit your family's taste buds!
Think about it this way, it's Friday night and it's been a week. We'll just put it that way. For myself, that week contained the usual life things from work to parenting, and we tossed in studying for a big test AND a group project just for fun... That said, last night we had brats and mashed potatoes, which meant we had leftover potatoes needing used up.
The original meal plan called for brats on Friday and beef & rice on Thursday, but I really wanted those brats on Thursday. However, I had the beef thawed out and ready to go, and was not feeling ricey. This led to making Shepard's Pie since those taters needed to be gone from the fridge! The best part of Shepard's Pie is how easy it is to throw together.
This time though, it meant Riley got to help. She's been helping in the kitchen a lot this year, and it's something that she could really dive into with making. I browned the burger, and then she pretty much did the rest!
Super Simple Shepard's Pie
1# Ground Beef - Browned & Seasoned to Taste
1 - 10.5oz Can of Cream of Mushroom Soup
Approximately 4 Cups of Mashed Potatoes
6 - Kraft American Single Slices
Preheat your oven to 375 degrees, and spray a 7"x11" baking dish with non-stick spray. First, mix the browned beef with the cream of mushroom soup, and spread evenly into the bottom of your baking dish. Next, spread the mashed potatoes on top of your beef mixture. Then top the potatoes with the sliced cheese, and pop it into the preheated oven for 25 minutes. This next step is optional (it all depends on how you like your cheese...), after the 25 minutes are up, switch your oven to broil and watch it like a hawk. We take ours out when the cheese is blistered but not burnt. If you don't like blistered/crispy cheese, it's great right out of the oven without broiling... that's how Riley prefers hers!
How Jesse and I Prefer Ours To Look