Shepherds Pie has been our family favorite for many years. My husband made it early on while we were dating, and I quickly realized he wants the ‘farmers meal’ for supper. This meal is so versatile to the type of vegetables you have on hand, that is practically a meal you won’t get bored with. And if you have the “meat & potato” eater like I do, it’s a wrap in this one dish.
You can practically make this with one pan for preparing and one for baking. It’s super easy, and measuring is not required.
Ingredients are:
3-4 lbs. hamburger (we also use 2 lbs. hamburger 1 lb. ground pork)
2 cans (10-12oz) tomato soup
Vegetable of your choice. For this amount I use 4 regular cans or 2 large. We also use 1/2 bag frozen veggies. It is a preference of your own. How much or little you desire.
Potatoes You can use real or instant. Again it’s all your preference, and time.
milk & lots of butter
PREHEAT OVEN 350°
Fry up the hamburger. Today I used my Pampered Chef chopper and fried it really fine. Sometimes we have chunkier pieces of burger. Drain once completely cooked and put back into pan.
What’s your veggie choice? Are you using cans? Drain water from veggie and pour into meat. Is frozen what you have available? Perfect, just put vegetables in a colander, run some water over it to get off any ice that may have formed. Drain well and pour into the meat. Now if you see some fluid in bottom of your pan, here is where you may want to turn on the heat and cook that down. Stir up the meat/veggie mixture so nothing burns. Once fluid is gone turn off heat.
Add the tomato soup, mix well and set aside.
Potatoes I prefer to use real potatoes, a 3 lb. bag for this amount. Peeled and cut up for faster cooking. When potatoes are cooked to mashable standard, drain and put back in pan. Add a little milk (for 3 lbs. potatoes it was about 1/2-3/4 cup) and 1/2-1 stick of butter. (We like the butter) It depends on the amount of potato you make and what your taste buds like. Remember I said you don’t have to get out the measuring cups, start with less, you can always add more. Use your chopper to whip these up to mashed material. Small potato pieces are alright. If you don’t have a utensil that is safe for whipping in this pan; after you drain the potatoes, put into a mixing bowl and whip up with your mixer. Today I added some sour cream for a creamier flavor.
We have many times used instant potatoes if they are on hand and we are short on time. Off hand I can not remember the amount, just use your best judgement. The good thing about instant, if you don’t make enough, it’s super easy to whip up some more. You can also add sour cream to these to help with the dry taste instant has.
This large amount fills a 9×13 baking pan. Naturally if you are making smaller amounts, just use what looks right. You don’t want a super thin layer of meat, but you also don’t to run out of room for your potatoes.
First layer in your meat mixture. Then top with potatoes. Spread to an almost even consistency. The little hill & valley area are just right for the added butter on top. I cut up one whole stick just for the top. I said we like butter. It also helps to keep the potatoes from drying out.
I put my pan on a cookie sheet because there is always run-over. Do not cover. Put into oven and let cook. Because everything is already warm, you are just getting it hot. The potatoes with get browned tips and the juices from the meat mixture with bubble up the sides. About a good half hour to 45 minutes.
If you like, make some biscuits or just buttered bread/toast is good too.
This amount will feed our family of 6 for two meals and have available left overs for work lunches.
I hope you enjoy this meal.