Meals Matter

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Contributed By: barbiesparties
Family Recipe

I grew up with this way of making shepherds pie, however, I changed it to be able to use fresh veggies, instead of the processed canned veggies.

Ingredients

1 tblsp. Butter

1 tblsp. Olive oil

1 lb. Ground beef

1 Onion, large dice

2 cups Sliced baby carrots

2 cups Frozen corn

1 cup Diced potato

1 cup Fresh green beans

1 Small can peas, rinsed and drained (optional)

1 can Mushroom soup

Potato flakes

Cheese

Preparation

Place butter and olive oil in frying pan; add diced onion; cook until tender, crumble in beef and cook until no longer pink; Add in carrots , green beans and corn and let cook until carrots and beans are about 1/2 way cooked; add in potatoes and cook until tender; Add in peas and soup; Let simmer until all ingredients and cooked tender; Make mashed potatoes according to box; Place vegetable mixture into oven safe dish; Top with potatoes; Cook in 350 degree oven for approximately 30 minutes; cover potatoes with cheese and cook until cheese is melted

Cook's Notes

This is one of those great recipes that you can use your favorite vegetables. Just remember to cook veggies like carrots first since they take longer than say the potatoes. Of course, you can substitute all the vegetables with a couple of cans of Veg-All, but I like this version better with fresh/frozen veggies. This can also be made ahead and refrigerated and then cooked in the oven -OR- make the vegetable filling and freeze up to a couple of months. When ready to complete, just thaw filling and bake with the potatoes and cheese.

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