Shepherd’s Pie

Serves: 4
Total Calories: 486


1 onion, diced
1 to 2 teaspoon oil
1 pound ground beef
1 (10 3/4-ounce) can cream of mushroom soup
1 (11-ounce) can corn, drained
4 potatoes, peeled and cubed
1/4 cup milk
2 to 3 teaspoons butter, sliced
salt and pepper to taste
3/4 cup shredded Cheddar cheese or American cheese


In a skillet over medium heat, sauté onion in oil. Add ground beef and cook until no longer pink; drain. In a large bowl, mix beef, soup and corn; pour into a greased 8"x8" baking pan and set aside. Place potatoes in a saucepan; cover with water. Boil over medium-high heat until tender, about 10 minutes. Drain; add milk, butter, salt and pepper to pan. Whip potatoes with a potato masher or electric mixer and spread over beef mixture. Bake, covered, at 350 degrees for 30 minutes. Sprinkle with cheese and bake, uncovered, an additional 5 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 486
Calories from Fat: 163

This Shepherd’s Pie recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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