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Veggie Shepherd's Pie

Recipe from the February 2012 Newsletter

Serves 4

This is a variation on one of our family's favorite meal, the classic Shepherd's Pie. Feel free to experiment a little with the type of spice you add to it for different flavors. I prefer to add a touch of cayenne pepper and some red pepper flakes for a little bit hotter flavor, but thyme, oregano, and rosemary are also very delicious! You can also choose to add a little shredded cheese on top, or paprika, for a more "dressy" look!


  • 1 (16-ounce) bag frozen mixed vegetables (recommend a California-blend)
  • 1 (10 3/4-ounce) can cheddar cheese soup condensed
  • 1/2 teaspoon thyme or your favorite seasonings
  • 2 cups garlic seasoned mashed potatoes (can use instant)


1. Preheat oven to 350 degrees.

2. In a greased 9x9 inch pan, combine frozen vegetables, soup, and thyme. Spread potatoes evenly over the vegetable layer.

3. Cover and bake 25 minutes. Uncover and bake 15-20 minutes more, or until heated through.

February 2012 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.

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