Marie's Shepherd's Pie

Ingredients

  • 4 large potatoes, peeled and cubed
  • 2 tablespoons butter, divided
  • salt and ground black pepper to taste
  • 1 pound ground beef
  • 1 packet dry French onion soup mix
  • 1 cube chicken bouillon
  • 1 cube beef bouillon
  • 2 tablespoons water(Optional)
  • 1 (11 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can diced carrots, drained
  • 1 (10 ounce) can peas, drained
  • 2 tablespoons paprika
  • 1 cup shredded Cheddar cheese
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C).

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  • Step 2

    Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.

  • Step 3

    Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.

  • Step 4

    Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.

  • Step 5

    Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.

  • Cook's Note:

    Instant potatoes can be substituted for fresh potatoes. Follow the directions on the box to make the 5 to 6 serving size (2 2/3 cups).

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