We had a craving for shepherd’s pie, but also wanted to shake things up with it for some added pizzazz. This was the result. Although the recipe I’m sharing is including a few extra things that I will be doing next time, as I think they will improve it a little bit. We didn’t do the thickening of the sauce, and only used 2 pkgs. of taco seasoning this go round, but still came out yummy, but gonna add a third pkg. to it next time and thicken the sauce a bit, as well as add more cheese and brown the top of the taters!!! ???
- 3 lbs. Lean ground beef
- 3 pkgs Taco seasoning
- Small amount of flour or cornstarch
- 1 sm. Bag potatoes; cooked & mashed (or can you use instant)
- 1 Lrg. Can corn, drained
- 1 Lrg. Can green beans, drained
- 1 med. Can diced tomatoes, drained
- 1/2 med. Onion, chopped (optional)
- Velveeta cheese slices (or block if you prefer cutting your own)
Peel, cook, and mash your potatoes as you normally would. Set aside.
Brown your ground beef, drain, and add taco seasoning according to package instructions.
Once your ground beef is done, add in just a little flour or cornstarch to slightly thicken the sauce, careful to avoid lumps.
Add in your drained vegetables one can at a time, stirring to distribute them evenly.
Pour into 13″x9″ casserole dish plus an extra 9″x9″ casserole dish, pressing it down and spreading evenly across the bottom.
Layer your Velveeta slices across the top of the meat & veggie mixture. Go as cheesy as you want with it. I personally like mine really cheesy! ?
Get your oven preheating to 400°. Start layering on those mashed taters! Spread them evenly across the top of everything, layer them as thick as you want, so long as you have enough for both casserole dishes.
Pop them in the oven for about 45 mins until bubbly and heated all the way through.
Optional: broil the last few minutes to form a golden brown crusty layer to your mashed potatoes…we were starving so we didn’t bother with this step this go around LOL!
Scoop it out into bowls and enjoy!!!
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