Brown the ground beef and drain the fat off. Add the herbs, onion, green pepper, and garlic, and cook until almost soft. Mix in the gravy and pour into your casserole.
Mix the bag of veggies (thawed) and the cream style corn. Pour over top of the meat mixture.
Mound the potatoes on top and smooth down. Bake in a 375 degree F oven until hot and bubbly, and the potatoes are lightly browned.
You may like to sprinkle grated cheese over top in the last 2 minutes in the oven.
By Free2B from North Royalton, OH
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Just reading your recipe is making me as hungry as a bear. Shepherd's Pie was something that my Mother made following a Sunday Dinner of Roast Beef with Potatoes, Carrots, Onions and Celery, and maybe whole young yellow squash laid across the other vegetables depending on the season.
Shepherd's Pie also followed a Sunday Dinner of Baked Chicken with gravy, steamed rice and vegetables. There almost never was any rice leftover, so we'd make mashed potatoes just for the Pie.
I'd think that Shepherd's Pie is on many lists of Family Comfort Foods just like Mac N Cheese, Baked Beans and Homemade Yeast Breads.
Thank you so much for sharing your recipe. It's a winner, Barb!
Pookarina
Shepherd's pie is like comfort food to me. It's easy to make and reheats well. Thanks for your variation.
Keeper
All Shepherd's Pie recipes sound good, but I still love yours best because you use real mashed potatoes, Barb. I've never been able to get the glue-like taste out of instant potatoes, no matter what I did to them. I was told that the less you mix them, the better they are, so it must be me. Reading your recipe is like reading one of my Mother's. I can taste it in my "memory bank". :-)
Thanks again for sharing it.
Pookarina
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