Yes, I know, this doesn’t have lamb which a shepherd would have used in his pie. This recipe, in fact, is for people looking for comfort food, and by people I mean my daughter. Found on Facebook:
Shepherd’s Pie
Courtesy Melanie Atwood Brackey, SCV Foodies.
An inside slice of my final product – voted yumworthy!
1 lb. ground beef (or ground turkey, left over rotisserie chicken, ground pork, really any meat you like).
1 cup diced onion.
Brown those together, drain any fat.
Sometimes I add a clove or so of minced garlic to this mixture, and always S & P.
In a large bowl combine 1 can cream of chicken soup with 2-3 cups mixed veggies of your choice. (I always use frozen mixed veggies, combo of corn, peas, carrots and green beans.)
Mix in the meat/onion mixture. If I didn’t add fresh garlic to the meat mixture, I add @1-2 tsp of garlic powder and combine all together.
Next I take a package of refrigerated fresh mashed potatoes from the deli section at the grocery store. Heat for @1/2 the total time on package directions. I mix in 1/2 cup shredded cheddar cheese until blended together.
Place the meat/soup/veggie mixture in the bottom of semi large casserole dish. Depends how thick you want the bottom layer. Mine was similar in size to a 9×13.
Spread the mashed potatoes over the top.
Top the potatoes with another 1/2 cup cheddar cheese. (Or a cheese blend works well, too).
Bake at 375 for @20-25 minutes.