2 cups of mashed potatoes (sweet potatoes or basic mashed potatoes both work…see below for quick tips)
Extra Virgin Olive Oil (EVOO)
Salt and Pepper (S&P)
Preheat your oven to 400 degrees.
In a large skillet over medium-high heat, brown your ground beef in a drizzle of EVOO until crumbly. Stir in your onion and saute a few minutes. Add in a generous pinch of S&P.
Reduce heat to low and stir in your cream of mushroom soup and frozen veggies.
In a greased (I used Pam) 8×8 baking dish, pour your ground beef and veggie mixture inside.
Spread your mashed potatoes all over the top covering the meat completely.
Pop the casserole into the oven and bake about 15 minutes or until everything is bubbly.
Remove from oven and serve.
Meat, potatoes and veggies all in one place. Simple.
This recipe serves 4 adults.
Now…here are some ways to get your mashed potatoes…
1. Use leftover potatoes from the night before.
2. Drain and use canned sweet potatoes. Just lightly mash them up with a fork before putting them on your casserole.
3. Use pre-made mashed potatoes found in the refrigerated cases.
4. Bake a few sweet potatoes or russet potatoes in the oven and then after they’re cooked, scoop out the insides and mash that with a fork.
Shepherd’s Pie is totally a weeknight meal :).