A ground beef supper is such a staple at our house.  They’re always easy, feed a crowd and make everyone happy.  This recipe is a simple weeknight version of a Shepherd’s Pie.  You’ll have it in the oven and then on the table in no time flat.  Your kids will hardly notice the veggies hiding underneath the potatoes, right?! 😉   Happy suppertime, friends!

(And psssssst: I left the potatoes only in the center of my Shepherd’s Pie so that you could see the meat and veggies underneath, but by all means, spread your potatoes all the way around if you like!).

This recipe serves 4 to 6.

Shopping List
2 pounds of ground beef
Extra Virgin Olive Oil (EVOO)
1 onion, chopped
salt and pepper
1 (10 oz) can of cream of mushroom soup
2 tablespoons Worcestershire sauce
1 (10 oz) package of frozen peas and carrots (they’re mixed together in one bag on the freezer aisle)
2 cups of mashed potatoes (see below for how I prepared mine…hint, there is sour cream and Parm involved!)
chopped parsley to garnish

Preheat your oven to 400 degrees.

In either a large skillet over medium-high heat or a big cast iron skillet that can go in the oven (like I used), brown your ground beef in a drizzle of EVOO until crumbly.  Stir in your onion along with a big pinch of both salt and pepper and saute a few minutes.

Reduce heat to low and stir in your cream of mushroom soup, Worcestershire sauce and frozen veggies.

If you didn’t use an oven-safe pan then in a greased baking dish, pour your ground beef and veggie mixture inside.

Spread your mashed potatoes all over the top.

Pop the casserole into the oven and bake about 15 minutes or until everything is bubbly.

Remove from oven and serve with a garnish of chopped parsley.

Now, for my mashed potatoes, I took my cooked potatoes and added in about 4 ounces of sour cream, a half a cup of grated Parmesan cheese, a splash of milk and a fourth a cup of butter.  I beat this together with my mixer (along with a generous pinch of salt and pepper).  These potatoes are totally fantastic spread out on top!