Wonderfully sweet and tangy jam. a very exceptional gift for any occasion.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 1 (2-quart) baking dish |
Ingredients
- cooking spray
- 1 pound lean ground beef
- ½ cup chopped onion
- ½ cup chopped celery
- 1 (10.5 ounce) can condensed vegetable soup
- ½ teaspoon dried thyme
- 3 cups mashed cooked potatoes
- 1 cup shredded Colby Longhorn cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and celery in the hot skillet until beef is browned and crumbly. Drain and discard grease.
- Pour beef mixture into the prepared baking dish. Add condensed soup and thyme; stir well. Spread mashed potatoes evenly on top.
- Bake in the preheated oven for 20 minutes. Sprinkle with cheese and continue baking until cheese has melted, about 5 minutes more.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 818 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
So many recipes on this site add something to the browning of the ground beef . . . which when draining you are throwing away flavor! Brown the beef by itself, drain and then add your other ingredients. Otherwise this recipe is right on !
Oh,I think that is wonderful. I certainly will use this recipe. Thank you!y
I did it my Mom’s way..
I used 1 lb ground beef and 1/2 a large onion browned them together. Drained the meat and added a 15 oz can of veg-all, cream of celery soup, a can of creamed corn, a dash of garlic powder. Cooked 4 large potatoes, mashed them, added 2TBS butter, tablespoon of horseradish, dash of Worchester , 2 tsp garlic salt, 2 tbps sour cream and some half & half. I read the rookie review and Kind of used that receipt. IT WAS FANTASTIC
Great
my son and I enjoyed this dinner. I didn’t like the vegetable soup that I used, so I’ll try a different one next time.
used ground beef for meat and regular cheddar cheese
I know you don’t have any idea how hard it is to find a dish that myself, my husband and my 24-year-old son all three like. Well I found it and this is it! I use cream of mushroom soup and place of the vegetable soup and add a half teaspoon of onion powder, Salt and pepper to taste. Are used about 1/3 more potatoes than the recipe calls for. Turned out amazing!
The vegetable soup made a nice addition to shepherd’s pie. I only added a small can of green beans for extra veggies.
A fam favorite! Inatead of can soup after the meat is browned I add in 2 cups of cold water and 2 packets of chicken gravy…sharp cheddar cheese on top. YUM!!
I cooked 4 lg russet potatoes for 20 minutes in the Instant Pot, did a quick release and set them aside to cool a bit. I washed the inner pot and set the IP to saute, cooking the extra lean ground beef, celery and onions as directed. After draining the mixture I added a can of condensed vegetable soup but mine has no corn so I also added about 200g canned corn. I replaced the IP lid just to keep the contents warm then peeled the potatoes and put them into the kitchenaid mixer. I mixed at 1 for about 45 seconds. Some thinly sliced old cheddar was placed on top of the potatoes after they went onto the meat mixture I had placed into an 8″ square pyrex pan. Twenty minutes later and voila! Salt and pepper were added by individuals as was butter. Very easy, tasty and quick.
Loved it! Even my 8 year old granddaughter said it was her new favorite dish.
2nd time I made it, cooking for one, halved the recipe. Added portobello mushrooms. Delish. Next time , I think I will spice it up a bit with some red chilies.
This was tasty. This is the second time I’ve made this, and this time I changed a few things. I added corn and bacon on top. My children requested bacon.
Delicious! Great way to use left over roast beef. Add any veggies you like…which I had leftover broccoli, carrots & onions. Broccoli not our favorite, but it was still quite tasty. Used instant mashed potatoes to make a quicker dish and it was fine. Husband has eaten the dish twice as for lunch. Will make again when I have leftover roast beef.
I make a double batch so my daughter can take some home and we can both enjoy the leftovers. Rib sticking goodness!
I love shepherd’s pie. In my specific case, I had a lot of leftover beef vegetable soup I had made. Rather than keep eating it as a soup, I decided to use it to make this. I just drained the meat & vege’s. I like the addition of creamy Cream of Mushroom soup. Used 1/2-N-1/2 for potatoes. Plain cheddar cheese, as that’s what I had. Excellent, quick dish. We loved it.
I made this recipe tonight and honestly the recipe as it is, is very bland. I added some beef broth, 3/4 can of corn, some frozen peas, hamburger seasoning, ketchup, salt and pepper. Made like that my boyfriend and I liked it
We’ve made this for years in my family. 2 cans of vegetable soup, and try velveeta inside. The layers are like this: soup and burger mix on bottom, green beans (or veggies of choice) next, velveeta cheese on top of the veggies, the mashed potatoes on top. Yummy with a nice cheesy sauce!
No I made it exactly to the recipe. It was delicious!!
I’ve made this many times, but we didn’t care for the vegetable soup so I now use a can of condensed cream of mushroom with 1/4 can of water and add about a cup of mixed frozen vegetables (peas, carrots, corn and green beans – no need to thaw them – they cook to a nice non-mushy consistency). Satisfying and filling on a cool winter’s day!