Sheperds Pie for Steve

I’ve never been a big casserole fan. I vividly remember my mother frequently making a dish called “Chicken Divan” that usually resulted in me having to sit at the table long after dinner was over until I would agree to take a bite.

Oh my poor, poor parents. It was quite the battle of wills.

Needless to say, casseroles do not make a frequent appearance in my kitchen.

Steve however, is quite the fan. To him, they are the epitome of childhood comfort food. Especially those of the meat and potato variety. And so, since it was his birthday, I put my distaste aside and decided to make his absolute favorite: Shepherds Pie.

For those of you unfamiliar with this – it’s basically ground beef, tomato soup, and vegetable soup all mixed together, then topped with a layer of mashed potatoes and baked. Steve and I happened to have an abundance of vegetables since  joining a local CSA program, so we threw some of those in as well.

We also doctored the potatoes up a bit with some generous helpings of butter, cream cheese, and whole milk.

And you know what? When all was said and done… was not half bad. It was actually so not bad that I swallowed my pride (as I had been rather arrogantly turning my nose up at this dish during the whole process) and went back for seconds.

Steve’s Shepherds Pie

1 1/2 – 2 lbs. ground beef

2 cans vegetable soup

1 can tomato soup

4 large carrots, peeled and sliced (optional)

6 russet potatoes, peeled and chopped into cubes

1/4 cup butter

1/2 cup whole milk

4 oz. cream cheese




sliced green onions (optional)

1. In a large skillet, cook the ground beef until browned. Drain and set aside.

2. If you are adding extra veggies (we added in some fresh carrots – you could also add green beans, peas, etc.) steam them until slightly undercooked, then add to the ground beef and soup mixture).

3. Fill a large pot with water and add the cubed, peeled potatoes. Boil until the potatoes are fork tender. Drain the water and mash the potatoes with a potato masher until smooth.

4. Add the butter, whole milk, and cream cheese to the potatoes and continue to mash until completely combined. Add salt and pepper to taste.

4. Top the ground beef and soup mixture with the mashed potatoes, spreading gently until it is completely covered. Dot with butter and sprinkle with a dash of paprika.

5. Bake at 350 degree for 20-25 minutes.

6. Removed and top with sliced green onions (optional)




  1. Gram Quick says:

    I’m having Shepherd’s Pie for dinner tonight with one change. It’s going to be instant potatoes unless I go shopping today for the real potatoes. Yours looked yummy.

  2. The apple doesn’t fall far from the tree…..this was Chris’s favorite comfort food recipe and thus why it was made so often in our home. I did not grow up with this one, mine was my grandmother’s mac and cheese which is why we had that frequently too. You did a nice job with that casserole; what a good wife you are!

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