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Shepards Pie with Garlic Parm Mashed Potatoes Recipe

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This recipe for Shepards Pie with Garlic Parm Mashed Potatoes, by , is from Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shirley Benson


Meat Mixture
1 tbsp olive oil
1 1/2 lb ground beef lean
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
1 large onion chopped
1 clove of garlic minced
1.9 oz onion soup mix
1 cup of beef broth
1 cup of canned corn, drained
1 can of green beans, drained
1 carrot diced

Mashed Potatoes
6 large potatoes peeled and cut into cubes
4 tbsp butter softened
2/3 cup milk
1 cup Parmesan cheese, divided
1/2 tsp salt or to taste
1/2 tsp of pepper or to taste
1 tbsp parsley for garnish

Boil the potatoes: Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking you can prepare the meat mixture.

Prepare the meat mixture: Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet, season it with salt and pepper and cook it until its no longer pink, breaking it up as you go along.

Add the onion and garlic and cook for 3 more minutes or until the onion softens and becomes translucent. Add the onion soup mix, beef broth, and stir. Stir in veggies and cook for a couple more minutes and set aside.

Preheat oven to 350 degrees

Prepare the mashed potatoes: Drain the potatoes then add them to a large bowl. Add in butter and using a potato masher, mash until smooth. Add milk, half of the parmesan cheese, garlic, salt, and pepper and whip with a mixed until smooth.

In a casserole dish layer the meat mixture and then the potatoes on top, smoothing them with a spoon. take a fork and rough up the top a bit and sprinkle the other half of parmesan cheese on top, Garnish with a bit of parsley

Bake for 40 minutes

Number Of Servings:
Number Of Servings:




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