Shepard’s Pie is one of those really yummy dishes that taste really good, but seem like they take a lot of work to make. However, this does not have to be the case!

I’ve now learned that when I’m making a nice home-cooked meal, if I make extra mashed potatoes, then I can use them to quickly whip up a super delicious Shepard’s Pie! This means that I’m actually slightly ahead of the game called “life” since dinner for the next night is already half-prepared!

Perfect for those busy Mom’s or Dad’s on the go, here is my very easy recipe! 

All you’ll Need:

– 1.5lbs of Ground Beef
– Salt & Pepper
– 2tbsp of Soya-Sauce
– 1 small, diced Onion
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– 3 cups of mixed frozen Peas, Carrots, Green Beans and Corn (You can use fresh vegetables in place of frozen, if you like. Frozen just seem to be a little bit faster and easier when you don’t have a lot of time!)
– 1 can of Condensed Mushroom Soup
– 3 cups of Mashed Potatoes
– ½ cup of Shredded Cheese (I’ve made this dish using both Cheddar Cheese and Mozzarella Cheese before, and both tasted great!)
– 4oz of Cream Cheese

What to do:

Step One: Using a nice big pan, start out by frying up your ground beef, onions and Soya-Sauce. Once the meat is fully cooked, drain off and dispose of the fat.

Step Two: (You can perform this step while you are waiting for step one to cook!) In a separate bowl, mix the mashed potatoes with the shredded cheese, cream cheese and pepper. Set aside.

Step Three: Add the mixed vegetables and a dash of salt to the pan with the ground beef and onion mixture.

Step Four: Add the condensed mushroom soup to the vegetable and ground beef mixture. Stir and then let it simmer for about 2-5 minutes.

Step Five: Pour the ground beef and vegetable mixture into a medium sized casserole dish, and then layer the potato mixture on top and cover.

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Step Six: Bake in the oven at 350 degrees Fahrenheit for 45 minutes, then remove the lid and let the dish bake for another 15 minutes.

Step Seven: Serve and enjoy!