Edda's Shepherd's Pie (Version 2)

Edda's Shepherd's Pie (Version 2)

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Canadian Recipes : Dinner Recipes

This shepherd’s pie has been passed down with love—originally made by my mother-in-law for her children, Art and Sonya, when they were young. Now I make it for my own family, with a few small tweaks to suit more grown-up taste buds.

It’s the kind of comforting, all-in-one meal that’s both hearty and flexible. I often bake it in 2 CorningWare dishes and get two full meals out of it, or portion it into individual containers for easy lunches and dinners on busy days. Either way, it’s a timeless favourite that brings generations to the table.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

Not Mentioned

Recipe Servings

Not Mentioned

Ingredients of
Edda's Shepherd's Pie (Version 2)

Base:

1 lb. ground beef
1 small onion
1 clove garlic
2 strips of bacon (or more)
2 cans of Campbell's vegetable soup (undiluted)
1 small can of corn niblets
1/2 tsp Thyme leaves
1/4 tsp Sage
1/2 tsp Worchestershire

Mashed Potato Topping:

6 medium potatoes (2.5 lbs)
1 tsp kosher salt or sea salt
milk (any kind to taste)
butter or margarine (to taste)
2 cloves garlic
Pepper (to taste)

How to Make
Edda's Shepherd's Pie (Version 2)

Fry the bacon crisp and put aside. When cool enough break it up into bite size pieces.
Cube the potatoes (with or without the skin ... your choice) and boil in salted water for 15 minutes.
While your potatoes are boiling, brown the ground beef, onion and garlic. Ensure your ground beef is well cooked and well browned. Drain any remaining grease.
When your potatoes are done cooking and tender. Mash them with milk, butter, garlic, salt and pepper to taste and put aside.
In a large bowl add ground beef mixture, bacon, soup, corn, Thyme, Sage and Worchestershire.
Spoon the ground beef mixture evenly into the bottom of a lasagna pan (or 2 medium Corningware dishes) then top with the mashed potatoes.
If making 2 small dishes one can be frozen to be eaten later. The other can go into the oven at 350 degrees for 30 minutes or until bubbling.
You can add a little melted butter/margarine over the mashed potatoes if desired but do not add it to the one going into the freezer.