Making It Happen
Getting the potatoes ready
Preheat your oven to 400°F while you make the mashed potatoes according to the package directions. I usually use about half the box, but if you're feeding a crowd or just love mashed potatoes, make more. The key is getting them smooth and creamy because they're going to be your top layer.
Building the meat base
Brown your ground beef in a large skillet over medium heat, breaking it up as it cooks. Once it's completely browned, drain off any excess grease so your casserole doesn't get oily. This step is important because nobody wants greasy shepherd's pie.
Creating the sauce
Add the can of tomato soup, frozen mixed vegetables, beef stew seasoning packet, and half a cup of water to the browned beef. Stir everything together and let it simmer on low heat for about 5-10 minutes. The vegetables will thaw and heat through, and all those flavors will start melding together into something amazing.
Assembly time
Spread the ground beef mixture evenly in the bottom of a greased 9x13 baking dish. Spoon the prepared mashed potatoes over the top, spreading them out to cover the meat mixture completely. You can make it smooth or create some texture with a fork if you want. Sprinkle the shredded cheddar cheese over the whole thing.
The final bake
Pop it in the oven uncovered for about 30 minutes, until the cheese starts browning and everything's heated through. The top should look golden and bubbly when it's ready.
Things You Should Know
- Don't skip draining the beef - Extra grease makes the whole thing soggy and unappetizing
- Let the meat mixture simmer - Those few minutes help the flavors blend and thicken up the sauce
- Spread potatoes evenly - Thin spots will let the meat mixture bubble through and make a mess
- Let it cool a few minutes - Right out of the oven, it's molten hot and will burn your mouth
I learned that letting the meat mixture simmer for those extra few minutes really makes a difference in the final flavor. My first attempt was a little watery because I rushed that step, but now I know that patience pays off with much better results.
Perfect Serving Ideas
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