Shepherd’s Pie – Texas Style

Well, I think this is Texas style, anyway. It was handed down by my dad’s side of the family. Everyone has their own version of Shepherd’s Pie, but mine is easy, tasty, filling, and keeps well in the fridge.
Shepherd's Pie

Here’s what you need:

  • About 3lb red potatoes
  • 2 cans french style green beans
  • 2 12oz cans tomato soup
  • 1 medium yellow onion
  • 1lb ground beef (ideally 93/7 lean)
  • 2 sticks butter
  • 2 cloves garlic, minced
  • About 2 cups shredded cheese (we like colby jack)

Preheat the oven to 350 degrees F. Start water boiling in a large pot. Cut the potatoes in quarters, then boil in the pot until tender.
Mash potatoes with butter and garlic using a hand mixer if you have it available, or a masher if you need the exercise. Spread potatoes in the bottom of a 9×13 glass or nonstick metal pan.
Saute the ground beef and onions together in a medium skillet until the beef is cooked all the way through. Add both cans of tomato soup, then spread over the potatoes. Drain the green beans and spread them over the tomato mixture evenly. Top with the cheese, then bake for about 30 minutes until cheese is bubbly and just starting to brown. Serve hot. Refrigerate unused portions. Serves 6-12 hungry people.


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