Shepherd’s Pie (Edit)

Components

  • Mashed Potatoes

Yield

6 servings

Ingredients

  • 1 lb hamburger

  • 2-3 cans green beans, drained

  • 2-3 cans tomato soup

  • 1 onion, diced

  • 1 tsp beef bouillon (optional)

  • ½ tsp powdered garlic

  • ½ tsp salt (optional–omit if adding bouillon)

  • mashed potatoes (4-6 large potatoes worth)

  • 1½ cup shredded cheddar cheese

Directions

  • Brown hamburger and onion in frying pan on medium heat until cooked through. Add bouillon and garlic to enhance the flavor of the meat (omit salting the meat if adding bouillon). Stir meat well.

  • Taste a little of the meat and make sure the flavor is good enough for what you want. Once it’s ready, drain any excess grease then transfer to a 9x13 pan.

  • Add 2 cans of both green beans and tomato soup to the pan and mix well. If you want a more moist filling, add the third can of tomato sauce. If you want more veggies, add another can of green beans. Flatten out mixture so it’s in an even layer across the bottom of the pan.

  • Spread mashed potatoes evenly across the top of the hamburger layer, then sprinkle with cheese.

  • Cover with aluminum foil. (If the foil is touching the cheese, lightly spray the aluminum foil with non stick spray and that will keep the cheese from sticking) Bake at 350F for 45 minutes.

  • Allow to set for 10 minutes then enjoy.

Mashed Potatoes

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Ingredients

  • 2 pounds peeled Russet potatoes, quartered

  • 3 cups water

  • 1/2 tsp kosher salt

  • 1/2 cup low-fat 1% buttermilk

  • 1/4 cup light sour cream (I prefer Breakstone’s)

  • 2 tbsp whipped butter

  • 1 tsp kosher salt

  • fresh black pepper, to taste

  • chopped chives or parsley, for garnish

Steps

  • Add potatoes to the instant pot and pour enough water to just cover, season with salt.

  • Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.

  • Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, salt and black pepper and mash with a potato masher.

  • Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.

  • Serve garnished with chopped chives or parsley.