This recipe was clipped from a newspaper, and that is as far as I can document the source. The clipping is clearly quite old and weathered. I can definitely see why it was put into the collection, though: this is a very good shepherd’s pie recipe! The Cheddar cheese on top adds an additional flavor component, and makes the meal a little more special.
The original directions call for instant mashed potatoes. I have a somewhat rational prejudice against this ingredient, and have thus made a minor alteration to the recipe; instant potatoes are, to me, desperation food. Unless I am holed up in an underground bunker, I refuse to do anything with instant mashed potatoes. I am a grown adult who is perfectly capable of peeling potatoes, boiling them, and mashing them. It just isn’t that hard. That said, I left the rest of the recipe unchanged: it is delicious as is, and does not require any modification.
- 1 (10-ounce) package frozen mixed vegetables, prepared according to package directions
- 4 to 6 servings mashed potatoes, made from scratch or instant
- 1 pound ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground marjoram
- 1/2 teaspoon ground oregano
- Salt and pepper to taste
- 1 cup grated Cheddar cheese
- 1 teaspoon paprika
Preheat the oven to 350 degrees Fahrenheit.
In a large skillet, brown the ground beef, onion, and garlic over medium heat with the thyme, marjoram, oregano, salt, and pepper.
Stir in the mixed vegetables.
Place this mixture into a 2-quart casserole dish.
Cover the mixture with the mashed potatoes.
Sprinkle the casserole with the Cheddar cheese and paprika.
Bake for 20 to 25 minutes, or until warmed through and cheese melts.
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