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Shepherd’s Pie


1 pound lean minced lamb
1 chopped onion
2 cups frozen mixed vegetables
1 x 10-oz. can cream of mushroom soup with roasted garlic
3 cups refrigerated mashed potatoes


Serves: 6


Preheat oven to 375ºF. In heavy skillet cook ground lamb and onion until lamb is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir in vegetables and soup and cook until hot, about 4 minutes.

Place in 9 inch pie plate. Spoon mashed potatoes over hot meat mixture. Bake at 375ºF for 35-45 minutes until potatoes are golden brown and pie is bubbling. 

Note: Grated cheese may be put on top of the potato, gives a lovely crunchy, tasty top.

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