One of my children has a thing for Shepherd’s Pie. I blame the sabbatical in England. The ones there and indeed the shepherd’s pies I make, bear little resemblance to this one…part of a jiffy meal as you can see. Not sure how they imagine you season the mashed potatoes. Also I am not sure about the wisdom of using a can of vegetable soup for the veggie portion. I generally use frozen mixed vegetables and soy crumbles instead of the ground beef. I do have to say it is an easy and thrifty meal made this way though. Of course that is unless green peppers in your neck of the woods are as outrageously priced as they are here! Ugh. Not only high priced but not worth buying. Darn weather ruining my non-local produce!
Savory Shepherd’s Pie
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can (10.5 oz) condensed vegetable soup
1/2 teaspoon salt
Dash thyme (if desired)
Seasoned mashed potatoes
Brown beef and cook onion and green pepper until tender; stir in soup, salt and thyme. Spoon into 1-qt casserole. Place potatoes in mounds around edge of casserole. Bake at 425 F for 15 min. 4 servings.
(From Easy Ways to Delicious Meals, 1968)