Our family loves Shepherd’s Pie. We usually make it the traditional way with mashed potatoes but one day we were in a hurry. We didn’t want to peel, boil, or mash the potatoes so my daughter Taylor shortened it by using frozen shredded hash brown potatoes. Here is her delicious version.

Quick and Easy Shepherd’s Pie

1 pkg. Morning Star Farms Recipe Burger Crumbles
1 can cream of mushroom soup
1/2 t. Kitchen Bouquet
Mrs. Dash garlic to taste
Garlic salt to taste
Onion powder to taste
30 oz. bag frozen shredded hash browns
2 1/2 c. *frozen mixed vegetables
Shredded Mexican cheese

In a skillet, brown burger crumbles in some oil. Season with Mrs. Dash and garlic salt to taste. Add 1/2 t. Kitchen Bouquet and 1 can of cream of mushroom soup. Set aside.

In a separate large skillet, cook hash browns for 10-15 minutes in a little oil until starting to brown. Season to taste with Mrs. Dash garlic, garlic salt, and onion powder. This could be done while the burger is browning.

As far as the vegetables, you could just thaw them, but we like to speed it up and put in a small saucepan and heat for a few minutes, then drain.

To assemble the Shepherd’s Pie, spray a 9×13 casserole dish and spread the burger mixture in the bottom. Add the mixed vegetables as the next layer and then finish with the cooked hash browns. Top with some shredded cheese and bake at 350 until bubbly.

*Roberta’s note: Other vegetables may also be used such as: corn, green beans, or broccoli. This is versatile so experiment with the vegetables your family likes. Vegan option: Just eliminate the mushroom soup and in a greased casserole, layer the seasoned burger, substitute creamed corn for the mixed veggies (actually, I like to mix it with 1/2 creamed, 1/2 regular corn) and top with potatoes, eliminating the cheese on top.

–Submitted by Taylor Temple

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