Yet again, this is one of my “I’m in a hurry” dinners. I really like soup this time of year and its almost homemade even if you are opening a couple of cans.
Shepherd’s Pie
1 pound hamburger, browned and drained
1 – 10.5 ounce can Vegetable Beef soup
1 can Sweet Corn
4 servings instant potatoes (following directions)
1 cup cheese.
Stir together in sauce pan until heated through. Pour into large casserole dish. Spread potatoes out to cover soup. Bake in 350 degree oven for 20 minutes. Top with cheese and bake until cheese has melted, about 5 minutes.
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This looks so yummy!
I love Shepherds Pie!! mmmm
Looks so good I am changing what I was planning to make for dinner tonight to this recipe!
I would never have thought of using vegetable beef soup in this, how clever. We love shepherd’s pie and I might have to try that trick in the future.
Britni
Ooooo…I love Shepherd’s Pie! This is such a great idea! Thanks for sharing. 🙂 Gong to pin now!
I love shepherd’s pie and this recipe looks so good! I am going to try making it for dinner. I saw it on a handful of everything. Julie at julieslifestyle.blogspot.com
One of my favorite comfort classics! Thanks for sharing at the Foodies and Crafties Soiree!