Stovetop Shepherd's Pie

We probably all have a version of shepherd's pie that we have grown to love. Here I will share some tips on speeding up the preparation process and limiting the dirty dishes - who doesn't want less dirty dishes by the end of the day?

Combine 2 cans of soup in a large soup pot. I used 1 can of tomato and 1 can of cream of mushroom. We also love this done with two cans of cream of mushroom or 2 cans of tomato. By mixing them, you get a creamy tomato. Mix the soup together well. Do not add any water. Next, stir in two cans of green beans and a pound or so of pre-cooked hamburger. (I always keep pre-cooked hamburger in the freezer so I just microwave it long enough to break it apart before adding it to the pot.) When I use tomato soup, I like to add a bit of oregano and garlic to the pot. If I just use cream of mushroom soup, I don't add any seasonings. Now heat this mixture on the stovetop until warm, stirring occasionally.

In the meantime, bring some water to a boil in another pot. Add instant mashed potatoes. We like to use the potato pearls you can purchase at the LDS cannery.

Allow them to sit in the water for just a bit before stirring. They turn out creamier if they have a chance to absorb most of the water before stirring. If you are using another kind of instant potatoes, just follow the directions. You need 3-4 cups of mashed potatoes when they are done.

Whip them up a little to get all the lumps out.

Spread the hot potatoes over the heated soup mixture.

Sprinkle with shredded cheese and cover long enough for the cheese to melt. 

There you have it - one of my secret food storage recipes that allows me to have dinner on the table in about 15 minutes - And only have 2 pots to clean. My entire family loves it so that is an added plus!