Savory Mushroom and Onion Shepherd’s pie is a recipe that I grew up on. My mother would often make this for Sunday dinner and we’d hoover it up~ vegetables and all. It’s not what I’d call a ‘from scratch’ recipe, but it does have a few secret ingredients that make it live up to its’ savory name :0)
For really delicious tasting shepherd’s pie, it’s important to use homemade mashed potatoes. I have made the mistake of using instant potato pearls in the past, and ended up with…well…blekh. My homemade mashed potato recipe is flavored with not only butter, salt and pepper; half and half and cream cheese make the potatoes fabulously creamy and delicious tasting on their own.
One ingredient that really makes this shepherd’s pie great is instant onion soup mix. (I’d almost call it a secret ingredient; I use it often to season beef.) Sprinkled over the ground beef when it’s browning in the skillet. It makes the beef mmm mmm good! This is the only onion in the recipe, no wiping away tears while dicing fresh onion.
The ‘mushroom’ in the title comes from condensed cream of mushroom soup, which the vegetables are mixed into to form the second layer. I love the way it flavors the veggies, and sinks down to flavor the ground beef even more when it’s baking in the oven. I personally load the shredded cheese on the top of this casserole, but you can cut back to whatever your taste preference. Just make sure you don’t skip it all together, cheese makes everything taste better, and in this recipe cheddar cheese pulls all the flavors together and makes this recipe over the top delicious. Enjoy it!
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