I love Shepherd’s Pie. So does the hubby and my youngest. It’s a really warming and filling meal. And, it’s easy to change up and make different ways. Generally I peel, cook and mash my own potatoes. I felt myself in the mood for shepherd’s pie the other day, but not in the mood for the work of making the potatoes. I decided to try making it using store bought refrigerated mashed potatoes. It saved a ton of work. I enjoyed the flavor that came from the minor change made by using the sour cream and chives potato. Here’s how I made it.
Easy Cheesy Sour Cream & Chives Shepherd’s Pie
- 2 lbs ground beef
- 2x 24oz containers premade sour cream & chive mashed potatoes
- 8 oz shredded cheese (I used a 3 cheese blend)
- 2x 15.25 cans sweet corn
- 1x 14.75 oz can creamed corn
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper to taste
Preheat the oven to 375 f.
Brown the ground beef, seasoning with the onion and garlic powders.
While the beef is browning, lightly spray a baking pan with nonstick cooking spray.
Place the mashed potatoes into the baking pan.
Spread the corn over the potatoes.
Drain the fat from the ground beef and mix with shredded cheese.
Place the meat mixture over the corn.
Sprinkle the remaining cheese across the top.
Bake for 30 minutes.
Serve immediately with salt and pepper to taste.