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Creamy Mushroom Shepard’s Pie


1 pound ground beef
1/4 cup chopped onion or 1/8 cup dried minced onion
1 can (4 ounces) mushroom pieces, drained
1 can (14.5 ounces) green beans, drained
1 can (10.5 ounces) cream of mushroom condensed soup
4 cups mashed potatoes *

 

Preheat oven to 350 degrees.

Brown ground beef with onion and drain. Stir mushrooms, green beans, and cream of mushroom soup into drained meat. Spread mixture into greased 8 x 8-inch or 9 x 9-inch pan. Spoon mashed potatoes evenly over the top.

Bake uncovered for 20–25 minutes until bubbly around edges and hot in the center.

* Can use instant potatoes. To make mashed potatoes, peel and dice 5 to 6 medium Idaho russet potatoes (approximately 2-1/4 – 2-1/2 pounds). Place potatoes in sauce pan and cover with water. Boil for 20–25 minutes until potatoes are tender. Drain water. Add 2 tablespoons butter and 1/2 cup milk. Mix with electric mixer or mash with a potato masher.

Source: 101 Things to Do With a Potato by Stephanie Ashcraft.
Buy this book at the UK or US shop!

More Recipes from 101 Things to Do With a Potato:
- Aunt Cosette’s Gnocchi Potato Dumplings
- Peanut Butter Chocolate Fudge

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