A lighter and more taste-filled version of a classic shepherd’s pie.
Preheat oven to 350ºF.
In a Dutch oven, cook the ground pork until all traces of pink are gone. Drain any excess fat with a spoon. Stir in the soup , Worcestershire sauce and sour cream. When ingredients are thoroughly blended, add in vegetables and heat for about 5 minutes.
Pour mixture into a sprayed/greased medium casserole dish. Gently dollop tablespoons of the mashed potatoes all over the top of the casserole. With the back of a spoon, spread to cover.
Sprinkle with French fried onions and bake for 30-35 minutes. A slightly different twist on a stand-by recipe.
Notes:
Ground pork is typically cheaper than ground round.
I find that instant mashed potatoes give the fluffiest topping.
You must be logged in to post a review.
This was really good. It was a warm, comforting, reminded me of my grandmother casserole. Very hearty and my whole family loved it. There were just three of us and we ate almost the whole thing! Thanks for sharing the recipe. A nice change from the traditional shepards pie.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.