My family loves Shepard’s Pie, and we have served it many times through the years for a quick weeknight supper. This one kicks it up a bit with French Fried onions and 4-cheese Mexican blend cheese! Yummm!!!
1.5 lbs ground beef
Mashed potatoes (you’ll need a good amount to cover casserole)
2 cups corn (canned, fresh or frozen)
1 can cream of mushroom soup
1 tbls. worcestershire sauce
salt and pepper to taste
1 can Durkee French Fried onions
2 cups 4-cheese Mexican Blend
Pre-heat oven to 400 degrees. In a large skillet, brown ground beef and drain grease. In a large bowl, mix ground beef with cream of mushroom soup and Worcestershire sauce. Place ground beef mixture in a 13×9 baking dish sprayed with cooking spray; season with salt and pepper to taste. Top beef mixture with 1/2 can French Fried onions and sprinkle 1 cup of the cheese on top of onions. Top with corn, then top corn layer with mashed potatoes, spreading mashed potatoes over entire top of casserole. Sprinkle remaining 1 cup cheese over top of mashed potatoes. Bake in oven 35-45 minutes or until bubbly. Remove from oven and sprinkle remaining French Fried onions on top of casserole and continue baking 5-10 more minutes or until onions are browned. Let sit 10-15 minutes before serving.