Sorry to say that I have no pictures to share with you on this one. We pretty much inhaled it so fast I couldn't have taken a picture of anything but the crispy bits left on the pan....
Cheeseburger Shepherd's Pie
by Elizabeth Mareno
**If somebody else already put this recipe out there..I have no idea..I just made it up as I went along.**
1 lb ground beef
1/2 large onion chopped
1 can cond cream of mushroom soup
1 can green beans (drained)
1 can kernelled corn (drained) **Don't use creamed-makes it too runny(DH knows! LOL)
8 oz shredded cheddar**put as much as you like, this is just a place to start
1 pkg four cheese instant tatoes **they usually come in a box with two packages
milk **for the potatoes
butter **for the potatoes
salt and pepper
8x11 or 9x13 pan
Preheat oven to 375.
Brown meat and onion on a medium heat. Season with salt and pepper to taste. Make your potatoes while your meat is cooking. When meat is cooked through and onions are soft(which they will be as long as you add the onions to the meat right away) drain the meat if you want. If you don't care (like me) add the soup and let it heat up with the meat. It will get sort of melty. Once the soup and the meat are mixed well add your drained vegetables and mix. (if you really aren't diggin' the veggies and just want the meat, leave them out)
Layer your pie like this: Meat mixture, Cheese, Potatoes.
A 9x13 pan can spread it a little thin. But some 8x11 pans can seem too small. You'll have to use your judgement and make sure you have something in your oven to catch possible drips or Oh Lordy will your kitchen Stink! I usually use the "Oval Baker" from Pampered Chef. Not that I'm trying to advertise from them, but this pan works really well.
Cook for about 25 minutes.
Our family has decided this is a new 'staple' in our food rotation. It is just that good!