Shortcut Shepherd's Pie

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray or butter. (5 minutes)

Recipe View 20 mins Place the peeled and quartered potatoes in a large pot. Cover with cold, salted water and bring to a boil. Cook until the potatoes are tender and easily pierced with a fork, about 15 minutes. Drain the potatoes, reserving about 1/2 cup of the cooking liquid. Return the potatoes to the pot and mash with a potato masher or electric mixer. Add a little of the reserved cooking liquid at a time until you reach your desired consistency. Season with salt and pepper to taste. Set aside. (20 minutes)

Recipe View 10 mins While the potatoes are cooking, in a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Once the beef is fully cooked, drain off any excess fat. (10 minutes)

Recipe View 5 mins Stir in the drained mushrooms and mixed vegetables into the skillet with the cooked ground beef. Add the condensed cream of mushroom soup and cream of celery soup. Season with salt and pepper to taste. Heat the mixture through, stirring occasionally, until everything is well combined and heated through. (5 minutes)

Recipe View 5 mins Pour the beef and vegetable mixture into the prepared baking dish, spreading it evenly. Top with the mashed potatoes, spreading them to cover the entire surface. Dot the top of the potatoes with the butter. (5 minutes)

Recipe View 35 mins Bake in the preheated oven for 30 minutes, or until the potatoes are lightly golden brown and the beef and vegetable mixture is hot and bubbly. Let stand for a few minutes before serving. (35 minutes)