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Cheddar & Sour Cream Shepherd’s Pie

Kraft Memeber Recipe
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Makes: 9x9 pan Total Time: 1 hr
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 5 lg. potatoes
  • 1- 1 1/2 lb. ground beef (depending on how meaty you prefer)
  • 2 Tbsp. minced onion
  • Salt & pepper to taste
  • 1 can tomato soup (or can use cream of anything soup if preferred)
  • 2 cups cheddar cheese, divided
  • 1 cup sour cream, divided
  • 1 stick butter
  • 1 can corn (or vegetable of your choice)
make it
Preheat oven to 350°F. Cut & peel potatoes into 1 inch chunks. Boil potatoes until soft & drain.

While potatoes are boiling, brown ground beef (season as you like) I prefer minced onions and salt & pepper to taste. Drain grease and place back in skillet. On low heat blend in tomato soup, 1/2 cup cheddar cheese, and 1/4 cup sour cream until smooth.

In mixing bowl add 3/4 cup sour cream, 1 stick of butter, and drained potatoes, salt & pepper to your taste. Beat potatoes with mixer until mashed potatoes form.

Place meat mixture into bottom of 9x9 pan. Layer 1 can of corn on top of meat. Place mashed potatoes on top of corn. Sprinkle remaining 1 1/2 cups cheddar cheese.

Bake in oven for 30 minutes or until peaks of potatoes and cheese is slightly brown.
Notes
My boyfriend doesn't like any of the cream soups so this is a tasty alternative! The cheddar and sour cream really add the flavor to this comfort dish.

I've never made it before so I used my own concoction and it turned out to be the best my boyfriend has ever had. And he's not just saying it - he's a very picky eater. This is also a great recipe to customize for yourself adding whatever veggies you like.
Average Rating  (3)
Rated  by rw81 on 12/2/2009 EXCELLENT!! Very easy to make and turns out great every time. I've made this recipe three or four times already and the whole family loves it! One thing I did change was to put it in a 9x13 casserole dish, it just fits in that sized dish better.
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