Last night I tried a new dish. I am always trying out new things for the family because it gets really old eating the same stuff all of the time. I have a bad habit of not following recipes, well tweaking recipes I should say. Matt says “do you have a recipe or you making your own?” I don’t know why he asks because the answer is always the same. Last night I decided to try my hand at Cottage Pie. Matt loves shepherd’s pie; he always gets it when we go to Cheesecake Factory.
As most of my family knows I love Campbell’s crème of mushroom soup, in fact I buy it by the case at Costco because I use it in everything. So here is my recipe for Cottage Pie using Campbell’s crème of mushroom soup.
Ingredients
1 pound ground beef
1 can Campbell’s crème of mushroom soup
3 large russet potatoes 1 cups mix vegetables or 2 handfuls ( I used a frozen medley that had peas, carrots, green beans, lima beans and corn)ButterMilk
Peel and cut your potatoes into cubes, add a little salt and put to boil. Cook ground beef and drain away excess fat. While the beef is draining add can of soup and ½ cup water to the pot. Constantly stir until all of the soup is dissolved. Add your beef and vegetables into your soup mixture. Turn to simmer and leave uncovered. Because of the soup you do not need to add any seasoning to the beef mixture.
Pre heat your oven to 350.
Drain your potatoes, add butter, milk, and whip until you reach the desired consistency. After your beef mixture has reduced down to the amount of gravy you would like pour into a casserole dish. Place your potatoes on the top and add cheese.
Bake for about 20 minutes or until cheese is melted. Everything is hot when you put it into the dish so you only need to worry about the cheese melting.
I hope you like the recipe, my family loved it, and Michaela even ate all of the vegetables without picking any out.