Souper Meat N Potato Pie
Comfort food meets convenience with this hearty Souper Meat N Potato Pie, a modern twist on the classic shepherd’s pie. This easy-to-make recipe layers creamy mashed russet potatoes over a savory ground beef filling enriched with a can of cream of mushroom soup, a splash of Worcestershire sauce, and colorful frozen mixed vegetables. Topped with a generous layer of melted cheddar cheese, this dish is a crowd-pleaser perfect for busy weeknights or cozy family dinners. With just 20 minutes of prep time and simple pantry staples, it’s a complete meal baked to golden perfection. Whether you're feeding a hungry family or meal prepping for the week, this comforting casserole-style dish delivers on flavor and satisfaction!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons unsalted butter
- 0.5 cups milk
- 1 pound ground beef
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
Peel and quarter the russet potatoes. Place them in a large pot, cover with water, and boil until fork-tender, about 15 minutes.
Drain the potatoes, then mash them with butter and milk until smooth. Set aside.
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain any excess grease.
Stir in the cream of mushroom soup, frozen mixed vegetables, Worcestershire sauce, salt, and black pepper. Mix well and cook for 2-3 minutes to heat through.
Transfer the meat and vegetable mixture into a greased 9-inch pie dish or an 8x8-inch baking dish. Spread it out evenly.
Spread the mashed potatoes over the meat mixture, smoothing the top with a spatula.
Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly and the edges are golden.
Remove from the oven and allow the pie to cool slightly for 5 minutes before serving.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 236 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
