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Cheddar & Sour Cream Shepherd’s Pie
Cheddar & Sour Cream Shepherd’s Pie

Cheddar & Sour Cream Shepherd’s Pie

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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)
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Let's 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.
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