Cindy’s Blend Shepherd’s Pie

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Ingredients

 ½ cup milk
 810 medium white potatoes
 1 lb ground beef
 1 can peaches & cream corn
 1 can peas & carrots
 1 can cream soup (any kind)
 3 tbsp Cindy's Garlic Balsamic Vinegar
 2 tbsp Cindy's Signature Blend Olive Oil
 ¼ cup parmesan cheese
 2 eggs
 salt & pepper to taste
Directions
1

Preheat oven to 350 degrees.

2

Fry ground beef, drain and set aside.

3

Cut up potatoes, boil until cooked, drain and set aside.

4

In a bowl combine soup, eggs, Garlic balsamic, and salt & pepper. Whisk until well blended.

5

In another bowl, add potatoes, milk, salt, pepper and Signature Blend olive oil. Using a hand mixer, beat until blended then add parmesan cheese. Continue to mix until blended (you can add more milk if desired).

6

In a glass baking dish, mix contents of wet ingredients, ground beef and vegetables.

7

Top off with your mashed potatoes and bake at 350 degrees for 30-35 minutes.

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Ingredients

 ½ cup milk
 810 medium white potatoes
 1 lb ground beef
 1 can peaches & cream corn
 1 can peas & carrots
 1 can cream soup (any kind)
 3 tbsp Cindy's Garlic Balsamic Vinegar
 2 tbsp Cindy's Signature Blend Olive Oil
 ¼ cup parmesan cheese
 2 eggs
 salt & pepper to taste

Directions

1

Preheat oven to 350 degrees.

2

Fry ground beef, drain and set aside.

3

Cut up potatoes, boil until cooked, drain and set aside.

4

In a bowl combine soup, eggs, Garlic balsamic, and salt & pepper. Whisk until well blended.

5

In another bowl, add potatoes, milk, salt, pepper and Signature Blend olive oil. Using a hand mixer, beat until blended then add parmesan cheese. Continue to mix until blended (you can add more milk if desired).

6

In a glass baking dish, mix contents of wet ingredients, ground beef and vegetables.

7

Top off with your mashed potatoes and bake at 350 degrees for 30-35 minutes.

Cindy’s Blend Shepherd’s Pie

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