Tuesday, December 14, 2010

Day 343 : Shepherds Pie

Since Toni and her family have taken a few days off to rally around her mother and family, she has asked the us to fill in and post on her awesome blog. This is Randy and Arlana posting from Stockton, Utah.  I copied this recipe from Sweating Eagle on the IDOS recipe board a few years ago. My mother had a recipe very similar to this which she cooked in the oven in a pot. We love this recipe and always cook this when we have company over because they always beg us for it. We have cooked it at several ward functions and group gatherings and always get a lot of request for this recipe. We cook it in a 12" deep 9 quart dutch oven and fill it to the brim. So without further ado, on to the recipe.

Shepherds Pie

12" deep dish dutch oven

3 lbs. of ground beef
1 lb. of country sausage (You can use mild, hot or regular country sausage or omit it)
1 package of dry onion soup mix
1 large package of frozen mixed vegtables (Or several bags of your favorite vegetables or use both).
1 1/2 lbs. of grated cheddar cheese
2 (26 oz) cans of cream of mushroom soup
1 medium sized onion chopped
1-2 teaspoon of chopped minced garlic
1-2 cans or bags of French fried onion rings
1-2 boxes of instant garlic mashed potatoes
2-3 teaspoons of hickory liquid smoke
dash of salt and pepper
Wearing rubber gloves mix hamburger, sausage, liquid smoke, onion mix, onion, minced garlic and salt and pepper together in a bowl.

Spray dutch oven with Pam. Press and pat hamburger-sausage mixture into the bottom of your dutch oven. Cook until the meat is no longer pink.

Drain off any grease with a laddle or tip dutch oven slightly on its side while holding the patty in place with a big flapjack turner.

Spread the cream of mushroom soup onto the entire hamburger patty.
Next layer your favorite frozen or fresh vegetables.
Then top with grated cheese.
Now spread the garlic mashed potatoes on top. 
If desired, sprinkle with cheese.
Then top with French fried onion rings.

Now put the lid on and cook at 350 degrees until the potatoes start to pull away from the side of the pan or dutch oven and start to turn golden brown....usually about 45 minutes.

To serve, use a large serving spoon to reach down through all the layers.

 Enjoy and keep your coals hot and your hearts warm.

The Finished Product

The Review

Oh the yummy taste of this dish! As you go from the taste of the hamburger, sausage, garlic and hickory smoke, all of those delicious flavors join together in one scrumpous bit along with those yummy vegetables, garlic potatoes and cheese. The more vegies the better. Our family will give this an A+. It is a very easy and a must try recipe. So why not try it tonight.


  1. I am trying this tonight as it sounds so good! Toni has me curious about your chili now. Any chance of sharing it here?

  2. Welcome this reads very tasty and I have just discovered a source of hickory smoke. Hugs to Toni and family at this time.

  3. Tried and tested....this is a very tasty meal. I am Arlana's sister and have had this meal numerous times at their home on my monthly visits to Utah during the past two years. I have made it for my family and they love it too! You can't have too many vegies in the dish! Yum Yum....think I will make it for Wednesday's dinner!

  4. Opps, now I am signed in under my own name! Sorry Arlana!

  5. Sure You bet, I will gladly share the Chili recipe here later during the week!

  6. Hello Arlana - Looking forward to trying this out tonight - I'll let you know how it goes. How many does the recipe feed? I need to feed 5 and have a 12 standard and a 14 deep - wondering whether to cut the recipe in 3/4 and go with the 12?

    Sign me, George - in Woodinville, WA


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