My Meat Potato, Shepard’s Pie, Green Bean Casserole, Recipe is the only recipe you’ll ever want to cook again. It’s that good. We all have that one recipe that everyone asks us to bring to events and this one is mine. I don’t care what kind of event I’m going to, everyone wants me to make my Meat Potato, Shepard’s Pie, Green Bean Casserole, Recipe. It’s a combination of the goodness of meat potato pie with ground beef and whipped mashed potatoes topped off with French’s crispy fried onions and cheddar cheese, and a bubbly green bean casserole smack dab in the middle. One of the reasons I’m sharing my original pie recipe this weekend is the fact that this can be made a day or two in advance and store in the fridge. How’s that for convenience? Especially when so many of you are either in Harvey’s path (like a lot of my family is) or, perhaps, you have a dozen and one things to do in one short weekend.
If you are in hurricane Harvey’s path, I hope you have a generator and/or a gas stove for meals. You can prepare this dish a head of time and bake it when you need to. And please be safe everyone.
Meat Potato, Shepard’s Pie, Green Bean Casserole, Recipe
Ground beef (2 lbs)
Potatoes (3 lbs)
2 cans cut green beans or French-style green beans
1 can cream of mushroom soup
1 cup of milk
Mild Cheddar cheese
French’s Fried Onions
Salt & Pepper to taste
Water to cover potatoes
Brown then drain, 2 lbs of ground beef in a frying pan. Make sure it’s completely browned.
Wash, peel, dice, and cook 3 pounds of potatoes (covered with water) in a large saucepan. Then mash with 3/4 cup of milk. Add salt to flavor (1 to 2 teaspoons).
Add ground beef to the bottom of a casserole dish.
Put potatoes aside with a lid on them to keep them hot.
Mix 2 cans of green beans with 1 can cream of mushroom soup and 1/4 cup of water. Add 1/2 cup of French Fried Onions, crushed. Stir in 1/4 teaspoon pepper. Mix well then layer on top of the ground beef in the casserole dish.
Add your mashed potatoes on top of the green bean casserole mixture in the casserole dish. If you’re making this ahead, stop here, cover your casserole dish, and store it in the fridge. Then, when you’re ready to make this, top with 1/2 cup of crushed French’s Fried Onions. Crush with your hands, they break up easily.
Add casserole dish in the oven and bake until the onions start to brown, then add tin foil on top to keep from drying out. Bake until bubbly, about 30 to 40 minutes.
Grate mild cheddar cheese as desired. I used a whole block. I’m cheesy like that.
Remove from oven and add cheese on top. Pop back in the oven until the cheese has melted. About 15 minutes.
Serve with your favorite Pepperoncini Peppers.
Of course, if you’re really in a hurry, you could cheat and use instant mashed potatoes and grated cheese. I promise I won’t tell.
Have a great weekend everyone. If you have a minute to spare, I’d love to read about your favorite recipe in a comment and what twist you added to it to make it your own.