Marie’s Shepherd’s Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 2 tablespoons butter, divided
• Salt and ground black pepper to taste
• 1 pound ground beef
• 1 packet dry French onion soup mix
• 1 cube chicken bouillon
• 1 cube beef bouillon
• 2 tablespoons water (optional)
• 1 (11 ounce) can whole kernel corn, drained
• 1 (10 ounce) can diced carrots, drained
• 1 (10 ounce) can peas, drained
• 2 tablespoons paprika
• 1 cup shredded Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.

Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.

Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.

Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.