[X]

Home > Recipes > Two-Tater Shepherd's Pie

Two-Tater Shepherd's Pie Recipe

Two-Tater Shepherd's Pie Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

"I love shepherd's pie, but our oldest son, Andrew, doesn't like some of the ingredients," relates Cindy Rebain of Robertsdale, Alabama. "So I adjusted my recipe to come up with this version the who family loves."

[X]

Rate Two-Tater Shepherd's Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Two-Tater Shepherd's Pie Recipe

Prep: 20 min. Bake: 40 min.

Yield: 8 Servings

20 40 60

Ingredients

1-1/2 pounds ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon garlic salt
1/4 teaspoon pepper
6 cups frozen Tater Tots
2 cups frozen French-style green beans, thawed
3 cups hot mashed potatoes
1 cup (4 ounces) shredded Colby cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, garlic salt and pepper.
Place Tater Tots in a greased 13-in. x 9-in. baking dish. Top with beef mixture and green beans. Spread mashed potatoes over the top; sprinkle with cheese.
Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 550 calories, 32 g fat (12 g saturated fat), 81 mg cholesterol, 1,241 mg sodium, 48 g carbohydrate, 5 g fiber, 25 g protein.

Originally published as Two-Tater Shepherd's Pie in Quick Cooking July/August 2003, p41

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Two-Tater Shepherd's Pie

Two-Tater Shepherd's Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Apr. 15, 2013 by mustardseedcafe

Cindy....I had to say...yoohoo I lived in Robertsdale several years ago. I knew this recipe would be delish coming from a LA (lower Alabama girl). I taught at CBMS and my daughter graduation from RHS.

Reviewed on Sep. 16, 2012 by ooKellyBean

Love this one. I prefer not cannded green beans tho. they usually seem rubbery and flimsy

Reviewed on Jan. 01, 2012 by kids chauffer

my daughter made this and used lots of garlic salt, 2 cans of green beans and fresh mashed potatoes

Reviewed on Dec. 28, 2010 by Rhonda1971

Delicious! I have made this several times and it is a big hit. We do not find it dry at all. There are only 3 in our family so I freeze the leftovers in freezer paper and ziploc bag. It is just as good after being froze as when I first made it.

Reviewed on Oct. 07, 2009 by 5hungrykids

This dish is a cross between tater tot casserole and shepherd's pie but closer to tater tot casserole. It was a little on the dry side. Maybe try adding some milk to the soup/meat mixture. Since we like both separate dishes as they are I don't think I will make this again. Four out of five kids ate this just fine, but they said it was not a big hit with them. Thanks anyways.