If your family is like mine, you come home Thanksgiving night in a sleepy daze with 2 Target bags full Tupperware containing leftovers. Turkey, mashed potatoes, mac & cheese, green beans, rolls, sweet potato casserole, ham, three different stuffings and corn. I can usually take care of the turkey leftovers on my own - I love turkey sandwiches with American cheese and mayonnaise, it's my favorite part of Thanksgiving. But the other sides get pushed to the back of the fridge. Sound familiar?
I've been making this recipe since Mr. G and I got married (going on 7 years) and it has always been one of his favorites. It is the best way to use up the mashed potato and green bean leftovers without dinner tasting like Thanksgiving all over again. It's super simple and I haven't met anyone who doesn't love it. I think real Shepherd's Pie has lamb in it, but that's what I've always called this, so there you go.
1 pound ground beef
2 cups mashed potatoes
1 can of cut green beans, drained (or leftover green beans)
1 small onion, diced
1 can of cream of mushroom soup (Heart Healthy with no MSG)
1 1/2 cups of cheddar cheese
Heat oven to 350.
In a skillet add the ground beef and cook. Before all of the beef is cooked through add the diced onions and stir. When the beef and onions are cooked, drain the fat. Season with salt and pepper to taste.
Add the green beans and soup. Mix.
Pour the mixture into a 2 quart casserole dish and top with 1 cup of cheese then the mashed potatoes. Sprinkle the remaining 1/2 cup of cheese on top. Bake for 30 minutes.
And Happy Thanksgiving