Mac n Cheese Shepherd’s Pie
The addition of boxed macaroni and cheese puts a delicious twist on this shepherd’s pie recipe. It’s a fun, budget-friendly dinner idea that the whole family will love.
Table of Contents
Chef’s Tips
- Prepare in Steps: If making ahead, cook the ground beef and vegetable mixture first but wait to make the mac and cheese until just before baking to keep it creamy and fresh.
- Avoid Overcooking the Pasta: Undercook the macaroni slightly (about 5 minutes) before baking to prevent it from becoming mushy in the oven.
- Customize Your Pie: Feel free to use ground turkey, chicken, or a plant-based meat substitute. Similarly, swap the mixed vegetables for broccoli, cauliflower, or your favorite veggies.
Ingredients
- 1 lb ground beef: Provides the savory base; can substitute with turkey, chicken, or plant-based ground meat.
- 12 oz frozen mixed vegetables, thawed: Classic shepherd’s pie veggies; use broccoli or cauliflower for variation.
- 26 oz can cream of mushroom soup: Adds creaminess and depth to the filling.
- 1 box macaroni and cheese: The star twist in this shepherd’s pie.
- 1 tbsp butter: For a creamy mac and cheese.
- ¼ cup milk: Helps achieve the desired mac and cheese consistency.
Instructions
- Preheat Oven: Preheat your oven to 400°F.
- Cook the Ground Beef: Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease and set aside.
- Prepare the Pasta: Fill a medium saucepan halfway with water and bring to a boil. Add the macaroni from the box and cook for about 5 minutes, until tender but slightly undercooked. Drain the noodles and return them to the saucepan.
- Make the Mac and Cheese: Add the cheese packet, butter, and milk to the noodles. Stir until the cheese is fully melted and combined.
- Combine the Filling: In a large bowl, mix the cooked ground beef, thawed vegetables, and cream of mushroom soup. Stir until well combined.
- Assemble the Dish: Spread the ground beef mixture evenly into a large casserole dish. Top with the prepared macaroni and cheese, spreading it out evenly.
- Bake: Place the casserole in the oven and bake for 25 minutes, or until bubbly and golden on top.
- Serve: Remove from the oven and serve hot. Enjoy your creamy, cheesy twist on a classic shepherd’s pie!
FAQs
Yes! Fresh vegetables work great in this recipe. Simply chop your vegetables into small, bite-sized pieces and lightly steam or sauté them before mixing them with the ground beef and cream of mushroom soup.
Absolutely. To make this dish gluten-free, use a gluten-free macaroni and cheese mix and ensure your cream of mushroom soup is gluten-free. Also, double-check that your other ingredients, like butter and milk, are gluten-free.
Yes, you can! Assemble the ground beef, vegetable, and cream of mushroom mixture in the casserole dish and refrigerate it. However, prepare the macaroni and cheese just before baking to keep it creamy and prevent it from drying out.
You can substitute the cream of mushroom soup with cream of chicken soup or a homemade white sauce (béchamel). For a lighter option, use plain Greek yogurt mixed with a splash of chicken or vegetable broth.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or use the microwave for a quicker option.
Yes, this dish freezes well! Assemble the casserole but skip baking. Wrap it tightly in aluminum foil or a freezer-safe lid and freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed, adding an extra 10–15 minutes if needed.
Absolutely. While cheddar is classic, you can use mozzarella, Monterey Jack, or even a blend of cheeses for a different flavor profile.
You can use ground turkey, ground chicken, or even plant-based ground meat for a vegetarian option. Just adjust the seasoning to taste as needed.
This Mac and Cheese Shepherd’s Pie is a comforting and hearty meal that’s perfect for a busy weeknight or a casual family dinner. With its creamy layers and customizable ingredients, it’s a dish you’ll come back to again and again. Enjoy!
Mac n Cheese Shepherd’s Pie
Ingredients
- 1 lb ground beef
- 12 oz package frozen mixed vegetables thawed
- 26 oz can cream of mushroom soup
- 1 box macaroni and cheese
- 1 tbsp butter
- 1/4 c milk
Instructions
- Preheat the oven to 400 degrees.
- Add the ground beef to a skillet and brown the meat, chopping as it cooks. Then drain the grease.
- Fill a medium saucepan half full with water. Bring to a boil.
- Pour the noodles from the box of macaroni and cheese in and cook for 5 minutes, or until noodles are tender, but not quite done.
- Pour noodles into a strainer to drain the water, then return to the saucepan.
- Add butter, cheese packet from box of mac and cheese, and milk, stir well.
- Add mixed veggies, cream of mushroom soup, and ground beef to a large bowl and mix. Pour into a large casserole dish.
- Top the mixture evenly with the macaroni and cheese.
- Bake for 25 minutes.
- Remove from the oven and serve hot!
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
