Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a Chef's knife and cutting board, dice sweet onion. Mince the garlic (or use jarred minced garlic to save time.)
With a hand-held grater, coarsely shred the cheddar cheese.
If using chicken bouillon, add cube to 1 cup boiling water. Stir until dissolved.
Make the Shepherd's Pie
In a large skillet, brown the ground beef. I like to use lean ground beef, at least 80/20.
Add in the diced onion and minced garlic. Cook until tender.
Stir in the mushroom cream soup and frozen mixed vegetables. Add chicken broth and stir to combine.
Bring the mixture to a boil and continue cooking for 6-8 minutes. Season with dried parsley, kosher salt and freshly ground black pepper to your taste.
While the hamburger mixture cooks, warm the leftover mashed potatoes in the microwave. Add 2 tablespoons of butter to the potatoes. Cover mixture with warm mashed potatoes. Sprinkle top with shredded cheddar cheese. Allow to cook on low for another 10 minutes. May place a lid over the pan while this cooks to help melt the cheese.
Allow the dish to set for 7-10 minutes before serving. Serve warm with a slice of bread and butter. Serves 4-6.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.