Ground beef and vegetables topped with perogies and cheese. It’s an easy, fast, and fun twist on the classic shepherd’s pie.
1 lb extra lean ground beef
1 onion, diced
1 clove garlic, crushed
1 can condensed mushroom soup
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1/4 tsp ground pepper
2 cups frozen mixed vegetables
1/2 package of perogies
1 cup shredded mozzarella cheese
Cook ground beef, onions and garlic on medium heat in a large non-stick skillet until meat has browned. Add soup, spices and vegetables. Heat for another 5 minutes until vegetables have thawed. Pour into a 3-quart casserole dish and arrange frozen perogies on top. Sprinkle with cheese. Bake at 350F for 35-40 minutes until perogies have cooked and cheese has browned. Faster version: microwave covered on high for 10 minutes, then place under a broiler for 3-5 minutes to brown the cheese.
I felt like making shepherd’s pie but realized I didn’t have any potatoes. The only thing that was remotely potato-like that I had was a bag of frozen perogies. So I thought why not? Let’s just throw perogies on top. When Tony came into the kitchen for dinner he saw it and said ‘hey, you dropped perogies on this shepherd’s pie.’ He then proceeded to eat two helpings, so I guess he approved. Cole really doesn’t like perogies. I know he doesn’t like most things at one time or another, but perogies are one thing he consistently will not touch. I don’t really understand that because I happen to love perogies, but anyway, he did eat the meat and veggies. He even ate the cheese on top, but just left the perogies behind. Bennett, as usual, ate it all. I enjoyed this too, seeing as I like perogies. I’ll probably play around with this recipe a bit more because although it was good it did seem to be lacking something. I’d like to try adding tomato paste and maybe beef broth to it. All in all I think it’s a great short-cut version of shepherd’s pie. When you use the microwave method it doesn’t take long to make at all.
Food and Whine 
My household loves perogies. I will have to try this version. Thanks for sharing!
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I just made this for my daughter. She works, has a dairy farm and lately complained that she was struggling juggling everything. I offered to cook for busy mom’s and came across this. Made it today and she will comment tomorrow on how it was. Thanks for posting
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Just a switch I used roasted garlic mushroom soup! Yummo
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Yum!
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Hey i will be trying your recipe tonight after cooking amd draining fat off the hamburger i will be adding gravy mix to mine to bake a gravy base i usually use bisto in the box either way thanks for showing its been done as i really wanted shepards pie and dont have potatoes as well
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That’s wonderful! I hope it worked out okay for you.
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what a cool idea! I am inspired to try something like that over a deconstructed cabbage roll concept. (Mostly to avoid the canned soup). I might go for perogies that have cheese inside rather than some on top and garnish with sour cream. What was the texture of the perogies under the cheese? Eg soft like boiled perogies or stiffer, like fried?
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It’s been a while since I made it but I think it was a softer texture, not like fried. I love the idea of deconstructed cabbage roll! If you try it please let me know how it turns out.
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I actually mashed the perogies and it was delicious thank u for the idea…
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ooh, great idea mashing the perogies!
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Tried this for supper last night……..delicious!!
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I’ve made this a few times and the kiddos (I have 3 extremely picky eaters) love it to pieces, thank you for sharing this recipe!
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Thank you for the comment!
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Shepherds pie is made with lamb hence the name, made with beef it becomes cottage pie.
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Thanks for the great recipe Megan! This is a very delicious cake, I’m so glad that I found this recipe and cooked it, he loved my boys (husband and son). Thank you for sharing this recipe.
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