Shepherd’s Pie

I first had this dish at my Mother-in-law’s several years ago.  My husband always raved about it so I got the recipe to make at home.  After a few tries, my husband officially announced that mine was better than his mother’s.  Is there really any better compliment from a Southern man?  Now, not sure if it’s true or he’s just being sweet but I’ll take it either way.  :)  This is a crowd pleaser – quick, easy, and customizable to your family’s tastes. 

Ingredients:

-1 pound ground beef

-1 can condensed tomato soup

-1 can green beans

-a couple handfuls of frozen mixed veggies (this is the part that you can customize – use your favorite veggies – peas if you don’t like green beans, etc.  Or use whatever is on hand)

-mashed potatoes – I use the instant from a pouch

-salt and pepper to taste

-1/2 cup cheddar cheese

Directions:

1.  Preheat oven to 350 degrees.  Brown beef, drain and place in a mixing bowl.

2.  Add soup, veggies, and salt and pepper to the beef and mix well.  Pour into a lightly greased 1.5 to 2 quart casserole.  Prepare potatoes as per directions on pouch and spread on top of beef mixture.

3.  Cook at 350 for 30 minutes or until hot and bubbly.  Add cheese; return to oven until cheese is melted.

Here it is in the casserole dish – so pretty!

All served up and ready to devour: