Shepherd's Pie

There's nothing like a little piping hot comfort food on a cold winter's day! And since it's been so cold this past week, it seemed like the perfect time to share my recipe for Shepherd's Pie. I must admit, though I'd heard of this, I had never tried it until I got married. My husband told me that it was one of his favorite dishes and requested that I make it some time, so I gave it a shot. Boy, have I been missing out all these years! If you're missing out too, you should really give it a try!

Recipe for Shepherd's Pie:

Ingredients:
1 pound ground beef
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1 tablespoon Worcestershire sauce (Dale's would also be great!)
1 bag (16 ounces) frozen vegetable combination, thawed (you can also use canned or frozen veggies)
2-3 cups mashed potatoes.
1/2 cup- 1 cup of shredded cheese.

Directions: Heat the oven to 400°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off the grease. Meanwhile, make your potatoes. (I like to use homemade, but if you're in a hurry, try instant potatoes.)
Stir the beef, soup, Worcestershire and vegetables together and pour into a 2-quart shallow baking dish. Spoon the potatoes over the beef mixture. Sprinkle shredded cheese over the top.
Bake for 20 minutes or until the potatoes are lightly browned.

-Jerri

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