Shepherds Pie

I love comfort food and so does my family. When we start to feel a chill in the air, it is time for foods like chili, soup and shepherds pie. I made this the other night for dinner and it was all gone. I hate when there are no leftovers! This is a pretty simplified recipe, but we love it.

1 lb ground beef, browned and drained

4 large potatoes, peeled and boiled

1 1/2 cups frozen mixed vegetables or 1 large can of VegAll

1 can condensed tomato soup

1/2 cup shredded cheddar cheese

1/4 cup water

1 Tbsp Worchestershire sauce

Salt and Pepper to taste

(You will also need whatever you use to mash potatoes-I use buttermilk, sourcream and garlic salt for this recipe)

Once your meat is browned and drained, add the frozen veggies and 1/4 c water (omit water if you have VegAll), Worchestershire, salt and pepper. Cover and let simmer for 5-10 minutes or until the veggies are tender. Add soup and simmer for a couple of minutes. Place this mixture in a 2 quart casserole dish or a 9X9 pan. Place mounds of mashed potatoes on top. Make sure not to cover all of the meat mixture. It has to have room to "breathe" while it is cooking. It will boil over in your stove if you smooth out the potatoes to cover the entire surface. Bake in a 350 oven for 25 minutes and then add cheese to top and cook about 5-10 minutes longer. Let sit for a bit before serving. This is some serious comfort food!