Shepherd's Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 1/2 lbs ground beef (the leaner the better)
• 1 medium onion, chopped
• 3 -4 cloves garlic, minced
• 1 tablespoon worcestershire sauce
• 1 (16 ounce) bag frozen mixed vegetables
• 1 (10 ounce) jar beef gravy
• 3 tablespoons cream of celery soup, undiluted
• 3 tablespoons condensed golden mushroom soup, undiluted
• 1 (7 1/4 ounce) box instant mashed potatoes with sour cream and chives
• 2 1/2 cups hot water
• 1 1/3 cups milk
• 4 tablespoons butter or 4 tablespoons margarine
• 1 1/2 cups shredded cheese (i use a mexican 4-cheese blend)

Recipe

• 1 for the base:.
• 2 brown the ground beef, onion, and garlic together; drain.
• 3 cook frozen vegetables according to package directions; drain.
• 4 stir the vegetables into the beef mixture and add the rest of the base ingredients, mixing well.
• 5 pour into a 13x9" baking dish.
• 6 for the topping:.
• 7 mix both pouches of instant potatoes according to the directions on the box, using the quantities of milk, butter, and hot water as listed.
• 8 stir in the shredded cheese.
• 9 spread carefully over the beef mixture to the edges of the pan, being careful to seal all the edges and corners.
• 10 bake, uncovered, at 350 degrees for 30-45 minutes, or until topping is golden brown and casserole is heated through (will be bubbly).