Shepherd's Pie

Makes: A 10x15 pan

Course: Main Course

Servings: 8

Prep Time 30

Cook Time 40

Total Time 1 10

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Ingredients

8 medium potatoes (you could do 8-10)
2 lb ground beef
1 medium onion
garlic salt (to taste)
salt (to taste)
black pepper (to taste)
1 pkg frozen vegetable mix (corn, peas, carrots)
½ bag frozen green beans
2 Tbsp Worcestershire sauce (more or less to taste)
2 cups cheddar cheese (optional)

Instructions:

Wash, cut, boil, and mash the potatoes. Set aside.
While the potatoes are cooking, prepare the other ingredients. In a skillet over medium heat, brown the meat and onions. Season with garlic salt, salt, and pepper.
When fully cooked, drain excess grease and add all of the remaining ingredients except for the potatoes and cheese. Cook until the vegetable begin to get soft.
Preheat the oven to 400°. Grease a 10x15 baking pan.
Pour the meat layer into the pan and cover with the mashed potatoes. Cook for 35-40 minutes or until bubbly and browning on top. *Sprinkle the shredded cheese on top 5-10 minutes before it is finished cooking.

Notes:

Make Ahead: You can prepare this completely ahead of time and keep it, tightly sealed, in the fridge or freezer. Just add extra time when cooking it. (Also, don't put the cold glass pan directly in a hot oven - it works best to put it in the oven when you are preheating it so it can warm up gradually.)

Diet: Gluten Free, Dairy Free, Egg Free