Easy Shepherd's Pie

This is a great follow up dinner to pot roast with mashed potatoes, because you can use the leftover mashed potatoes and even leftover brown gravy in the place of the tomato soup. I love transforming leftovers into a new tasty meal. I got this recipe years ago from my college roommate, Bethany, and it has been a favorite since. My husband especially loves this one.

Easy Shepherd's Pie

1 lb ground beef
1 cup chopped onions
salt
pepper
a couple dashes Worcestershire sauce
1 cup frozen peas and carrots
1 can tomato soup (or about 1 - 1 1/2 cups brown gravy)
leftover mashed potatoes, warmed (or about 2 lb potatoes, cooked and mashed with butter and cream)
1 cup shredded cheddar

Brown beef with onions. Add salt and pepper to taste, Worcestershire sauce, and frozen peas and carrots. Cook until peas and carrots are softened. Add tomato soup (or gravy) and heat through. Spread in the bottom of a 2 1/2 qt. casserole dish. Spread mashed potatoes over the top and bake at 375 for 30-40 minutes. Top with cheese and bake another few minutes.

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