Recipe - Charlottes Shepherd Pie

5 lg Potatoes; peeled and cut up,
(up to 6)
1 One half pound Lean ground beef
1 small Onion; chopped
1 cn (15oz) mixed vegetables
(drained)
1 cn (103/4oz) cream of potato
soup (undiluted)
1 cn (small) cut or sliced up mushrooms
(drained)
Salt to taste
Butter and milk to taste for
making mashed potatoes
1 cup Shredded cheese; (colby or
cheddar) (up to 11/2)

This casserole "reheats beautifully," says Charlotte Pierson of Milan, who
invented it several years ago.

Heat oven to 325 degrees. Peel and cut up potatoes. Place rinsed potatoes
in large saucepan. Cover with water, salt to taste and boil until tender.
While potatoes are cooking, brown ground beef and onion in large skillet.
Remove from heat. Drain meat and onion mixture. Add mixed vegetables, soup
and mushrooms. Mix gently. Place in ovenproof casserole dish. Mash potatoes
with butter and milk (to taste). Spread evenly on top of meat mixture (be
sure to spread potatoes to edges). Heat in 325degree oven until bubbling
at edges (about 2025 minutes). Spread shredded cheese over top of warm
mashed potatoes. Return to oven (about five to 10 minutes more) until
cheese melts.

Posted to KitMailbox Digest by "Acagordie" gordon@mpsnet.com.mx on Feb
25, 1998