This recipe is a variation of the classic shepherd's pie, using every shortcut I could think of when I needed a quick meal with little fuss.
2 1/2 cups mashed potatoes (use leftovers, frozen or flakes - whatever works)
3/4 pound ground beef
1/3 cup diced onion
1/3 cup diced green pepper
1 8.5 oz can baby June peas, drained
1 8.5 oz can whole kernel corn, drained
1 7 oz can mushroom stems and pieces
1 tablespoon prepared minced garlic
black pepper to taste
2 cups shredded Cheddar cheese, divided
1/2 cup sour cream
Prepare mashed potatoes, per package directions.
Cook ground beef, onion, green pepper until beef is no longer pink, drain well. Return to skillet and add peas, corn, garlic, pepper, 1 cup cheese and sour cream. Stir well.
Spread beef mixture in a lightly greased 11 x 8 glass baking dish. Spread mashed potatoes evenly over the top. Bake at 350° for 20 minutes. Sprinkle remaining one cup of cheese over top and bake another ten minutes.
Option: Sprinkle some crushed potato chips over the top, and put under the broiler for a minute or two to brown the top.
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