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| My own twist on the classic shepards pie | |||||
| Ingredients: | |||||
| 2 lb | Ground Beef | ||||
| 1 can | cream of mushroom soup(condensed) | ||||
| 1 bag | frozen mixed vegetables (thawed) | ||||
| 1 cup | shredded cheese | ||||
| 7 | medium potatoes | ||||
| 1 | small onion (chopped) | ||||
| 1/2 cup | milk | ||||
| 1/4 cup | butter/margerine | ||||
| Directions: | |||||
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Brown the ground beef and onions. Drain the grease and return to frying pan. Mix in the soup and vegetables. Set aside.
Peel and slice the potatoes into 1/2 inch cubes. Boil until tender enough to smush with a fork. Drain water. Add milk and butter and mash to desired consistency. In a large baking dish (I use 11x15) spread the meat and veggie mixure evenly on the bottom. Then top with the mashed potatoes and sprinkle the cheese on. Bake for 30-35 min @ 375 degrees. |
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