Shepherd's Pie

1. 1

   Saute ground beef with diced onions and sliced mushrooms.

2. 2

   Do not drain meat, onions or mushrooms.

3. 3

   Add the garlic powder to the undiluted cream of mushroom soup and stir well.

4. 4

   Add soup mixture to the meat, mushrooms, and onions in pan, and add the chopped red peppers, stirring until thoroughly mixed--juices will hold it together.

5. 5

   Preheat oven to 375 degrees Fahrenheit.

6. 6

   Into individual crocks or bowls, spread the frozen green beans on bottom of each crock (green peas may be substituted).

7. 7

   Fill crocks with meat mixture.

8. 8

   Top each crock with 1 cup of mashed potatoes, in a big dollop or piped through a pastry bag to make them more elegant.

9. 9

   Bake until potatoes are crisp and slightly browned, about 20 to 25 minutes.

10. 10

    Note: The shepherd's pies may be stored, unbaked and covered, for up to 3 days, in the refrigerator.

No additional tips available.