Creamy Shepherd's Pie

This is a variation of the old stand-by recipe that I'm sure almost everyone has.  My husband prefers things creamy, so a while back I swapped out the tomato paste and substituted either cream of chicken or cream of mushroom.  He loves it and so does my family.  Next time you make this favortie recipe, try switching it up too.

Creamy Shepherd's Pie

1 pound ground beef
1 large onion, diced
4 cups mashed potatoes
1 can favorite vegetable, drained
1 can cream of chicken or cream of mushroom soup
2 cups grated cheese
salt and pepper

Preheat oven to 350 degrees.

Saute onions in large skillet.  When onions begin to be translucent, add ground beef; salt and pepper to your taste.  Cook until no longer pink.  Drain grease.

In a 9x13 casserole dish, combine vegetable and can of soup.  Add the ground beef and spread into a thin layer.  Finally, spread potatoes over the top of the meat.  Sprinkle with cheese.

Bake at 350 degrees for 20-30 minutes.

Serve with salad and dressing.

One of these days I will post about how to make really yummy mashed potatoes.