Shephard's Pie

Shepherd's Pie
By Aneisa Phelps

1 c. each of cooked carrots, corn and green beans (I used fresh and frozen, but I have also used canned vegi's when I'm in a hurry and they work just fine)
1 lb. ground beef (seasoned to you liking)
1/4 c. onion
1 can Tomato Soup
1 can tomato sauce
S&P to taste (you can also add oregano, basil, parsley flakes etc. if desired)

Saute onion in a little olive oil until translucent. Add ground beef and brown until cooked through.
Mix the vegi's with the meat and then add the tomato soup and sauce and mix. (I usually do all of this in the bowl I'm going to cook it in)

Spread 3 cups mashed potatoes (about 8 large) over the meat/vegi mixture and top generously with grated cheddar cheese.

Bake at 375 for about a half hour (if not frozen) or until heated through.