Fifteen Minute Shepherd's Pie.

I believe I've talked about my love for Shepherd's Pie before. What is there not to love? There's potatoes, meat, veggies, it's a one pot meal, AND  it uses up lots of leftovers. Yes, I really do love it.

So, as much as I love to use up leftovers, sometimes is nice to make it the fast, and easy way. There is way less chopping, dicing, and all that. This is my easy peasy, never-fail, fifteen minute (to make--cooking time takes a few minutes more) Shepherd's Pie.

You will need: 

One can of mushroom soup.
One bag of frozen mixed veggies (I like the corn, peas, carrot, and gr. bean one).
Half a pound of gr. beef (or lamb. I love lamb, but Adam doesn't, so, beef for us it is).
One small onion--chopped.
Two garlic cloves-diced.
Two cups of mashed potatoes.

To make:

Brown beef in a large skillet. When halfway cooked, drain fat off and add onion and garlic. Cook until onions are soft, and beef is fully cooked.

Add veggies and cook until they are just tender.

Stir in mushroom soup.

Pour everything into a 9 by 9 baking dish. Spread mashed potatoes over over the top of veggie mixture, and top with a few pats of butter, and about one tablespoon of (mixed) chopped parsley, thyme and rosemary.

Bake on 350 until bubbly and brown. Serve warm.

Bon appetit!