Shepherd's Pie

I can't really call this a recipe because I really just threw it together and did no measuring.  It's been a long time since I tried a shepherd's pie.  This was pretty good and if/when I make it again I will probably change it up a bit - just to be different.  You can easily change this up to suit your tastes or to use up whatever you have on hand.

Shepherd's Pie

1 lb. lean ground beef
1 can Veg-All (or whatever veggies you like - corn & tomato would be good!)
1/4 cup ketchup
1/2 cup beef broth
herbs & spices (I used garlic & onion powders, thyme and sage)
salt & pepper
2 potatoes
butter
sour cream
grated parmesan cheese
milk

Peel and chop potatoes.  Place in a pot, cover with water and boil for about 10 minutes.  Drain and return to pot.  Add whatever you like to make your mashed potatoes.  As listed above, I used butter, sour cream, parmesan cheese, milk, salt and pepper.  Cream cheese or a little cheddar would also be good.  Don't measure - just add enough of everything until it tastes good and mash until it is a nice consistency.

While your potatoes cook, brown the ground beef.  Drain your veggies and add them to the beef.  Also add ketchup, broth, salt, pepper and any herbs and spices you would like.  Cook over high heat until most of the liquid has cooked down.

Pour meat mixture into a pie plate.  Spoon mashed potatoes over the top and evenly spread them out.  Bake at 375 for about 15-20 minutes or until the potatoes just begin to brown.