Shephards Pie

• 6 whole Large Potatoes
• 1 pound Ground Beef
• 1 Tablespoon Garlic Powder
• 2 teaspoons Salt
• 2 teaspoons Pepper
• 3 cups Canned Green Beans
• 2 cups Canned Corn
• 3 Tablespoons Butter
• 1/4 cups Milk
• Salt To Taste
• 2 cans (14 Oz Cans) Tomato Soup
• 1 cup Cheese, Shredded

1. Preheat oven to 400F.
2. Begin by cubing the potatoes then place in large pot of water on stove and bring to boil.
3. While potatoes are boiling, brown the ground beef over medium high heat in a skillet with the seasonings.
4. Also put the beans and corn in a sauce pan, cover them with water and bring to boil.
5. Boil for about two minutes and remove from heat.
6. When potatoes are soft, drain the water out of the pan and mash the potatoes with butter, milk, and a little salt.
7. Now that all of the food is cooked and hot you will layer it in a 9x13 baking dish or crock pot.
8. Begin with the ground beef.
9. Then drain the beans and corn and spread them on top of the meat.
10. Now slowly pour the tomato soup over the top trying to evenly cover the meat and veggies.
11. Now according to my hubby it is crucial that you do not spread the potatoes, you must glob them on top of the tomato soup, a spoonful at a time.
12. Again do not spread!
13. Then top the entire thing with cheese and place in oven.
14. If you got it in the oven while everything was still piping hot then you just need to melt the cheese but if it cooled off a bit you may want to cover with tin foil and bake for twenty minutes or so.
15. Thanks!

potatoes, ground beef, garlic, salt, pepper, green beans, corn, butter, milk, salt, tomato soup, cheese

Taken from tastykitchen.com/recipes/main-courses/shepharde28099s-pie/ (may not work)