Jacob'S Pie (A Different Spin On Shepherd'S Pie)

• 1 - 1 1/2 lb ground beef
• 1/4 cup chopped onion
• 1 garlic clove, crushed
• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 (14 1/2 ounce) cans green beans, drained (you can substitute corn for all or part if you prefer)
• 4 -6 cups mashed potatoes, prepared the way you like them
• 4 slices cheese (we prefer American cheese with this dish)

1. Saute the ground beef garlic and onions together in a deep iron skillet until the beef is no longer pink in the middle. You can add any other seasonings to suit your taste -- I like to use salt, pepper and Worcestershire sauce. (Note: If you don't have an iron skillet, use a regular skillet to cook the meat and then assemble in a casserole dish).
2. Drain ground beef mixture.
3. Return ground beef to the skillet (or casserole dish), and arrange in a layer to cover the bottom.
4. Spread condensed cream of mushroom soup in a layer over the ground beef.
5. Arrange drained green beans/veggies in a layer over the soup.
6. Spread mashed potatoes in a layer over the veggies.
7. Top with cheese slices.
8. Place skillet/casserole dish on center rack in the oven at 350 degrees for 15-20 min or until cheese is melted with slightly browned edges.
9. Serve with warm dinner rolls.

ground beef, onion, garlic, cream of mushroom soup, green beans, mashed potatoes, cheese

Taken from www.food.com/recipe/jacobs-pie-a-different-spin-on-shepherds-pie-275755 (may not work)