My Shepherd'S Pie

• 1 (17 ounce) package hormel refrigerated meatloaf & tomato sauce, crumbled (I use leftover homemade meatloaf)
• 1 (10 ounce) package frozen mixed vegetables (any kind you like)
• 1 (10 3/4 ounce) can cream of mushroom soup (I use Campbell's because I think it has the best flavor)
• 3 cups instant mashed potatoes (I use real cooked potatoes and mash them myself and sometimes, I even cook sweet potatoes and mash t)
• 1 cup cheddar cheese
• TOPPING INGREDIENTS
• 4 tablespoons ketchup (I only used Heinz)
• 4 tablespoons brown sugar
• 1/4 cup water
• mix all together well and top meatloaf before placing in oven if using homemade meatloaf

1. Preheat oven to 400.
2. In large bowl, combine crumbled meatloaf, vegetables and soup.
3. Place mixture into a 10 inch deep pie dish.
4. Stir cheese into potatoes.
5. Spoon potatoes over meat mixture.
6. Place pie plate on baking sheet & bake for 25 minutes or until hot and potatoes are light golden brown.
7. Remove from oven and top with 1/2 cup more of shredded cheese. Then, bake 5 minutes longer until cheese is melted.

tomato sauce, mixed vegetables, cream of mushroom soup, instant mashed potatoes, cheddar cheese, ingredients, ketchup, brown sugar, water, together well

Taken from www.food.com/recipe/my-shepherds-pie-415057 (may not work)