Bertha's Shepherd's Pie

• 1 -1 12 lb ground beef
• 2 (12 ounce) cans vegetable soup with beef stock
• 1 (15 ounce) can whole kernel corn (drained)
• 1 (15 ounce) can mixed vegetables (drained) (optional)
• 1 (15 ounce) candiced stewed tomatoes (drained, or use small can tomato sauce, which is my preference)
• instant mashed potatoes (to taste)
• shredded cheddar cheese (to taste) or colby cheese (to taste)

1. Brown beef- crumbly- drain.
2. Mix beef, soup, corn, vegetables and tomatoes in a 9x13" pan.
3. Make at least 2 cups of mashed potatoes (I recommend using at least twice that, but I like a nice thick coating), use the directions on the box.
4. Spread the potatoes over the beef/veggie mix in the 9x13 pan.
5. Coat the top with the shredded cheese (I use an 8oz bag of shredded cheese, but I like it nice-n-cheesy).
6. Bake at 350 for 25 minutes (or until cheese is hot and bubbly).

ground beef, vegetable soup, whole kernel corn, mixed vegetables, tomatoes, potatoes, cheddar cheese

Taken from www.food.com/recipe/berthas-shepherds-pie-63236 (may not work)