Shepherd's Pie

• 1 lb lean ground beef
• 1 (11 ounce) can Campbell's condensed tomato soup
• 4 ounces tomato sauce
• 23 cup water
• 1 (1 ounce) envelope Lipton Onion Soup Mix, dry, low sodium if available, I often use 1/2 envelope
• 1 12-2 cups frozen corn, do not defrost
• 2 -3 cups frozen tater tots, substitute mashed potatoes
• 2 tablespoons butter (optional)

1. Brown ground beef until no longer pink, drain and return to the skillet.
2. Combine: 1 11 oz.
3. can tomato soup, tomato sauce, 1/2 can water, one package onion mushroom soup mix.
4. Simmer along with the ground beef for about 5 minutes until well blended.
5. In an 8x8 casserole dish: Spray with nonstick spray then start layering: (bottom to top).
6. Meat mixture, thick layer frozen corn and top with frozen tater tots or a thick layer mashed potatoes (brushed with butter if desired).
7. Bake at 350 covered for 20 minutes, uncover and continue to bake for 20 minutes or until bubbly.
8. Notes:.
9. -Use as many frozen veggies (peas & carrots, corn) as you like, I prefer corn.
10. -If using tater tots, bake until browned.
11. -Recipe can easily be doubled.

lean ground beef, campbells condensed, tomato sauce, water, onion soup mix, frozen corn, tots, butter

Taken from www.food.com/recipe/shepherds-pie-255707 (may not work)