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Shepherd's Pie

"This isn't the traditional Shepherd's Pie with lamb, but a quick and easy version my family loves."

Ingredients :

• 5 potatoes, peeled and quartered
• 1 pound lean ground beef
• 1 (4 ounce) can sliced mushrooms
• 1 (15 ounce) can mixed vegetables
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• salt and pepper to taste
• 3 tablespoons butter

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H10M

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
• In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
• Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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