Shepard's Pie

How was everyone's Labor Day? Leave me a comment and tell me one thing that you ate different this weekend.

For me it was a jello in coolwhip salad I'd never had before. Thanks mom and dad for still getting me to eat new things!

I was looking for something that would be a comfort dish. It's one I won't be making when the hubs is around as he won't eat vegetables! I don't think I had it growing uo, but I know I had similar dishes.

This one came from the Campbell's website.

Shepard's Pie

1  pound ground beef
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
1 tablespoon Worcestershire sauce
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots) (broccoli, cauliflower, carrots), thawed
2 cups water
3 tablespoons butter
3/4 cup milk
2 cups instant mashed potato flakes
How to Make It
1
Heat the oven to 400°F.  Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2
Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.
3
Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.
4
Bake for 20 minutes or until the potato mixture is lightly browned.