Sheppard's Pie

This is a great recipe to use up leftover mashed potatoes and/or potato leek soup. My strategy is to make potato leek soup one night, something with mashed potatoes the next night, then Sheppard’s pie the third night to use up all the leftovers. You can add or subtract veggies and vary the amounts of each to suit your taste.

INGREDIENTS:
1 lb. ground beef
2 cups chopped onions
3 cloves garlic-chopped
2 cups chopped red/yellow/orange peppers
2 cups chopped carrots
2 cups chopped cremini mushrooms
1 tsp oregano
1 tsp thyme
1 tsp salt
paprika for sprinkling on top
8 or more cups mashed potatoes/leftover potato leek soup

PROCEUDRE:
1. If you don’t have leftover mashed potatoes/potato leek soup, get that going first.
2. Cook the ground beef in a skillet
3. While meat is cooking, chop all of your veggies.
4. In a large skillet, sauté the veggies in this order: onion, garlic, carrot, mushroom, peppers.
5. Add herbs, salt, and meat to veggie sauté.
6. Spread mashed potatoes over the veggies and dust with paprika.
7. Bake at 375 for 20 minutes to meld.