EASY but tasty Sheperd's Pie

Package of Mashed potato buds
1 1/2 cups diced cooked beef or lamb
1 cup cooked vegetables (peas/carrots canned is ok but fresh is best)
1 cup beef or mushroom gravy (if canned use 10 3/4 ounce size)
1/4 tsp salt

Heat oven to 350 degrees. Prepare potatoes as directed on package. Set aside. Stir meat, vegetables, gravy and salt together. Pour into 1 quart baking dish. Mound potatoes in ring around edge of dish. Bake 30 minutes or until potatoes brown slightly.
(2 generous servings)

First thing is to preheat the oven at 425 degrees Fahrenheit and in the meantime get the ground beef in a large skillet which is sprayed with a non stick spray and cook it over medium heat.

Add onion to the skillet and cook for about five minutes stirring occasionally.

Then add the gravy mix, the four cups of water and the mixed vegetables and once it comes to a boil lower the heat to low and simmer for about seven minutes. Then add salt and pepper and set it aside.

At this point get the beef mixture and put in a casserole (greased) and add the mashed potatoes and drizzle with the melted margarine. Bake for twenty to twenty five minutes before serving.

http://www.ehow.com/how_5653902_make-shepherds-pie.html

I think that for a shepherd's pie to be good it has to have real potatoes on top, not the instant boxed stuff. This recipe certainly is involved, but its excellent. This is the original recipe, but I make a few changes to it by leaving out the ketchup and adding worstershire sauce in its place. I think it gives it a better flavor. I also like to add a little bit of gravy in and have some on the side to put on top of the potatoes.

Ingredients

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

http://allrecipes.com/Recipe/Shepherds-Pie-VI/Detail.aspx