Shepherds's Pie

Here's another recipe that's perfect for those cold, fall evenings... thanks, Carrie! She uses corn instead of carrots, since her hubby doesn’t care for them. I prefer the combination of carrots and peas. Parmesan can also be used on top, but it sometimes ends up looking and tasting a bit like burnt breadcrumbs.

1 lb. extra lean ground beef
1 small onion, diced
1 medium can Hunt’s tomato sauce
1 medium can sweet corn, drained
3 to 4 cups mashed potatoes
4 to 6 oz. cheddar cheese, shredded

Pre-heat oven to 375 degrees.

Brown the ground beef. Add the onion and cook until translucent. Add the tomato sauce and simmer until slightly thickened. Add the corn and transfer to a 13 x 9 baking dish.

Cover with mashed potatoes, topping completely with shredded cheddar.

Bake until dish is bubbling, approximately 30 minutes.