SHEPHERD'S PIE

Steps:

• 1. In a hot skillet, brown the ground beef. Add onions and minced garlic. Cook over medium until beef is crumbled and onions are translucent clear. Drain grease.
• 2. To ground beef mixture, add 1/2 to 3/4 cup water and onion soup mix. (A dried vegetable soup mix works, too!) You want a slightly thickened sauce - not runny. Empty mixture into oven baking dish. Scatter frozen mixed vegetables on top.
• 3. Drain water from cooked potatoes. Return to low heat on stove. Add 1/4 stick of butter and dried Ranch salad dressing mix. Mashed potatoes. Add milk 1 tablespoon at a time until desired consistency. (If desired, add 1/4 cup of sour cream to potato mixture.)
• 4. Spread mashed potatoes over the top of the frozen mixed vegetables. Sprinkle top with shredded cheddar cheese. Shake basil or parsley, salt & pepper on top.
• 5. Cook cassarole until all ingredients are heated through and cheese is bubbly. Remove cassarole from oven and allow to rest for 5 minutes (juices will return to meat layer.) Cut into squares and plate.
• 6. Hint: For faster prep, substitute home-made mashed potatoes with "Simply Frozen Garlic Mashed Potatoes."
• 7. Serve with hot rolls or biscuts and a cold salad.