Shepard's Pie

• 1 lbs of ground beef (I use 85/15)
• 1 medium onion
• 1 can of cream of mushroom soup
• 1 tablespoon of ketchup
• 1 teaspoon to 1 tablespoon of ground black pepper
• 1 cup of diced frozen peas and carrots
• 2.5 cups of milk
• 1/2 stick of butter
• 2 cups of instant mashed potato flakes

Preheat the oven to 400°F.

Brown the meat in a skillet, add onions, and cook until the onion is soft. If there is any fat or a large abundance of grease, drain it.

As the meat is browning, put the milk and butter in a 2 quart microwave safe bowl. Heat it up for 5 minutes. Remove from the microwave and stir in the potato flakes. The potatoes should not be smoothy but stiff. Put aside.

Stir in the soup, frozen veggies, black pepper and ketchup into the meat and onions. Once the mix started bubbling, I spooned it into a greased pie plate (normal 9" pie plate).

Top the meat mixture with spoonfuls of the mashed potatoes.

Bake for 15 to 20 minutes or until the potatoes are lightly browned.

Let it sit for about 5 minutes and serve.