Ingredients:
16oz lean ground beef
small can of corn
can of sweet peas
1tbsp minced garlic
1 small onion finely chopped
1/2 package sliced mushrooms
1 can cream of mushroom soup
8 oz cheese
2 packages Idahoan mashed potatoes (prepared according to bag)
pinch of sage
2tbsp Worcestershire
1tbsp butter
Instructions:
Preheat oven to 400.
In a large bowl, combine peas, corn, soup, cheese, and worcestershire. In a large skillet, saute onions, mushrooms, and garlic until onions are clear. Add to bowl. In the same skillet, brown ground beef with pinch of sage. Drain and add to bowl, mix thoroughly & pour into casserole dish. Top with mashed potatoes.
Bake for 25 minutes, then switch to broil (high) for 10 minutes to brown mashed potatoes.
I must say that the most priceless thing happened while making this. Josh saw the size of the dish it was going in, and he says: "will it all fit?" Of course honey, it will all fit, to which he replies: "that's it?" with the saddest (but super adorable) puppy face ever! Awww. Okay, I know it is a very sad day in our house when we don't have a massive amount of leftovers, but I'm on a diet and so it's not like I can eat anything I cook, so I figured it would be good & he would have something to take to work...nope. Didn't make it through the day. It's that good apparently.
What's even worse, I had made coconut fudge earlier in the morning & tinted it green for St. Patty's... leprechan treats and all... so that he could take it to work and share. SO I used the wrong type of butter & it didn't set right... oops. Baking fail number... who knows, I lost count. BUT I will remake it sometime this week. Sorry babe, no fudge or shepherd's pie leftovers :(
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