Barb's Shepard's Pie

This is a recipe that I mostly made up a few years ago and I now consider it to be my version of shepard's pie. I've never had actual shepard's pie, but I've read recipes for it. From what I can tell I added an ingredient or two and flipped it upside down.

It doesn't look too amazing, but it is very good. Most ingredients are added "to taste". I'm not positive how much I usually add of those so I'll just estimate. Feel free to adjust it to your tastes! I also make this in the easiest ways possible, which means I use instant potatoes for the mashed potatoes and Bisquick for the biscuits! The order of making the layers will vary depending on how you make the potatoes and biscuits. This also reheats very well so be sure to refrigerate any leftovers.

Barb's Shepard's Pie

1/4 onion, chopped
1 lb ground beef
Salt & Pepper to taste
4 cups mashed potatoes
1/2 T garlic powder
1 can cream of mushroom soup
1 T Worcestershire sauce
1 lb bag of frozen diced veggies (I recommend a bag with carrots, corn, and peas)
8 biscuits

Chop the onion and preheat the oven to 425 degrees.

Brown the meat with the onion, salt, and pepper.

Make your mashed potatoes. Stir in the garlic powder. Adding cheese to the mashed potatoes is also delicious!

Start baking your biscuits. You want to only cook them halfway. If you skip this step, the final baking step will take a very long time and the bottom of the biscuits will remain gooey.

Once the meat is browned, stir in the cream of mushroom soup and Worcestershire sauce.

Also add the frozen veggies and warm them in the meat mixture. This helps reduce the baking time.

In a 13" x 9" baking dish or pan, spread the mashed potatoes into a nice and even layer.

Next spread all of the veggie and meat mixture on top of the potatoes.

By this time the biscuits should be half baked, so place those on top of the meat and veggies.

Bake this in the oven for at least 15 minutes or until it starts to bubble.

Enjoy!