Gluten-Free Shepherds Pie

by Susan Vernick

Directions

Brown ground beef with onion, S&P and onion powder, and garlic powder

Add corn, peas, and carrots and cook through.

Make gravy according to package and then add to beef mixture.

Ingredients

I lb. ground beef

½ onion diced

Dash or two (depending on taste) of onion powder and garlic powder

Salt & Pepper (liberally)

2 cups corn (we freeze corn from the summer)

2 cups frozen peas

1 cup shredded carrots

Envelope of gluten-free brown gravy

Mashed potatoes (see below in directions) 2 cups

Cheddar or taco cheeses (1-2 cups)

I already had leftover mashed potatoes, but either make mashed potatoes (probably six large potatoes or use a box and make them according to the directions. Put the beef mixture in a casserole dish, top with masked potatoes, spreading evenly, and then sprinkle with cheese if desired.

Bake at 350 degrees for 20 minutes, brown top in the broiler for two minutes of desired.