There were a lot of things to choose from to do for this English food post. I don't remember Shepherd's pie being in any of the Harry Potter books, and I know that my version is not really English...it's totally American...but it's still good!!!
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 1/3 cups instant mashed potato flakes or buds (Warning: Just follow the directions on the back of the package(s) for the potatoes, this milk and butter didn't end up being enough!)
Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.
And now for the pictures!
Browning beef and onions
ingredient family picture
Peas and Carrots!
I "eye-balled" this Tablespoon of ketchup...I dont think it's super accurate but it didn't ruin anything!
The lying butter and milk
Finished product! Usually the potatoes would be evenly spread...
AND NOW A TEASER FOR FRIDAY'S BUTTERBEER POST:
Can you handle all this butterbeer?! How mysterious...