Yes, I know, this doesn’t have lamb which a shepherd would have used in his pie. This recipe, in fact, is for people looking for comfort food, and by people I mean my daughter. Found on Facebook:

Shepherd’s Pie

Courtesy Melanie Atwood Brackey, SCV Foodies.

1 lb. ground beef (or ground turkey, left over rotisserie chicken, ground pork, really any meat you like).

1 cup diced onion.

Brown those together, drain any fat.

Sometimes I add a clove or so of minced garlic to this mixture, and always S & P.

In a large bowl combine 1 can cream of chicken soup with 2-3 cups mixed veggies of your choice. (I always use frozen mixed veggies, combo of corn, peas, carrots and green beans.)

Mix in the meat/onion mixture. If I didn’t add fresh garlic to the meat mixture, I add @1-2 tsp of garlic powder and combine all together.

Next I take a package of refrigerated fresh mashed potatoes from the deli section at the grocery store. Heat for @1/2 the total time on package directions. I mix in 1/2 cup shredded cheddar cheese until blended together.

Place the meat/soup/veggie mixture in the bottom of semi large casserole dish. Depends how thick you want the bottom layer. Mine was similar in size to a 9×13.

Spread the mashed potatoes over the top.

Top the potatoes with another 1/2 cup cheddar cheese. (Or a cheese blend works well, too).

Bake at 375 for @20-25 minutes.