Shepherd's Pie

1 lb. lean ground beef
1 onion, chopped
1 package fresh, sliced mushrooms
10 oz. can cream of mushroom soup
3 cups mashed potatoes
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees. In large heavy skillet cook ground beef, onion & mushrooms until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain if necessary. Stir in soup (don't add water) and cook until hot, about 4 minutes. Place in 9 inch deep dish pie plate. Spoon mashed potatoes over hot meat mixture. Bake at 375 degrees for 35 minutes, remove from oven and sprinkle with the cheese, put back in oven for 10 more minutes until top is golden brown. 6 servings

~ Val "The original recipe called for 2 cups of frozen mixed vegetables instead of the mushrooms but Jim would rather have the mushrooms so that's how I make it. This is one of Jim's favorites; I should make it more often. Oh, and when I'm in a hurry I make him what I call 'Upside Down Shepherd's Pie' I make everything the same, but I don't bake it in the oven. After adding the soup, simmer for 10 minutes on top of stove. Put the mashed potatoes on a plate, then put the meat mixture over the potatoes and sprinkle with the cheese. I pop it in the microwave for a minute to melt the cheese."