Shepherd's Pie

1lb. ground beef
1 med. onion, chopped
1 (10oz) can cream of mushroom soup
2 TB. ketchup
1/8 tsp salt and pepper, each
1 c. frozen peas and carrots

1 C. milk
2 TB. butter
1 1/3 c. instant mashed potatoes or make them from scratch (*see below)

1/2 to 1 c. cheddar cheese

PREHEAT OVEN to 400*
1.  Cook beef and onion, drain.
2. Stir soup, ketchup, black pepper/salt, peas and carrots into skillet. Spoon mixture into a 9 inch pie plate (or small square pyrex)
3. Heat milk and butter in 2 qt. saucepan.  Remove from heat and slowly stir in instant potatoes.  (omit if you made your own potatoes)
4.  Spoon potatoes over beef mixture.
5. Sprinkle cheese on top
6.  Bake at 400* for 15 minutes or until ptoatoes are lightly browned.   


*Homemade potatoes:
Peel 4-5 medium potatoes (they fit into a 9 inch pie tin)
Cut the potatoes in to cubes
Bring a pot of water to a boil on the stove.  Put potatoes in and cook until they are fork tender.  Drain.  Add milk, s&p and mix until fluffy.