Shepherd's Pie

4-5 potatoes
1/2 cup milk
6-8 Tbsp. butter or margarine
3 Tbsp. salt
3 tsp. pepper
1 lb. hamburger or ground turkey
1 onion
2 small cans tomato soup
2-4 cups of favorite vegetable (i.e. zucchini, broccoli, or frozen peas)
¼ cup shredded cheddar cheese

1.) Potatoes: Wash and Quarter. Boil enough to feed group (one large potato per person). Simmer on stove top in enough water to cover potatoes and boil until tender. Strain, but save potato strained water and put aside. Add margarine, salt, and pepper. Mash. While mashing, slowly add potato water and/or milk until potatoes are light, fluffy, and moist. Do not add water and milk until potatoes are mostly mashed or you will have lumps.

2.) Hamburger: Place in skillet, and add desired amount of onion. Fry until nicely browned. Pat with a paper towel (to remove any grease). Add tomato soup.

3.) Vegetables: Bring 1-2 inches of water to boil (add salt and cover to hasten boiling). Add vegetable. Add desired butter. Turn down to low, cover and simmer for about 7-8 minutes. Let vegetables remain slightly crispy. Remove from heat and uncover.

4.) Assembly: Layer hamburger mixture on bottom of skillet, then vegetables, then potatoes, and lastly, desired amount of shredded cheddar cheese. May warm dish on stove over low heat or in warm oven to melt cheese. Serves 5-7.