Shepherd's Pie - Second Harvest

Ingredients

• 2 large baking potatoes, peeled and diced
• 1/2 cup cheddar cheese, shredded
• 1/2 cup non-fat or 1% milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 pound lean ground beef
• 1 tsp onion powder
• 4 cups frozen mixed vegetables
• 1 tsp or 1 cube beef bullion
• 3 tbsp flour
• 1 cup water
• Put diced potatoes in saucepan; add enough water to barely cover. Bring to boil. Reduce heat and simmer, covered, until soft (about 15 minutes).
• Drain potatoes and mash. Stir in milk, cheese, salt and pepper; set mixture aside.
• Preheat oven to 375 degrees.
• Brown meat in a large skillet. Add onion powder. Stir in flour, and cook for 1 minute, stirring constantly.
• Add vegetables, bouillon and water. Cook 5 minutes until bubbly.
• Spoon vegetable mixture into 8 inch square baking dish. Spread potato mixture over vegetable/meat mixture.
• Bake 25 minutes, until hot and bubbly.