Shepherd's Pie

Here is a recipe that I can't believe I haven't posted before. I have some recipes that are in regular rotation because they are ideal "construction worker" food. When the weather turns cold, I gotta feed my man with hearty dishes that fill him up at the end of a cold workday, and re-heat well enough to keep him going at lunch the next day. This is one of those dishes. It is a non-traditional take on the classic Shepherd's Pie, adapted from a Paula Deen recipe, made to fit the tastes of my picky eater husband.

Shepherd's Pie
1 container Country Crock (or other brand, like Bob Evans) prepared mashed potatoes
1 pound ground beef
1 can cut green beans
1 cup frozen corn (or 1 small can) or any other combination of vegetables you like
1 14 ounce can tomato sauce
2 cups Bisquick or other biscuit mix
1 1/2 cups milk
4 TB butter, melted

Brown beef in a large skillet (sometimes I also add some diced onion here). Drain, and mix in the tomato sauce, vegetables and salt and pepper.

Prepare the mashed potatoes according to the package and spread in the bottom of a deep casserole dish. Layer the meat mixture on top of the potatoes. Mix the Bisquick with the milk and pour over the top of the meat.Drizzle the melted butter over the biscuit layer and bake at 350 until the biscuit layer is golden and cooked through.Allow to cool slightly before serving (or the mashed potatoes will just ooze all over the place).Here it is, deconstructed. When I serve it, I like to take the biscuit crust off first, then dish out the meat filling, and finally the potatoes from the bottom so I have some of each on my plate. Plus, it just looks better that way, and you know that's what its all about, after all!