Shepherd's Pie

Directions

1. 1
   Saute ground beef with diced onions and sliced mushrooms.
2. 2
   Do not drain meat, onions or mushrooms.
3. 3
   Add the garlic powder to the undiluted cream of mushroom soup and stir well.
4. 4
   Add soup mixture to the meat, mushrooms, and onions in pan, and add the chopped red peppers, stirring until thoroughly mixed--juices will hold it together.
5. 5
   Preheat oven to 375 degrees Fahrenheit.
6. 6
   Into individual crocks or bowls, spread the frozen green beans on bottom of each crock (green peas may be substituted).
7. 7
   Fill crocks with meat mixture.
8. 8
   Top each crock with 1 cup of mashed potatoes, in a big dollop or piped through a pastry bag to make them more elegant.
9. 9
   Bake until potatoes are crisp and slightly browned, about 20 to 25 minutes.
10. 10
    Note: The shepherd's pies may be stored, unbaked and covered, for up to 3 days, in the refrigerator.