Now I've always called this Shepherds Pie, that's what my mom always called it but I've recently found out that since it has ground beef in it, it's actually called Cottage Pie. Someday I'll try it with lamb because that sounds yummy!
So here's what you need to do, and I don't really measure anything, so I'm sorry.
Melt some butter in a skillet, add some chopped garlic & mushrooms, cook until it all smells delicious (but don't burn the garlic!!).
Meanwhile, boil some water, peel & cut up your potatoes and add to boiling water.
Add some steamed green beans (I chopped them into 2 inch long pieces).
Cook a few minutes more, then remove from the pan.
Add the ground beef and cook until no longer pink, add the green beans, mushrooms and garlic and mix well.
Add (about half a cup or so) of mushroom gravy, or beef gravy. Henry's market has dairy free gravy.
By now your potatoes should be done. I add about half a cup of Smart Balance LIGHT (the Original has dairy) and a splash of Plain Coconut Milk. Mash those taters up! Add salt & pepper.
Pour the meat mixture into a glass pan, and then top with the mashed potatoes.
Bake in the oven at 350 for 35 minutes....And....deliciousness!
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