Bertha's Shepherd's Pie

This is my mother-in-law's very simple version of Shepard's pie. My step kids and husband love this stuff! Makes great leftovers too.

• Ready In: 40 mins
• Serves: 10-12

Ingredients

• 1 -1 1⁄2 lb ground beef
• 2 (12 ounce) cans  vegetable soup with beef stock
• 1 (15 ounce) can whole kernel corn (drained)
• 1 (15 ounce) can  mixed vegetables (drained) (optional)
• 1 (15 ounce) can  diced stewed tomatoes (drained, or use small can tomato sauce, which is my preference)
•  instant mashed potatoes (to taste)
•  shredded cheddar cheese (to taste) or  colby cheese (to taste)

Directions

1. Brown beef- crumbly- drain.
2. Mix beef, soup, corn, vegetables and tomatoes in a 9x13" pan.
3. Make at least 2 cups of mashed potatoes (I recommend using at least twice that, but I like a nice thick coating), use the directions on the box.
4. Spread the potatoes over the beef/veggie mix in the 9x13 pan.
5. Coat the top with the shredded cheese (I use an 8oz bag of shredded cheese, but I like it nice-n-cheesy).
6. Bake at 350 for 25 minutes (or until cheese is hot and bubbly).