Quick Shepherd's Pie

This is a quick week-night supper that makes enough for leftovers! I had a handful of several fresh veggies that I needed to use so I put them in and it turned out wonderful, but you can substitute if these don't suit your family.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs ground beef
• 1⁄2 red onion, chopped fine
• 1  stalk celery, chopped fine
• 1⁄2  sweet red pepper, chopped
• 1  zucchini, peeled and sliced into thin rounds
• 5  mushrooms, sliced
• 3  tablespoons parsley, chopped & divided
• 2  tablespoons Worcestershire sauce
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon marjoram
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1⁄4 cup milk
• 12  ounces frozen corn
• 1  cup cheddar cheese, grated
• 3  cups mashed potatoes

Directions

1. Preheat oven to 400-degrees.
2. In a large skillet brown the ground beef with the celery, onions & peppers.
3. Drain and add mushrooms, zucchini, 2 TBSP parsley and cook over medium heat a few minutes while adding the Wochestershire Sauce, garlic, basil, thyme, majoram, soup & milk.
4. Stir together well and spoon into a 9 x 13 baking dish that has been sprayed with non-stick coating. Spread out evenly, top with frozen corn, cheddar cheese and then spread mashed potatoes over the top and sprinkle on the remaining parsley.
5. Bake for 35-minutes. Remove from oven and let stand 5-minutes before serving.
6. Refrigerate leftovers.