Shepherd's Pie - Autumn

2¼ lbs lean ground beef

6 cups prepared instant creamed potatoes, or homemade if desired

8 oz. block of sharp cheddar cheese, grated

½ medium onion, diced

½ large bell pepper, diced

2 teaspoons diced garlic (from the jar) or 4-5 med/lrg cloves, minced

salt & pepper to taste

Prepare the instant potatoes (or homemade if you have the time) and set aside.  Be sure to salt, pepper, and butter the potatoes.  

Season the meat with salt and pepper also. Cook the ground chuck with the peppers, garlic and onions in a skillet.  Drain the excess grease off of the meat.  Place the meat in the bottom of a 9x13 Pyrex dish.  Layer the creamed potatoes on top of the meat.  Sprinkle the grated cheese all over the potatoes.  Place in the oven at 350 degrees for about 25 minutes or until the entire dish is good and hot.

Notes:  I usually prepare this dish with extra lean ground beef, 1% milk and margarine in the potatoes, and 2% cheese to reduce the fat content of this dish.  It is still really good! You’d never know I used the reduced fat options.