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Shepherd's Pie VI

Reviewed: Apr. 5, 2013
My husband and company devoured this dish. Two helpings each. I did change it a little, though. I accidentally overcooked the potatoes while caring for my toddler so I added sour cream, half and half, and white velveeta to the mixture to stiffen it up, yet keep it creamy. I topped the potatoes with a little Italian seasoning and some garlic powder. I completely omitted the carrots. I added a can of canned mushrooms and 3/4 lb bag of frozen corn to the meat mixture. I also used another reviewer's advice and used 1/4c worcestire and crushed garlic while cooking the meat mixture. Also, I baked it a little longer than 20 minutes. I waited for the top to golden brown nicely. It was a fantastic hit!
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