Shepherd’s Pie

Yet again, this is one of my “I’m in a hurry” dinners. I really like soup this time of year and its almost homemade even if you are opening a couple of cans.

Shepherd’s Pie

1 pound hamburger, browned and drained
1 –  10.5 ounce can Vegetable Beef soup
1 can Sweet Corn
4 servings instant potatoes (following directions)
1 cup cheese.
Stir together in sauce pan until heated through. Pour into large casserole dish. Spread potatoes out to cover soup. Bake in 350 degree oven for 20 minutes. Top with cheese and bake until cheese has melted, about 5 minutes. 
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