Shepherd's Pie

I originally got the idea for this from a Rachael Ray recipe - it quickly became a family favorite!

4 med potatoes, chopped (I prefer to use red potatoes)
1/2 lb ground beef
1/2 onion, chopped
1/2 C frozen green beans
1/2 C baby carrots, coarsely chopped
1/2 C frozen peas
1 (10.5 oz) can cream of mushroom soup
2 Tb Worcestershire sauce
1/2 C milk
1/4 C sour cream
1/4 C butter or margarine
Salt & pepper (to taste)
1/2-1 C shredded cheddar cheese (depends on how much you like cheese)

Preheat oven to 350. Boil 4-6 cups water in med-lg pot. Add 2 tsp salt to water. Chop potatoes and add to boiling water - boil until soft and remove from burner. Mash together with sour cream and butter - set aside. Cook ground beef and chopped onion in a frying pan (salt and pepper to taste). Mix together mushroom soup, Worcestershire sauce, and milk in a small bowl and add to ground beef/onion mixture. Put remaining vegetables (peas, green beans, carrots) in a microwave safe container and microwave covered for 4-5 minutes. Take glass baking dish (med-lg) and spread the mashed potatoes on the bottom. Next, layer the vegetables. Top with the ground beef mixture, and finally, top with the shredded cheese. Bake for 15-20 minutes until the cheese is bubbly. Enjoy!

Left-overs from this one-dish meal are awesome!