Recipe Time - Shepherd's Pie

Since Chris and I will be starting South Beach next week and our schedule this week is beyond crazy I'm forgoing a menu plan. We will be winging it and trying to eat through all the food in the house that's not 'South Beach Friendly'. This recipe is most certainly not diet friendly but Madelynn LOVED it - three helpings and then all the leftovers another night!

Shepherd's Pie - serves 4 with leftovers unless you're having Madelynn over!
*all measurements are estimations as I don't measure anything

2 lbs potatoes, peeled and cubed
1 stick butter
1/2 cup milk or half and half
Salt and Pepper to taste

Boil potatoes until soft. Drain, add butter and milk. Mash with masher or fork. Add salt and pepper to taste. Set aside.

1 pound ground venison (can use beef, turkey or chicken)
5 cups frozen mixed vegetables
Olive oil - about 1/8 cup (less if you are using beef)
1/8 - 1/4 cup flour
1-2 cups beef broth
Salt, pepper, no salt seasoning, garlic powder, onion powder

Brown venison in oil. (if using beef omit oil and don't drain) Add frozen vegetables and cook until warmed through. Add flour and seasonings. Stir to combine. Add broth and stir until desired thickness.

Pour into greased 9x13 pan (a deep baker would be preferable) top with mashed potatoes. Bake at 350 for 25-30 minutes.

Serve immediately although leftovers are better! This can be made ahead of time and either refrigerated or frozen before baking. If you do make ahead it will take about 1 hour to bake.

Let me know how it turns out!