Shepards Pie

This is a staple in our house for those cold days. I will post the quick version and the regular version. :)

Quick Version

1 lb Ground Beef
1 Can Family Size Vegetable Soup (or 2 small cans, I use Campbell's Vegetarian Vegetable Soup)
5-6 Potatoes (regular potatoes, if using Costco size potatoes. half the amount)
Butter
Milk
Salt & Pepper to taste
Paprika

Peel and cut potatoes like you would when making mashed potatoes. While the potatoes are cooking, brown the beef and season. Add the soup to the beef and stir together. Set this mixture aside. When potatoes are done (fork tender) strain and make mashed potatoes. I use butter, milk and pepper in mine. Mash to a consistency that you like. Pour meat sauce in the bottom of a 9x13 casserole dish, spread mashed potatoes on top of the the meat mixture. Put a few dabs of butter on top of potatoes and sprinkle with paprika. Cook in oven at 350 for 20 min.
Serve with Biscuits and your bellies are full and warm.

Regular Version
Worcestershire Sauce
Butter
Flour
2C Beef Broth
Frozen Vegetables
Red Onion

The only thing that is different is the sauce. Instead of using canned soup you are making it from scratch. Add chopped red onion to the pan and cook until tender then add beef to cook.
In a sauce pan add 2Tbl butter to pan and melt, then add 2 Tbl flour and mix well and cook for about a min. Whisk in beef broth until smooth. Let simmer and thicken to desired thickness. Add
Worcestershire Sauce. (Sorry I don't measure this out, I just add until it gets to the taste I like. It is very strong so you don't need a lot, maybe 1-2Tbl). Take off the heat and add frozen vegetable mixture that you like. Add as much as you want. :) Add the sauce mixture to the meat and stir together. Then put together like the quick version.