Shepherds Pie

1 pound Ground beef (Turkey)

1 onion chopped

1 can Cream of mushroom soup

1/2 cup milk (1/4 Cup for meat mixture, 1/4 Cup for mashed potatoes)

2 eggs boiled and sliced

2 sprigs fresh thyme (or 1/2 teaspoon dried)

3/4 cup frozen corn

4 to 5 potatoes mashed

2 tablespoons butter melted

salt & pepper to taste

Brown the Beef or turkey in a skillet with the chopped onion. When browned add the cream of mushroom soup and thyme with 1/4 cup of the milk, salt and pepper to taste. Grease a 1-1/2 quart casserole dish with cooking spray or vegetable oil and put the meat mixture in the dish. Top with sliced eggs and corn. Spread the mashed potatoes over the top.  (At this point the Pie can be refrigerated up to 2 days before cooking)

Pour melted butter over the potatoes and put in a 350 degree oven covered for the first 30 minutes to warm the center without burning the potato crust. Remove the lid or foil for another 20-to-30 minutes (until the potatoes are golden brown)

Enjoy