Shepherd’s Pork Pie

Preheat oven to 350ºF.

In a Dutch oven, cook the ground pork until all traces of pink are gone. Drain any excess fat with a spoon. Stir in the soup , Worcestershire sauce and sour cream. When ingredients are thoroughly blended, add in vegetables and heat for about 5 minutes.

Pour mixture into a sprayed/greased medium casserole dish. Gently dollop tablespoons of the mashed potatoes all over the top of the casserole. With the back of a spoon, spread to cover.

Sprinkle with French fried onions and bake for 30-35 minutes. A slightly different twist on a stand-by recipe.

Notes:
Ground pork is typically cheaper than ground round.
I find that instant mashed potatoes give the fluffiest topping.