Shepherd’s Pie

Preheat oven to 350*

Roll out refrigerator pie crust and press into glass pie pan. OR, use the deep dish freezer crust. OR, prepare your own

Par (partially) bake the pie crust until it isn’t shiny anymore, approx 8 minutes. This prevents it from getting too mushy later on.

Boil the potatoes. Also, heat through the veggies by steaming.

Brown the meat and onion in a skillet. Add the seasoning and flour. Allow the flour to cook through. Layer in the pie crust.

Taste the veggies and season them if necessary with salt or seasoned salt. Butter would also be nice. Layer on top of meat.

Make mashed potatoes and add the butter, milk, and sour cream. Season to taste. Layer on top of veggies.

Top it off with the shredded cheese.

At this point, it can be baked, refrigerated overnight, or put in the freezer for future use. I usually make about 6 of these and freeze them.

Bake uncovered for 30 minutes if still hot, 1 hour if cold, or 1.5 hours from frozen. If you like brown cheese, turn on your broiler for the last couple minutes.