Sheppard's Pie

1lb ground beef
1 can of nibblet corn or cream corn(your preference)
1 can of tomato soup (heinz is best)
6 medium potatoes or one pouch of instant mash potato (I prefer to make my own)

Brown ground beef and season with salt and pepper and a little garlic powder and onion powder. When completely cooked add tomato soup. Mix together and put into a 9 inch square pyrex dish

drain corn (if nibblet) and spread over top of meat mixture.

Boil potatoes in salted water and mash with butter or margarine and milk. Whip to creamy consistency. Spread over top of corn. Bake for 30 minutes until peaks of potatoes brown slightly.

Serves 4