An American spin on some English classics (My husband loves these)

Shephard’s Pie

1 lb. lean ground beef

½ large red onion, chopped

1 green bell pepper, chopped

Salt

Pepper

1 small package of frozen mixed vegetables

1 can condensed tomato soup

1 pkg instant potatoes

Shredded cheese

Cook ground beef in large skillet or wok until slightly brown, add onion and green pepper. Prepare frozen vegetables as directed on package. Add vegetables to beef mixture. Stir and cook for a few minutes. Then add whole can of condensed tomato soup and mix. Salt and pepper to taste. Pour in small to medium sized casserole dish (I use an 8x8). Prepare potatoes as directed on package. Spread potatoes over beef and vegetable mixture. Cover entire top of prepared dish with shredded cheese. Bake at 350 degrees F for about 15 to 20 minutes. Serve warm. Goes great with Yorkshire Pudding!

Yorkshire Pudding

1 cup milk

3 eggs

1 cup flour

Whisk milk and eggs together in a large glass measuring bowl. Add in flour. Mix thoroughly until there are no lumps. Pour into heavily greased (I prefer the butter flavored cooking spray) muffin pan or mini-muffin pan (They go fast at my house so I use the mini-muffin pan). Bake at 350 degrees F for 5 minutes and then at 325 degrees for 20 to 25 minutes. Serve warm preferably with a meat dish.