Easy Shepherd's Pie

We have a great friend who works for a food vendor, we'll call him Sir Duke. He does food shows and is always nice enough to share leftover goodies with us--folks, my freezer stays pretty well stocked thanks to him.

One of the products that is a common freebie are those Tyson fully cooked refrigerated entrees. They come in tons of varieties like Chicken Medallions, Meatloaf, Pot Roast, and Beef Tips. I wanted to use some up, so this recipe was perfect!

Easy Shepherd's Pie

1 17-ounce package refrigerated cooked beef tips with gravy

2 cups mixed vegetables (use canned or frozen--I used canned because we don't really like super firm veggies)

1 10-3/4-ounce can condensed tomato soup

1 tablespoon Worcestershire sauce

1 teaspoon dried minced onion

1/2 teaspoon dried thyme, crushed

1/8 teaspoon black pepper

1 20-ounce package refrigerated mashed potatoes

1/2 cup shredded cheddar cheese

Preheat oven to 375 degree F. Lightly grease a 2-quart rectangular baking dish. In a large saucepan combine beef tips with gravy, mixed vegetables, tomato bisque soup, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.

Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into 6 mounds on top of meat mixture.

Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 4 servings.