Shepherd's Pie

This is a "Semi-Homemade" recipe that's bound to please.  Meaty, hearty and perfect as a prepare in advance meal.

1 lb. ground beef (or turkey)
1 cup onion, minced
1/2 cup celery, minced
1/2 cup carrots, minced
1/2 cup red wine
1 tsp. garlic powder
1 tbsp. Italian seasoning
2 cups frozen mixed vegetables
1 tsp. beef base
2 cups cold water with 4 tbsp. brown gravy powder mixed in

4 cups prepared instant mashed potatoes (optional: add cheddar cheese to potatoes)

Saute ground beef and vegetables until beef is brown.  Drain grease.
Add red wine and seasoning.  Simmer 5 minutes.
add frozen mixed vegetables and beef base.  Simmer 5 minutes
Add gravy mix and bring to boil.  Simmer until gravy is thick.

Place in casserole dish and cover with mashed potatoes.
If for future use, refrigerate.
Bake at 350 degrees for 30 minutes or until potatoes start to brown.

I use instant potatoes because they are so smooth and easier to spread on the pie.
Thank you, Sandra Lee, for letting me know it's okay to make things easier as long as they still taste great!