Skillet Shepherd Pie

Yet another great recipe from a Taste of Home magazine that I just picked up this weekend. I didn't have this planned and had to run out to get the taco mix (thankfully there is a little store just seconds from my house in the middle of no where), but it was well worth it! It may not sound like much, but it is very filling!

 As you can see I didn't keep it in the skillet as the recipe calls for, because I don't believe any of mine are oven safe and I wasn't about to test them out. I just tossed it in a oven safe dish and it came out perfectly fine.  I didn't have leftover mashed potatoes, I just made some before I made everything else. One time I made this and had too much meat and not enough potatoes, this time it was the other way around. None the less it was good either way! For sure a winner.

What' you're gonna need...

• 1 1/2 lbs ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced 
• 1/2 cup water
• 1 envelope taco seasoning
• 2 cups (8 oz) shredded cheddar cheese, divided
• 3 cups leftover or refrigerated mashed potatoes, warmed

In a large ovenproof skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in water and taco seaoning, heat through. Stir in 1 cup cheese.

Combine potatoes and remaining cheese; spread over beef. Broil 4-6 inches from the heat for 5-6 minutes or until golden brown.