Do you have those recipes that you have never measured a thing but just know how to make?  You can grab a handful of this, a pinch or so of that and you know that it will come out great each time.  This is one of those recipes.  I've never measured a thing before, normally it comes about because of leftovers. This really is the easiest way to use up leftover ground beef and mashed potatoes.  I call these "shepherds pie" since that is the closest thing that it represents.  I don't add gravy to mine but you can if you like.  During the meat cooking process you could add some beef broth, tomato paste, some cornstarch and voila, gravy. You can cheat by adding one of those gravy packets but be careful if you are gluten free as most of those have flour in them.  
Now these are not big they are ramekin size but you could also just make this in a pie tin if you so choose. You would also use a full pound of hamburger meat that would still serve just 6 if you make it in the pie tin.  I serve these with a nice full salad and fruit since there are vegetables already in the pie.  
You could also make this as a vegetarian dish by omitting the meat and upping the vegi's.  Include the peas and corn but also add broccoli, cauliflower and mushrooms or any other vegetable you choose. 
Serves 6


Recipe:

1/2 to 1 lb Ground Beef Meat
1 TBSP minced Garlic
3 Green Onions, diced
1 cup Corn, cooked
1 cup Peas, cooked
1/2 Bell Pepper, diced
1 TBSP chopped Fresh Basil
3/4 cup Shredded Cheddar Cheese
1/2 cup Shredded Parmesan Cheese

Optional* Gravy:  3/4 cup beef broth, 2 TBSP cornstarch, 2 TBSP tomato paste, 1 tsp butter (add all to meat after browning)

2 cups prepared Mashed Potatoes
Salt and Pepper to taste

Prepare the Ramekins or large muffin (or pie tin) pan by greasing generously with olive oil or vegetable oil.

Preheat Oven to 375 degree F (190 C , 5 Gas mark)

Cook ground beef with garlic until browned.  Season with Salt and pepper
If making gravy, add 3/4 cup beef broth , 2 TBSP tomato paste, (using some of the beef broth make a thin paste with 2 TBSP cornstarch) cornstarch, 1 tsp butter. Let simmer until the broth has thickened.  
You can either add the peas and corn to the mixture (to heat them if frozen), or heat them in the microwave and layer them.  I do it either way but it is faster to add to the meat when assembling.

Prepare Mashed potatoes (go ahead, use the instant if you like)

To the prepared dish, add some mashed potatoes and make a Pie crust shape.  Don't make the bottom too thin.
Sprinkle in some parmesan cheese.  Spoon in meat mixture (if layering I add cheese, meat, vegi's, cheddar cheese), spoon in green onions, bell pepper, and basil then add cheddar cheese to the top.
Spoon more mashed potatoes on top and form a top crust.  
Add more Pamesan and Cheddar cheese to the top and salt and pepper.
Bake for 45 minutes or until golden brown on top.
Let set for 5 minutes
Serve

You can also make gravy and pour some on top if you did not add it to the meat.


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Nutritional information obtained using CalorieCount.com. Based on recipe with 1/2 lb ground beef and no gravy.