Shepherd's Pie

For dinner last night I made Shepherd's Pie, or at least what I'm calling Shepherd's Pie.  This was my first time making it and as our internet was not working, I had to wing.  I had looked at a couple of different recipes in the past and I knew that quite often it had beef and vegetables in it with mashed potatoes on top.  So, I took that and ran with it.  It also turned out to be a great way to use up some of my leftovers, which is always a plus.  And, best of all, my husband and kids thought it was fantastic.

Emily's Version of Shepherd's Pie
approx. 2 lbs of ground beef (we processed our own beef and so our packages are roughly 1 lb and I used 2 of them)
2-4 carrots, chopped and cooked
1/4 onion, chopped and cooked (both my carrots and onion were from a roast I had made earlier in the week in the crock pot--this made it so easy)
1/2 small bag of frozen peas
can of corn
approx. 3-4 cups of beef gravy (again, this was from earlier in the week; I had made a nice gravy from the stock of the roast to be eaten with said roast)
mashed potatoes--I probably had about 3 cups or so; again, leftovers:)
2-3 cups of shredded cheese (I used a fiesta mix)
Salt and pepper to taste

Brown the ground beef.  Mix ground beef, vegetables, salt and pepper, and gravy in large bowl.  Add about 2 cups of shredded cheese.  Scoop into a casserole dish.  (I think mine was at least 2 qts).  Top with mashed potatoes.  Sprinkle with rest of shredded cheese and a dash of pepper.  Bake covered at 350 F for 30 minutes.  Enjoy!