Carolyn's Easy Shepherd's Pie

I usually like my Shepherd's Pie made with peas, but this one is super tasty (and easy). I couldn't stop with one helping.  I love to double this and make a second "pie" to freeze.
-1 pound of ground beef or turkey
-1 packet of meat loaf seasoning (I used McCormick's)
-1 small onion, chopped
-1 clove of garlic, chopped
-1/2 teaspoon salt
-1 can of diced tomatoes
-1 can cream of mushroom soup
-2 cans of green beans, well-drained
-2 pounds of potatoes, peeled and cubed
-2 tablespoons butter or margarine
-2 tablespoons cream cheese or 1/3 cup sour cream (I used sour cream - isn't everything better with sour cream?)
-2/3 cup warmed milk (more or less as needed)
-Chopped chives (optional)
-2 cups shredded cheese (I used co-jack)

Brown the ground beef in a large skillet and drain fat. Add in meat loaf seasoning, onion, garlic and salt. Simmer for 15 minutes. Stir in tomatoes and soup. Simmer 15 minutes longer. Pour this mixture into a greased 9X13 inch baking dish. Cover the meat mixture with the drained green beans.

Meanwhile, boil potatoes until fork tender (usually about 10 minutes). Drain well. While hot, mix (I use an electric mixer or an old fashioned potato smasher depending on my mood!) the potatoes with the butter, cream cheese or sour cream, chopped chives, and salt and pepper to taste. Add about 2/3 cup of warm milk (more or less as needed) and mix until you get a spreadable consistency. Spread the mashed potatoes over the green bean layer. Dish may be covered and refrigerated overnight at this point if wanted.

Bake, uncovered, at 350 degrees for about 30 minutes (longer if it has been refrigerated) until heated through. Remove from oven and cover with 2 cups of shredded cheese. Return to oven just until cheese is melted (5 minutes) and serve hot. 

From the kitchen of Carolyn Hill.