Easy Shepherd's Pie

1 lb. ground beef
2 cups hot mashed potatoes
4 oz. Cream Cheese, cubed
1 cup Shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Preheat oven to 375 degrees. Brown meat in large skillet. Drain.

Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

Stir vegetables and gravy into meat.

Spoon into 9-inch square baking dish.

Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks, the better.

Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.

Makes 6 servings.

Shortcut: Use instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.

Mom's Spaghetti Sauce

Seriously the best sauce you'll ever have!!!

2 lbs. ground beef
2 medium onions, chopped
2 cloves garlic, peeled
1 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
2 (6 oz.) cans tomato paste
1 1/2 cups water
2 (15 oz) cans spanish style tomato sauce
2 bay leaves
2 Tbsp. sugar
8 cups cooked spaghetti
1/2 cup grated parmesan or romano cheese

Crumble ground beef into 8 qt. saucepan. Add onion, garlic, oregano, salt and pepper. Heat to brown meat. Add tomato paste, water, bay leaf and sauce. Bring to a boil. Simmer uncovered over low heat for 45 minutes. Remove bay leaves and garlic. Add sugar and simmer 15 minutes more. Place hot spaghetti on platter, cover with meat sauce and sprinkle with cheese. Serves 6.