In a three quart kettle filled with peeled potatoes cut in pieces cook on top of the stove until well done. Once the potatoes are done drain and add one half stick of butter, one tablespoon salt, then mash the potatoes and add one half cup of evaporated milk and blend in the potatoes.


While the potatoes are cooking in a large kettle heat up one sixteen ounce can of green beans, sixteen ounce can of peas, sixteen ounce can of carrots, and a sixteen ounce can of corn. Simmer on top of the stove making sure they don't get dry and if water is still there once the potatoes are ready, drain the water from the vegetables. Mix well in a very large bowl with mashed potatoes.


On top of the stove fry in a skillet two pound of ninety six percent fat free ground beef until well done. Once the ground beef is well done mix well with the potatoes and vegetables.


The Shepherd Pie is ready to eat and doesn't dry out from being baked in the oven by preparing everything on top of the stove. Serves six to eight people. Keep any leftovers in a container in the refrigerator.