1 lb. ground turkey or round steak
1 sm. onion
1 clove garlic, minced, or
1/2 tsp. garlic powder
1 sm. can Leseuer Peas or
1 c. corn niblets
1 can Campbell's tomato soup
3 med. potatoes
2 tbsp. butter
1/4 to 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
Parmesan cheese

Preheat oven to 375 degrees. Cut and boil potatoes until tender. While potatoes are boiling, brown onions and garlic in a frying pan (non-stick, if possible). When onions are tender and brown, remove and put aside. Brown meat in pan. Add onions and garlic. Pour tomato soup in meat mixture and stir.

Reduce heat and simmer, covered, on lowest heat for a few minutes (until potatoes are ready). Mash potatoes with butter and milk until creamy. Grease small casserole dish (1 or 1 1/2-quart). Pour meat mixture in bottom. Drain peas (or corn) and sprinkle over meat mixture. Dab mashed potatoes on top and spread around, leaving a small margin around edges. Sprinkle Parmesan cheese on top and bake in 375 degree oven until sides bubble up and top is brown (approximately 30 minutes).