My Version of Shepherds Pie

This morning I made my version of Shepherds Pie for supper tonight. I don't follow a recipe and just make it whichever way I feel like each time. One of the good things about Shepherds Pie is that you can make it ahead of time and just pop it in the oven an hour or so before supper.
I used ground turkey today but previous times I have used leftover roasted chicken, or cooked chicken breast, cut up, or leftover roasted turkey, or ground beef. I browned the ground turkey in a frying pan and added diced onion and a clove of garlic diced, and salt and pepper to taste. You can add whatever spices you prefer. After it was browned I drained the meat and put it into a roasting pan and added a can of cream of mushroom soup and a bit of water, you can make it as dry or as wet a mixture as you like. I then mixed this all together.
I used a mixture of frozen peas and carrots which I precooked and added a can of corn, drained and spread it evenly over top of the meat mixture. You can use whichever combination of vegetables you have on hand.
I boiled 8 peeled potatoes and then mashed them, adding margarine, milk and cheese whiz to them. Today I added the cheese whiz but sometimes I put in a can of cream of mushroom soup, you could also add cream cheese or shredded cheese, or just plain mashed potatoes. I spread this over the top of the vegetable layer.
I then dotted the top with margarine and sprinkled paprika all over. Other times I have sprinkled shredded cheese over the top of the casserole.
About an hour before supper I will put the casserole in the oven and heat it with the lid off for an hour at 350 degrees.
Add a tossed salad and you are done ... Supper is served!