Shepherd’s Pie has been a staple in my meal planning for, oh say, about 39.6 years. Potatoes, ground beef and corn with probably slightly a lot of unhealthy amounts of butter=yumma.
Thursday night we were all hungry and needing a good comfort food type of meal. Veggie Stirfry-the planned on meal-wasn’t going to cut it, so Shepherd’s pie it was.
This meal requires a lot of butter. Real buttery goodness.
2 potatoes per person -or more….have at it.
2 lbs of ground beef
4 cups corn
1 medium sized onion
salt and pepper
Step 1. Melt 1 tbsp of butter in a frying pan.
Step 2. Take a beautiful onion from the fridge and chop it up.
Step 3. Saute onions in melted butter until soft and golden brown.
Step 4. Add 2 lbs. ground beef and cook until no longer pink.
Step 5. Pick your potatoes…and cube them.
Step 6. Boil, boil, boil. Drain.
Step 7. The key to fluffy mashed potatoes is to use a mixer. Add butter, milk, salt and pepper (white or black) and mix until fluffy white mountainous pillows of goodness abound.
Step 8. This was our last bag of corn from this past summer’s harvest. It was 4 cups worth…I’m not sure what that translates to in cans or frozen bags of corn from the store.
There’s no picture for this…but warm the corn before layering it in the casserole. It’ll speed the whole process up.
Step 9. Place cooked ground beef and onions in the bottom of a casserole dish. Place corn on top of the ground beef.
Step 10. Spread whipped potatoes on top of the corn and beef layers. Bake in the oven at 350 degrees F until potato is starting to brown around the edges.