Shepherd’s pie is a classic dish and everyone makes their own version. It’s one of those versatile recipes where you can use different types of beef, vary the vegetables used, and add or not add cheese. My version is quick and simple, and another great way to use ground beef. One of my son’s friends, who often stayed with us when the kids were younger, always requested I add cream corn. So now it’s part of the recipe, and I think of him every time I make it. It does keep it from being too dry, but can be omitted if desired. This dish is also a great way to use up leftovers if you happen to have gravy and mashed potatoes in your fridge from a previous meal, just omit the packaged gravy.
Mother May I’s Simple Shepherd’s Pie
• 1 lb of ground beef
• ½ onion, chopped
• ½ cup frozen peas
• ½ tsp garlic powder
• 1 package of brown gravy mix, plus water
• Freshly ground pepper.
• 1 large can of cream corn
• 4 large potatoes, peeled and cut into chunks
• ¼ cup- ½ cup milk
• 1 heaping tbsp. of butter
• Grated cheddar cheese to cover
Boil potatoes in water until cooked and fork tender. Drain and mash. Add butter and milk (adding ¼- ½ cup, depending on the consistency of the potato). Mash them and stir them with your masher or spoon to make them fluffy .Meanwhile brown ground beef in a skillet with the onion. Drain off the fat. Add the garlic powder. Stir in the brown gravy mix plus the amount of water stated on the package. Add the peas. Stir well and allow to boil. Add some freshly ground pepper. Turn down heat and let simmer until thickened. Spray a medium sized casserole dish with non- stick spray. First add the ground beef mixture to the dish. Pour a can of cream corn across the top of the ground beef. Spread the mashed potatoes across to cover the top of the casserole. Top with desired amount of grated cheese. Bake at 350 degrees for 30 minutes or until bubbly around the edges.