Not your mom’s shepherd’s pie


1lb ground beef

2 cans whole kernel corn

8 med sized russet potatoes (russet is very important they are best for mashing)

1 diced yellow onion

2tsp seasoned salt

1 tbs minced garlic

optional: 3 slices or more of provolone or whatever cheese you like, provolone is in the picture

Sautee’ onion and garlic in 2 tbs butter until onion is translucent, add ground beef (break it up with a fork) and seasoned salt until browned.  Peel potatoes leaving “stripes” of skin on, cut into pieces and boil in salted water until tender.  Drain browned ground beef mixture and place in bottom of a casserole dish.  Layer the drained corn next.  We have tried placing a few slices of provolone over the corn and it was amazing!  Other cheeses would work too I am sure.  Drain the potatoes and “mash” with a masher with 2-3tbs butter and as much milk as it takes for them to be creamy.  I do not use my electric mixer anymore for mashed potatoes because the texture from using the masher is so much nicer to my palate.  The mashed potatoes go on top as the last layer.  Bake at 350 for 30 min.  I cover mine with foil because I don’t like the crunchy top layer that happens if they are not covered while they bake. 

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