Prep 15 mins
Cook 1 hr
This was my mom's recipe for shepherd's pie. She never really held with using a lot of herbs and spices (I think she only ever kept paprika, garlic salt, and onion salt in the house), so it's simple, and it's sweet, and goodness knows this can be improvised upon heavily. Try adding some tabasco sauce for some zing!
- 4 potatoes, peeled and cubed
- 1 tablespoon butter
- 1 lb ground beef
- 1 can cream-style corn
- 1 can whole kernel corn
- Boil the potatoes until cooked through.
- Save 1 cup of the potato water.
- Drain potatoes and mash or rice them.
- Add the butter and stir until the butter is melted.
- Add enough water to make the potatoes smooth and fluffy.
- In a frying pan, brown the beef; drain.
- Return the meat to the pan and add both cans of corn, cooking over medium heat until cooked through.
- Pour the beef mixture into a 1.5 qt casserole dish.
- Smooth the mixture using a rubber spatula.
- Spoon the potatoes over the beef mixture.
- Smooth over with a rubber spatula.
- Sprinkle salt and pepper over the top, to taste.
- Bake in a 400 F oven until heated through, about 30 minutes, then turn on the broiler and remove the casserole just as the potatoes start to brown.