My Shepherd's Pie

My hubby loves shepherd's pie and after many different variations, this was the combination he liked best. Enjoy!

• Ready In: 1 hr 20 mins
• Serves: 5-8

Ingredients

• Filling

• 2  lbs ground beef
• 1  small onion
• 2  tablespoons  chopped garlic
• 1⁄2 cup ketchup
• 1⁄3 cup Worcestershire sauce
• 1⁄3 cup brown sugar
• 2  cups chicken broth (or 2 chicken bouillon cubes and 2 cups water)
• 2  tablespoons garlic powder
•  salt and pepper
• 1 (15 ounce) can  sweet corn, drained

• Topping

• 10 -15  small potatoes or 10 -15  medium potatoes
• 1  tablespoon onion powder
• 1  tablespoon garlic powder
• 1  tablespoon salt
• 1  tablespoon pepper
• 1⁄2 cup half-and-half
• 1⁄2 cup butter
• 2  tablespoons dried chives
•  salt and pepper
•  onion powder
• 1⁄4 cup butter, cut into pats
• 1⁄2 cup  shredded cheddar cheese

Directions

1. Peel potatoes and cut up into large cubes.
2. Put in pot of water with onion powder, salt and pepper.
3. Boil until soft.
4. Brown meat, onion and garlic in a pan.
5. Drain.
6. Add ketchup, Worcestershire sauce, brown sugar, chicken broth, garlic powder, salt, pepper and corn.
7. Simmer for about 35 minutes or until thickened.
8. Drain potatoes.
9. While mashing with a potato masher, add half and half, butter, salt, pepper, garlic powder, chives and onion powder.(Add more of any of the above if needed).
10. Spread a thin layer of mashed potatoes onto the bottom of a 13" x 9" baking pan.
11. Spread meat mixture on top of potato layer.
12. Spread the rest of the potatoes on top of the meat layer.
13. Put small pats of butter sporadically along the top.
14. Sprinkle with shredded cheddar cheese.
15. Bake in preheated oven at 350F for 20 minutes or until cheese is melted and top of potatoes are slightly browned.