This recipe for Shepherd’s Pie began many moons ago when my children were young. It’s a great little casserole, meant to fill tummy’s and make people smile. It’s down home, yummy, comfort food at its finest, and takes little to prep and bake. Of course, over the years it’s become a bit more “sophisticated” adding Parmesan cheese to the mashed potatoes, but you could also add shredded cheddar or any other favorite cheese. We always made it with corn, but you could also make it with mixed vegetables for variety. It’s a weeknight favorite in our house to this day.
1.5 lbs. ground beef (preferably grass-fed)
2 tsp. garlic powder
2 tsp. dried minced onion
1 tsp. sea salt
1 tsp. course-ground black pepper
Cream of Mushroom Soup (make your own mix)
2 cups corn (fresh or frozen – if using canned corn, drain liquid)
1 1/2 tbls. Worcestershire Sauce
4 cups potatoes, cooked, drained and mashed
2 tbls. butter
1/2 cup milk (or more for desired consistency; mashed potatoes should be somewhat stiff)
1/2 cup sour cream
1-2 tbls. grated Parmesan cheese
Preheat oven to 350 degrees. In a large saucepan, brown ground beef; drain fat. To ground beef, add garlic powder, dried minced onion, sea salt, black pepper, Worcestershire sauce, and cream of mushroom soup mix. Stir well to combine and pour into 9 x 9 – inch baking dish sprayed with cooking spray. Mash potatoes with butter, milk and sour cream. Sprinkle corn on top of ground beef mixture, evenly distributing, and top with mashed potatoes, spreading to cover all. Sprinkle with grated Parmesan cheese (or mix in shredded cheddar cheese if desired). Bake uncovered 35-45 minutes or until edges are bubbly and potatoes are slightly browned. Remove from oven and let sit 10 minutes before serving.
Yield: 4 large or 6 small servings