Shepard's Potato Pie

As a young girl my family would often visit my Aunt and Uncle in New Hampshire. One late cool summer evening they shared with us, Shepard's Pie. It became one of my favorite comfort foods and I would often make this for my family. It is wonderful with garlic toast. Enjoy my version of the Traditional Shepard's Pie.

Shepard's Potato Pie

2 lbs. of ground sirloin
1/2 c chopped onion
salt and pepper to desired taste
2 cans of cream style corn
7-8 potatoes (for mashed potatoes)
1 stick of butter
1/3 cup of milk

Garlic bread or toast

Clean, skin and cut up the potatoes. Boil them until they are tender, usually around 20 minutes. While the potatoes are cooking brown your ground sirloin.

Using a non-stick skillet brown your ground sirloin, and onion. Salt and pepper lightly. Discard any juices into a disposable container. Place the ground sirloin into a 13 x 9 inch glass dish. Open the two cans of cream style corn and place on top of the ground sirloin. Cover with clear wrap until the potatoes are ready to mash.

When potatoes are done cooking and are tender enough to mash, drain. Place the potatoes in a medium sized bowl. Whip the potatoes with an electric mixer on low until they are softened. Add 3/4 of the stick of butter. Whip again adding the milk, slowly. Depending on the potatoes you may need to add more or less of the milk. Salt and pepper to taste. Remove the plastic wrap and place the potatoes on top of the ground sirloin and cream corn. Dot with butter and bake for 30 minutes or until corn is bubbling. Serve with garlic toast or garlic bread. Enjoy!!