Shepard's Pie
Chef: Karen Upcraft
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  • 5-6 potatoes
  • milk
  • butter
  • salt & pepper
  • 1 lb ground beef
  • 1 can creamed corn
  • 1 packet beef bullion or 1 cube crumbled
  • 1 small onion chopped
  • 1/2 cup grated cheddar cheese
  • paprika for color
Peel and boil potatoes until tender.

While potatoes are cooking fry onion and beef in a skillet. When beef is no longer pink sprinkle on bullion. Finish cooking until seasoning is thouroughly stirred in.

When potatoes are done mash with milk and butter until smooth. Season with salt and pepper.

Spread 3/4 of the mashed potatoes in an oven safe casserole dish - making a bowl out of them.

Put the beef mixture in the middle of the mashed potato bowl. Top with creamed corn. Then cover with remaining potatoes.

Top with grated cheddar cheese and sprinkle with paprika for color.

Bake at 350 degrees for 20 min or until potatoes are slightly browned on top and cheese is melted.
Serves 4-6
Preparation Time: 30 min
Cook Time: 20 min
Category: Main Courses
Ethnicity: American
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