This is a casserole dish and very simple to make and you know how we like simple! I’ve seen Shepard’s pie made a variety of ways but I believe this one is the best and it’s also the first recipe I was ever shown. As with all of these recipes, feel free to add your own choices or favorites to make it your own but I think you’ll be pleased with this as is. It’s a great meat, potato and veggie in one pan, isn’t that nice!

You can also make this in larger batches, separate and freeze, single, double or family portions. If freezing, make sure the pie has cooled properly in the fridge, then wrap with plastic wrap and foil. If cooled and wrapped properly, this will stay well in your freezer for months. Remember to remove the plastic wrap before baking! Sometimes we forget it’s there under the foil!

For one pie to feed six, you will need:

1 ½ pounds of lean burger

1 large onion (chopped and sautéed in butter or olive oil)

2 can of cream style corn (my favorite for canned veggies is Butter Kernel) or if you have picked a lot of sweet corn from your garden, throw that in there too.

8 large potatoes mashed

To begin, start your potatoes boiling for the mashed while you cook your burger.

Cook the burger in a skillet and drain off excess fat. Add your corn, sautéed onions and let sit. When cooking the hamburger meat feel free to add your favorite spices. I add a little cracked pepper with garlic salt and a small pinch of Rosemary, Thyme and Tarragon (remember Tarragon goes a long way and a few little flakes are all it takes to make this work, if you don’t have these spices, don’t worry, they are not a necessity, just a perc)

You may whip or mash your potatoes depending on how smooth you like them but either works well, it’s really up to you. I use an old potato masher I’ve had since I lived in Maine, just used to using it.

I’m not sure what you add to your mashed taters. I add butter, lightly salted, sour cream and a dollop of yellow mustard. Yes…mustard not dried but good old yellow mustard. Your family and friends will love them but the trick is to not tell them there is mustard in the potatoes until they have raved to you about them! Trust me on this, it tastes really good but generally one doesn’t want to think of mustard in potatoes. Like I said earlier, make them your way but do give it a shot sometime. I really think you’ll be pleased.

Well, this is about it. Layer your burger and creamed corn and top with mashed potatoes in your pie or casserole dish.
Bake at 375 for about 35-45 minutes. Let the potatoes get slightly golden on top. Remove from oven and let sit for about ten minutes. Serve alone or with your favorite salad, biscuits or breads.

As always, happy cooking, have a wonderful week and stay blessed!
Sue