Shepherd’s Pie was a regular week-night meal when I was growing up. I think it was my Mom’s way of sneaking in a few vegetables which was really brilliant – who cares if you have a few peas or corn on your fork as long as it’s covered with a rich gravy and mashed potatoes?! And this recipe is full of short cuts!
1.5 lbs. lean ground beef
1/4 onion diced
2 TBS extra virgin olive oil
3 ears of roasted corn removed from the cob (or 1 bag frozen corn – thawed)
1 envelope beef gravy – prepared per package instructions
1 bag frozen mashed potatoes – prepared per package instructions (this is the big short cut if you don’t have time to make your own mashed potatoes)
1/4 cup shredded cheddar cheese
Salt and pepper to taste
Heat oven to 400 degrees.
In a stove top skillet; brown onions in olive oil for 3-5 minutes. Add ground beef; season with salt and pepper. Brown beef and onion mixture. Add prepared gravy and thawed corn. Cook for 5 minutes, remove from heat and set aside.
Prepare mashed potatoes per package instructions. Stir in cheddar cheese – set aside when completed.
Spray large oven safe baking dish with non-stick cooking spray.
Spoon beef and corn the baking dish. Top with prepared mashed potatoes, cover with non-stick foil and cook for 25 minutes. Remove foil and cook for anther 6-7 minutes until the potatoes to brown.