Sheppards Pie

I have to admit that the first time I made Sheppard's pie it was rather bland.  Through experience, it has been learned that every part of a layered dish requires its own flavor - a flavor that compliments the other layers, yet creates the yearning for more all by itself.

Beef Layer

• 2 T butter
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 ozs. cream cheese, room temperature
• 2 T parsley
• 1/2 t salt
• 1/4 t pepper

In a skillet over medium heat, melt butter and add the onion. Cooking for two minutes stirring as the onion cooks. Do not allow the onion to turn brown.  Add garlic and cook for one minute. Add the ground beef, parsley and salt and pepper and cook thoroughly. Drain the mixture and place in a bowl.  Mix in cream cheese until evenly distributed.   Set aside.

Corn Layer

• 10 ozs. sweet corn
• 1 c water
• 4 ozs. butter
• 1/2 t salt
• 1/4 t black pepper

Place the corn in a medium pan over medium heat.  Add one cup of water and bring to a boil.  Cook and stir for two minutes, remove from the stove, turn off the burner and drain the corn.  Return the corn to the pan, stir in the butter, salt and pepper.   Set aside.

Potato Layer

• 5 large russet potatoes, peeled and cubed
• 8 ozs. butter
• 1/4 c evaporated milk
• salt and pepper to taste

Place a large pan on the stove, add the potatoes and water to cover them at least an inch above the potatoes.  Boil potatoes until softened.  Drain and return the potatoes to the pan.  Add the butter, evaporated milk and salt and pepper and mix with a mixer until creamy and no lumps remain.

Assemble

In a pie plate, place the ground beef, then the corn and top with the mashed potatoes.  I like to sprinkle some grated cheddar cheese on top.

Preheat the oven to 350°.  Bake for 10 minutes and serve.