Recipe: Shepherd's Pie

This recipe is not for the "traditional" Shepherd's Pie - in fact, it is much closer to a "cottage pie", as it uses minced beef instead of lamb. Shepherd's Pie has been one of my favourite foods for as long as I can remember - as a child and as an adult cooking for my own family. Although it requires a little extra time to make it the very best, this dish is the kind that can be prepared a day or two in advance and heated up when needed.

And, as with most of the recipes I will post on LifeEdit.net, it makes for great leftovers!

Shepherd's Pie
1 1/2 lbs ground beef
1 onion, chopped finely
1-2 cups canned corn kernels/sweet peas
salt and pepper
3/4-1 cup beef gravy
3 large baking potatoes, cut in large chunks (unpeeled)
1/2 cup sharp cheese, grated
sprinkle (1/3 cup) bread crumbs

1. Place potatoes in a large pot of cold water and cook through while preparing the rest of this recipe.
2. Brown ground beef and onions until cooked through.
3. Drain and pour ground beef and onion mixture into the bottom of a dish.
4. Add corn kernels/peas, s&p and gravy, mix thoroughly. Even out the mixture in the dish.
   
5. Drain potatoes, mash until most of the lumps are gone (add a little milk if necessary)
6. Spoon mashed potatoes on top of the meat mixture, use a fork to flatten the top.
7. Sprinkle with bread crumbs and grated cheese.
8. Cook in a 400 degrees Fahrenheit oven until the cheese is bubbling on top.