Sheppard's Pie

Thursday dinner was a comfort food classic with sheppard's pie. It was the perfect winter dish to warm you up and as it bakes in the oven for a bit, you get a little free time to chill and relax.


4 large russet potatoes
salt and pepper
frozen corn cooked
1 lb ground beef
1 can cream of mushroom
1 jar of savory beef gravy
Heavy cream or milk
Butter


Preheat oven to 400 degrees


Start by browning the ground beef in about 1/4 cup of chicken or beef stock - whatever you have around. This is a great way to use up some stock you might have in your fridge from making Risotto or other recipes.


Once browned add in the soup and gravy, stir to combine. Lower to simmer until the potatoes are ready and you are ready to assemble.


Boil the potatoes with salt until fork tender. Drain and place in a large dish. Add in about 3-4 tbsp. butter and about 1/2 cup of cream/milk. You want to mash the potatoes with the cream and butter until fairly smooth. Add salt and pepper to taste.


Take a casserole dish and layer the meet mixture on the bottom, top with corn, and then finally the potatoes.


Place in the oven for 20-25 minutes until you start to see little parts of the potatoes turn brown at the peaks. Let it rest out of the oven for 5 minutes and serve.