Sheppard’s Pie

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Sheppard’s Pie is a dish I grew up eating. I know there are many different ways to make it … but like many of the dishes I’ve grown up eating, I’ve adapted this recipe along the lines of how my mother made it. That is only cutting a few corners to make it “lighter” but still have that same classic Sheppard’s pie flavor I remember from growing up. This is actually a really simple and easy dish to throw together; it can even be assembled the night before and popped into the oven the next day to heat through.  Since I do like the top of the mashed potatoes to crust up a bit, I do cook it for 5-10 minutes longer.
Serves 8.  8 Points Plus Values/serving.
Ingredients:
          1 ¾ lb 93% lean ground beef
          2 ¾ lb potatoes, peeled and chunked
          1 medium onion, diced
          ½ cup skim milk
          1 tsp minced garlic
          1 tsp McCormick Montreal Steak Seasoning
          1 ½ tsp salt, divided
          1 ½ tsp black pepper, divided
          1 ½ tsp Imperial margarine
          14 oz. Del Monte Sweet Corn Cream Styled, No Salt Added
          14 oz. canned corn, no salt added, drained
Fill a large pan with water, season with salt and place onto medium high heat. Add peeled, chunked potatoes to water and allow water to come to a boil and cook until potatoes are fork tender.
In a nonstick skillet, add ground beef, onions and garlic. Break up beef as it cooks, season with McCormick Steak Seasoning, salt and pepper.  When beef is cooked through strain of any excess water/fat.
When potatoes are fork tender, strain and return potatoes back to the pot. Season with remaining salt and pepper, add in 1 tablespoon margarine and milk. Mash until smooth.
Preheat oven to 350 degrees.
In a large casserole dish, layer beef and onion mixture into the bottom of the pan.  Sprinkle meat with strained corn kernels, then top with canned cream style corn. Gently begin to pile mashed potatoes onto the mixture. I find it’s easier to add it in “glops” of mashed potatoes and fill in any holes as you go. If you try to smooth the mixture before all potatoes are added, the creamed corn will just move along with it.
One all mashed potatoes are in place, dice up remaining ½ tbsp margarine and add chunks over the top of the mashed potatoes.
Place assembled sheppard’s pie into preheated oven and bake for 25-35 minutes.
Once cooked, allow to cool for 10 minutes before cutting into 8 equal sized pieces.