1 lb. ground beef 1 lg. onion, chopped Salt and pepper 1 can cream style corn or any vegetable Mashed potatoes
Saute ground beef and onion until meat is browned. Drain off fat and season with salt and pepper to your taste. Spoon meat mixture into bottom of lightly greased 1 quart casserole spread corn over meat. Add mashed potatoes over corn. Bake at 375 degrees about 25 minutes. Place under broiler for 2 to 3 minutes if top isn't browned.
Shepards Pie
1 lb beef / lamb / veal and pork (mixed) 5 oz chopped onion 3 tablespoons butter or oil 3 cloves garlic, minced 1 1/4 cup stock / gravy / meat jelly 1 teaspoon flour or cornstarch tomato paste 1 tablespoon Worcestershire sauce, or 1 1/2 teaspoons wine vinegar thyme, salt, pepper, cayenne 2 lb potatoes 1 cup milk (about) 3 oz butter 1 tablespoon grated dry cheddar 1 tablespoon grated Parmesan
Chop, process or mince the meat. Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns. Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat. Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid. Let it bubble to a rich sauce, adding the various flavorings to taste. Meanwhile scrub, boil and peel the potatoes. Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish. Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven.
