Shepherd’s Pie

We’re ready for some serious comfort food as we move into fall. Shepherds Pie has it all, beefy gravy, mashed potatoes and a cheesy lid. Adapted from The Food Charlatan.

2 XL russet potatoes, peeled

½ cup butter

8 oz cream cheese

1 tsp salt

Pepper, to taste

1.5 lb ground beef

1 cup onion, diced

2 cloves garlic, chopped

½ tsp salt

4 Tbsp flour

Garlic salt and pepper to taste

16 oz can tomatoes (with juice), diced

2 cups corn

2 cups beef broth

1 ½ cups cheddar cheese, shredded

Preheat oven to 350*. Cut peeled potatoes into 1 inch slices and place in a large pot, cover with water and boil until tender. Mash with butter, cream cheese, salt and pepper. In a large skillet over medium high heat, cook the beef with the onion, garlic and salt till cooked through. Sprinkle flour, garlic salt and pepper over mixture and stir in. add tomatoes, corn and beef broth, cook until gravy is thickened. Pour meaty gravy mixture into a 9” square pan  or similar size casserole dish. Top with the mashed potatoes and cover with the shredded cheese. Bake for 30 minutes or until the cheese is melted and golden.