Shepherd’s Pie

A hearty comfort meal classic, this shepherd’s pie is perfect for a chilly winter day.

I personally don’t remember eating shepherd’s pie growing up, except for Wednesday night church dinners occasionally when I was in middle school. It’s such a lovely comfort meal. It makes me think of meatloaf except in casserole format.

What you need:

• 1 lb. ground beef

• 1 Tbsp. white vinegar

• 1 tsp. salt

• 1/4 tsp. cayenne pepper

• 1 tsp. paprika

• 1/4 tsp. oregano

• 1/4 tsp. black pepper

• 1 tsp. chili powder

• 1 small onion, chopped

• 1 can (15 oz.) corn, drained

• 3 large potatoes

• 1/4 cup milk

• 1 tsp. butter

• 1/4 tsp. salt

• Dash of pepper

• Shredded cheddar cheese

Directions:

1. Boil potatoes until soft. Mash with milk, butter, 1/4 tsp. salt and dash of pepper.

2. Cook ground beef with onion in a skillet over medium-high heat. Add seasonings and vinegar.

3. Drain if needed and add to crockpot.

4. Spread corn over meat. Spread potatoes over corn.

5. Cover and cook on LOW for 3 hours.

6. Sprinkle top with cheese and allow to melt a few minutes before serving.

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Originally Posted on Fantastical Sharing of Recipes on January 29, 2011