When I first met Michael he described a dish his first wife used to make. It was a starch upon grease, followed by grease upon starch. I had to try it. We soon figured out this was a very simple version of Shepherd’s Pie. It starts with a layer of cooked ground beef, covered by a layer of corn, covered by a layer of cheese, covered by a layer of mashed potatoes. I added my own personal flair and a final layer of grease by serving it with brown gravy on top. You know you want to try this!
If anyone suffers a heart attack after eating this, you didn’t hear about it from me. OK?
- 1 lb ground beef cooked and drained
- 12 oz bag frozen whole kernel corn, thawed
- 2 cups grated cheddar cheese
- 3 cups mashed potatoes
- 2 TBS butter
- 1 cup brown gravy (the kind in the jar is fine)
- Season the ground beef with salt and pepper. Brown the ground beef in a skillet until crumbly cooked through. Drain the fat off and place in a pyrex casserole dish. I use 2 8x8 inch dishes and freeze one (unbaked) for later. A 9x13 works well too.
- Drain the corn and place it atop the ground beef. Follow with a layer of cheese ending with the mashed potatoes. Cut the butter into small pieces and place on top evenly spaced. Bake in a 350 degree oven until hot and bubbly, around 25-30 minutes. Heat the brown gravy and serve it drizzled on top. Serve this with storebought dinner rolls. Homemade should probably be saved for another time and another dish. 🙂