Not from Shephards, Shepard’s Pie…

INGREDIENTS:

4 medium potatoes, cut into 1/2-inch chunks
Salt
1 tablespoon olive oil
4 cloves garlic, minced
1 medium yellow onion, diced
1 package bacon cheddar sausage, sliced
1 pound ground beef (leaner the better)
1/4 teaspoon ground black pepper
6 ounces (half a bottle) stout or other dark beer [or a beef bullion cube to substitute flavor]
1 tablespoon cornstarch
2 tablespoons cool water
1-15oz can corn kernels, drained
1-81/4oz can creamed corn
1/4 cup milk
2 tablespoons butter

DIRECTIONS:

1. Heat the oven to broil. Lightly oil a standard loaf pan.
2. Place the potatoes in a large pot and add enough water to cover by 1 inch. Add a hefty pinch of salt to the water, then bring to a boil and cook until tender, about 10 minutes.
3. Meanwhile, in a large skillet over high, combine the olive oil, garlic and onion. Saute for 5 minutes, or until just tender.
4. Add the sausage, ground beef, and pepper. Saute until the meat in browned and cooked through, about 8 minutes.
5. Carefully spoon or drain off any collected fat in the skillet.
6. Add the beer [or bullion mixed with a cup of water] and simmer until reduced by half, about 4 minutes.
7. In a small glass, mix the cornstarch mixture to the meat and stir until thickened.
8. Remove from the heat. Season with salt. Spread the meat and onion mixture evenly in the prepared loaf pan.
9. In a small bowl, mix the corn kernels and creamed corn, then spread in an even layer over the meat. Set aside.
10. Once the potatoes have cooked, drain and return them to the pot.
11. Add the milk and butter, then mash until smooth. Season with salt.
12. Spoon potatoes evenly over the corn.
13. Place the pan in the oven, about 10 inches below the broiler. Cook for 5-10 minutes, or until bubbling at the edges and starting to brown.

Makes 8 servings

*Ground turkey, bison, or lamb (for true Shepard’s pie) can be used to substitute in recipe for beef*