Danielle's Shepperd's Pie

• lb ground beef or 1 lb ground chicken↗1 lb
• cups frozen sweet corn, boiled and drained↗1 1⁄2 cups
• onion, diced↗1
• garlic cloves, minced↗2 -3
• medium potatoes↗5
• tablespoon butter↗1 tablespoon
• cup sour cream↗1⁄4 cup
• tablespoons cream cheese with garlic and herbs↗2 tablespoons
• tablespoons milk (optional)↗2 tablespoons
• teaspoon cayenne pepper (optional)↗1 teaspoon
• salt and pepper

Step-by-step instructions

1. 1

   Brown ground beef, onion, and garlic.

2. 2

   Reduce heat and add seasoning (salt, pepper, and any other seasoning you like).

3. 3

   Drain fat and crumble beef into a casserole or baking dish and pat down firmly. Set aside.

4. 4

   Spoon cooked, drained corn in a thin, even layer on top of beef. Set aside.

5. 5

   Meanwhile, boil potatoes. (I like to add 2 whole garlic cloves half way through)

6. 6

   When potatoes are done drain water, add butter, sour cream, cream cheese and salt and pepper. Mash together, add milk if necessary. Carefully dollop spoonfuls of the mashed potatoes evenly over evenly over the beef and smooth down with a buttered spoon. (At this point you can refridgerate or freeze until ready to use if you like)

7. 7

   Place in preheated 350 degree oven and bake for about 40 minutes or until mashed potatoes are light golden brown.

8. 8

   Sometimes I add a little bit of shredded cheese on top about 5 minutes before it comes out of the oven to give it a different taste.