Simple Shepherd's Pie | Cookingwithdia

Ingredients

5potatoes, peeled and cubed

½ cup margarine, divided

⅓ cup milk, or as needed

salt and ground black pepper to taste

2onions, minced

1 ¼ pounds ground beef

1 (11 ounce) can canned whole kernel corn (such as Green Giant Niblets®), drained

1 (14.75 ounce) can cream-style corn

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.

Step 3

Mash potatoes with 2 tablespoons margarine; stir in milk. Season with salt and pepper.

Step 4

Heat 2 tablespoons margarine in a large skillet over medium heat; stir in onions and saute until onions are translucent, about 5 minutes. Spread onions evenly over bottom of a 9×13-inch baking dish.

Step 5

Cook and stir ground beef in same skillet over medium heat until no longer pink, breaking up large pieces, about 5 minutes. Layer beef into baking dish evenly over onion layer.

Step 6

Wipe out skillet; place corn and creamed corn in skillet over medium heat and cook and stir until bubbly, about 5 minutes. Pour corn mixture over beef in baking dish. Spread mashed potatoes over corn mixture; dot with remaining 4 tablespoons margarine. Sprinkle with salt and pepper.

Step 7

Bake in the preheated oven until casserole is bubbly and lightly browned at edges and margarine is melted, about 30 minutes.

Cook's Note:

You can substitute butter for margarine if you prefer.

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