Sunday Cooking - Creamy Sheppard's Pie

Sheppard's Pie is a classic! And every family has their own unique recipe. Today, we are sharing our twist on the classic by adding a secret ingredient to make it creamy and sinfully delicious!

This is a very simple recipe it takes the classic and adds a few other ingredients to take it to the next level!

What you'll need:

1 Pound Ground Beef

1 Can of Corn

2 Carrots (Diced)

Rosemary

1 Can of Cream of Mushroom Soup

Shredded Cheese (to top)

Salt and Pepper (to taste)

Mashed Potatoes

Potatoes

Cream

Butter

Getting Started:

You are going to want to start by making just plan old mashed potatoes. Peel the potatoes, cut them into large chunks and added them to a pot of boiling water. (We recommend 5-7 Large Russet Potatoes, but this can vary depending on the size of dish you use.) Once the potatoes are cooked and drained of any water, mash and or whip the potatoes adding 1/2 cup of butter, mix and then slowly add 1 cup of cream (you may need more or less depending on the potatoes).

Dice two peeled carrots (or shred) and add to a frying pan with the ground beef. Cook until the carrots are soft and the meat is cooked. Add the rosemary, salt and pepper to taste. Next add the can of soup. Mix until the soup has broken down and everything has been incorporated. (You may also have to cook some of the liquid off.)

In a Pyrex dish (or casserole dish), create your Sheppard's Pie. Pour the meat mixer into the bottom of the dish, add the can of corn. Finally, add the mashed potatoes and top with shredded cheese (we used cheddar). You can also decide to make multiple layers and add mashed potatoes to the bottom to make the whole dish hold better, this is completely up to you.