Easy shepherd's pie (Print Version)

# Ingredients:

→ Potatoes and Dairy

01 - 1 1/2 pounds of Russet or Yukon Gold potatoes, peeled and chopped into chunks
02 - 4 tablespoons of butter
03 - 1/2 cup of milk

→ Meat and Toppings

04 - 1 pound of lean or medium ground beef
05 - 1 finely chopped onion
06 - 1 19-ounce can of creamed corn
07 - Sweet paprika, as much as you like
08 - Dried parsley, as preferred

# Instructions:

01 - Put the potato cubes in a pot and cover them with cold water. Add some salt, bring it to a boil, and let it gently cook for about 25 minutes, or until the potatoes are super soft. Drain the water and return the potatoes to the pot.
02 - Roughly mash the potatoes with 2 tablespoons of butter. Then, use an electric mixer to turn them into a smooth mixture while adding the milk. Season with salt and pepper. Set aside.
03 - Move the oven rack to the middle and heat it to 375°F.
04 - Meanwhile, warm the remaining butter in a large pan over medium-high heat and sauté the onion until golden. Add the ground beef and break it into crumbles with a wooden spoon as it cooks. Season it with salt and pepper until browned.
05 - Press the cooked beef mixture firmly into the bottom of an 8-inch square baking dish. Spread the creamed corn evenly over the top, and finish with a layer of mashed potatoes. Sprinkle paprika and parsley on top.
06 - Bake for half an hour. If desired, use the broiler to lightly brown the top. Let it sit for 10 minutes before serving.

# Notes:

01 - For creamier mashed potatoes, add a bit more milk to get the consistency you like.