In a skillet over medium heat, sauté onion in oil. Add ground beef and cook until no longer pink; drain. In a large bowl, mix beef, soup and corn; pour into a greased 8"x8" baking pan and set aside. Place potatoes in a saucepan; cover with water. Boil over medium-high heat until tender, about 10 minutes. Drain; add milk, butter, salt and pepper to pan. Whip potatoes with a potato masher or electric mixer and spread over beef mixture. Bake, covered, at 350 degrees for 30 minutes. Sprinkle with cheese and bake, uncovered, an additional 5 minutes.
This Shepherd’s Pie recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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