Classic Shepherd's Pie Makeover

Nothing crazy in this makeover just turned up the mashed potatoes a bit. And changed creamed corn for kernel corn. Don't want to mess with a classic.

4 medium potatoes
1 heaping tbsp Lowney's chicken broth powder
Milk and butter to mash
Pepper and oregano to taste
1 onion, diced
1 lb lean ground beef
1/2 tsp salt
1 1/2 cups niblets corn
Parmesan cheese

Cut and boil 4 potatoes, then mash with milk (or cream) and butter as usual for mashed potatoes. Next add chicken broth powder, pepper and oregano.

Brown beef and diced onion in a large frying pan with a little salt. (remember the Lowney's in the potatoes has salt)

Once there is no more pink place the meat in a greased 8 x 8 x 2  1/2" baking dish. Pour the corn on top. We like kernels better than traditional creamed corn in shepherd's pie. Less goopy!

Back to the potatoes...spoon them over the corn. Smooth out or run a fork over the top for texture. Use a piping bag if you really want to get fancy : )

Sprinkle some parmesan cheese on top.

Bake at 375 F 25-30 minutes, then broil 3-5 minutes.

Just another comfort food favourite

Serves 4