1 lb ground beef
4 large red potatoes (or 8-10 small)
1 small yellow onion, minced
4 garlic cloves, minced
15 oz corn, drained
2 tbsp olive oil
2 tbsp flour
2 cups beef broth
1 tbsp Kitchen Bouquet or Gravy Master
salt/pepper/butter (whatever you normally add to your mashed potatoes)
2 pie crusts (the refrigerated “rollout” kind, unless you’re Martha Stewart and make your own)
1 egg *

Partially peel and quarter the potatoes and begin boiling them. You want them to be soft enough to mash with a fork easily.

While the potatoes are boiling, put the meat in a good size stock pot or pan and turn on medium-high heat. Stir your meat around for about 5 minutes and begin to brown it.

Cut up one yellow onion into a fine dice. Toss it into the pan with the meat. Continue to cook for about 10-15 minutes, stirring every couple of minutes.

While they’re cooking, cut up 3-4 cloves of garlic. Add them to your pot and give it all a stir.

The potatoes should be done after 20-30 minutes. Mash them until smooth, adding salt/pepper (whatever you normally add to your mashed potatoes) if desired. I add butter, sour cream, garlic salt & garlic pepper to mine.

Take out a pie plate and press one pie crust into it. Put the mashed potatoes over the pie crust (1st layer), then spoon the meat/onion/garlic mixture (leaving the grease in the pan) on top of the potatoes.

Return the (meat/onion/garlic) grease pan to medium heat and add 2 tablespoons of olive oil and 2 tablespoons of flour and mix. This mixture is called a roux. Add 2 cups of beef broth- but slowly! Add 1/4 cup, stir, and then add 1/4 cup more. Switch to a whisk at this point. After you get both cups into the roux, add one tablespoon of Kitchen Bouquet or Gravy Master and whisk it in. Add a little pepper and salt and mix it in.

Pour ½ of the gravy over the meat mixture. Pour the drained can of corn over the gravy & meat mixture. Pour the remainder of the gravy on top of the corn. It should seep down through the corn.

Top with your second pie crust. Pinch the edges shut and flute with a fork. Take a small, sharp knife and cut some vent slits in the top for steam to escape.

*Whisk one egg and use a pastry brush to brush it over top of your pie crust.

Bake at 375 oven until the top is golden brown and luscious – about 40 minutes.