shepards pie

8-10 small red potatoes
2 tbsp butter
1 cup milk
salt & pepper
1 lb ground beef
1 small yellow onion, minced
5 garlic cloves, minced
2 cups corn
2 tbsp olive oil
1 tbsp flour
1 cup beef broth
1 pie crusts

For the mashed potatoes:
Bring a pot of salted water to a boil. Add potatoes and cook until tender.

Drain the potatoes and return to pot. Add the butter, 1 clove garlic and some of the milk and mash using a potato masher. Add more milk till you reach desired consistency of potatoes. Season with salt and pepper to taste.

For the meat mixture:
In a large skillet over medium high heat sauté 4 cloves garlic and onions till translucent.

Add your meat and cook thoroughly while stirring occasionally 10-15 minutes. Add the corn and heat through. Season with salt and pepper to taste.

In a pie plate, press one pie crust at the bottom.

With a slotted spoon, transfer all the meat mixture in the lined pie plate.

For the roux:
Return the pan to medium heat and add 2 tablespoons of olive oil and 1 tablespoon of flour and mix.

Add 1 cup of beef broth in small increments while whisking to prevent clumps. Season with salt and pepper to taste.

Evenly pour ½ of the gravy over the meat mixture.

Spread your mashed potatoes on top.

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