Easy Comfort: Shepherd's Pie

The past two weeks of my life have been hectic beyond belief. Between dance rehearsals and recitals, final exam and End of Course testing week, and end of school year obligations, I've been lucky to get home before 9 PM. Unfortunately, being busy does not excuse one from feeding children (dang government interference).

The kids' favorite solution to the "I Won't Be Home" meals was a make ahead recipe for Shepherd's Pie.

Shepherd's Pie

16 oz ground turkey OR beef
2 egg whites OR 1 egg
1/2 c skim milk
1/3 c bread crumbs
1 small onion, diced
1/2 tsp sage
1/8 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp ground garlic
8 oz frozen corn
8 tbs light margarine
3 tbs sugar
3 tbs corn starch
3 cups skim milk
6-8 large potatoes, peeled and quartered
1/8 tsp black pepper
8 oz sour cream
1 tsp dry rosemary

1. Place potatoes in large stock pot and cover with water. Bring to boil over high heat. Boil 15-20 minutes, until fork inserted in potato goes through easily.

2. Meanwhile, in mixing bowl whisk egg and milk together. Add bread crumbs. Let sit approximately 5 minutes. Stir in onion, sage, black pepper, paprika, mustard, and garlic. Add ground meat and mix well with hands.

2. Spray 13X9X2 inch baking dish with cooking spray. Spread meat mixture into bottom of dish evenly. Bake at 350 degrees 15 or so minutes, until set. Remove from oven.

3. Meanwhile, boil frozen corn according to package directions. Drain. Return pan to stove. Melt margarine over medium high heat. Add cornstarch. Stir in sugar and slowly add milk. Stirring constantly, allow mixture to boil and thicken. Remove from heat. Pour over partially cooked meat mixure.

4. Drain cooked potatoes. Return to stock pot. Add sour cream, black pepper, and rosemary. Mash with potato masher OR whip with electric mixture. If potatoes are still thick, add a small amount of milk until desired consistency.

5. Spread potatoes over creamed corn. Sprinkle with paprika.

6. Bake at 350 for 35 or so minutes, until top of potatoes form crust. Allow to cool 10 minutes before cutting and serving.