Cheesy Shepherd’s Pie

From Ars Cookbook

By Andrew Rittner (via email)

Ingredients

1 lb ground beef

4 oz sharp cheddar cheese

4 oz monterey jack cheese

1 4 oz can of Jolly Green Giant “Niblets” corn

instant potatoes

pepper

butter

meat seasoning of your choice

Directions

Brown the ground beef. Season the meat however you like. Sometimes I add onion power, some Old Bay, or whatever meat seasoning I see on the shelf at the store that looks tasty. It’s up to you. While the beef is browning, oil or smear butter on the inside of a 1 quart baking dish. The deep, long kind meant for baking bread works best.

Drain the grease, and put the beef in the baking dish. Pat it down with a fork or spatula. If you’re using pre-shredded cheese, put the 4 oz of Monterey Jack on top of the beef. If you bought a block of cheese, shred it first, then put it on the beef.

Open the corn, and drain the excess water. Spread it evenly over the cheese layer. Pat it down again good with a fork or spatula. If you prefer, you can add any vegetable you like in place of corn. I’ve used peas before. But the corn really is best.

Spread the 4 oz of cheddar cheese over the corn. Follow the above instructions if you bought non-shredded cheddar.

If you’re using instant potatoes, (I use Betty Crocker) make 3-4 servings, following the instructions on the box. I like to add some course-ground pepper to the potatoes, but that’s up to you. If you want to mash your own, just make enough to fi ll the baking dish the rest of the way.

When the potatoes are done, spread them evenly over the last cheese layer. It should fill the 1 quart dish perfectly.

Preheat oven to 350 degrees.

Put the dish in the over, and bake for half an hour, or until the tips of the swirls in the mashed potatoes begin to brown.

Makes about 3 big servings. Reheats very well.