never fail shepard's pie

How To Make never fail shepard's pie

• 1

  Peel and cut potatoes into large cubes and put into a large pot (5 quart) of tap water with the 1 tablespoon of salt. Bring to a rolling boil and then lower to a simmer for about an hour. The potatoes should be soft and will break to a fork prick. Drain the water when done, add the cream cheese and sour cream and just let the cheeses sit and melt for about 5-10 minutes; then mash.
• 2

  While the potatoes are boiling, saute the ground beef (without breaking up to much, keep in large chunks because with cooking it will break apart naturally) with the chopped onion at high heat until brown. Keep the temperature on high and add the garlic powder. Continue to saute until the oils are almost gone and the beef is just before drying. = Searing. Then drain the grease (there shouldn't be to much left after cooking it through)
• 3

  Use a large Casserole dish or baking pan and layer from bottom to top: beef mixture all cans of corn shredded cheese mashed potatoes melt on butter to add a golden crust
• 4

  put dish on a foiled cookie sheet put into a 375 degree oven until bubbly throughout and browning the top to your own preference.
• 5

  Serve with biscuits or italian bread and a tossed salad
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