Authentic Shepherd's Pie (up-date)

With my Scottish ancestry, I like to experiment with authentic recipes. So, I experimented with a few tweaks to my tried and true Shepherd's Pie recipe that I shared with you in 2011 and I discovered a way to make this already yummy recipe taste even MORE authentic. I was in Shepherd's Pie heaven when I tasted this last night for supper, because it tastes exactly like the authentic Shepherd's Pie at my favorite restaurant, The Pub at The Greene. If you want a very authentic taste, please try this (P.S. I also increased the serving size from my original recipe) . . . 

 









You will need:

~2 lb ground chuck   
~1 med-large sweet yellow onion, diced  
~1 TB dried rosemary; crunched & crumbled  
~1 heaping ts thyme  
~salt and pepper to taste  
~2 cans whole-kernel sweet corn  
~2 8-1/2 oz cans peas and carrots  
~3-4 c mashed potatoes  
~1 TB garlic granules
~1 c of shredded Parmesan cheese (Mozzarella works, too)  
~3 qt casserole

Directions:

1) brown ground chuck, onion, crunch rosemary in your hand and sprinkle it and the thyme over the meat; stir to blend while browning meat 
2) when meat is browned and onions are cooked through, spread meat mix into bottom of casserole   
3) spread the corn and then the peas and carrots in LAYERS
4) mix the garlic granules into the mashed potatoes  
5) cover entire top with the potatoes, all the way to the edge   
6) sprinkle shredded cheese over the entire top of the potatoes  
7) bake at 350* for 25 minutes OR until cheese is melted and potato edges are lightly browned
     
Enjoy one of my new favorite dishes!!!

Blessings from Ohio . . . Kim<><