Simple Shepherd's Pie

Ingredients

• 14.8 ounce regular corn cream-style canned
• 11 ounce kernel corn whole green canned drained giant niblets® (such as )
• 1.3 pounds ground beef 
• 15 servings salt and ground pepper black to taste
• 0.5 cup butter divided
• 0.3 cup milk or as needed
• 2  onions minced
• 5  potatoes cubed peeled

Equipment

• frying pan
• oven
• pot
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
3. Mash potatoes with 2 tablespoons margarine; stir in milk. Season with salt and pepper.
4. Heat 2 tablespoons margarine in a large skillet over medium heat; stir in onions and saute until onions are translucent, about 5 minutes.
5. Spread onions evenly over bottom of a 9x13-inch baking dish.
6. Cook and stir ground beef in same skillet over medium heat until no longer pink, breaking up large pieces, about 5 minutes.
7. Layer beef into baking dish evenly over onion layer.
8. Wipe out skillet; place corn and creamed corn in skillet over medium heat and cook and stir until bubbly, about 5 minutes.
9. Pour corn mixture over beef in baking dish.
10. Spread mashed potatoes over corn mixture; dot with remaining 4 tablespoons margarine.
11. Sprinkle with salt and pepper.
12. Bake in the preheated oven until casserole is bubbly and lightly browned at edges and margarine is melted, about 30 minutes.