I have always loved the shepherds pie. In recent years, my sister-in-law lead me onto a more hearty way of making it. Basically, you cook a meatloaf in the bottom of a glass pan. I go ahead and season it with my favorite the McCormick brand smokehouse maple seasoning. I do 2 pounds of ground beef, one cup of quick oats and 2 eggs. Then I bake it at 375 for 45 for 50 minutes.

While it is baking I choose which vegetables I will use: steamed carrots and peas or this time, frozen corn and peas. I steam them, then make McCormick brown gravy. This creates the “middle“ of the pot pie.

Lastly, my boys peel russet potatoes. Sometimes I use golden or red potatoes just depends on what I have on hand. We usually peel 10 to 12 for our family. Once the potatoes have been steamed and drained, I melt butter over the potatoes, then add milk and seasonings. I prefer garlic, seasoning salt, and minced garlic. As a side note, I used to use black pepper but that is some thing that causes me to flare, so I can no longer use it.

Once the meatloaf is baked, combine all of your ingredients. You can also top it with melted cheese.