Recipe: Bacony Shepherd's Pie

RECIPE:  BACONY SHEPHERD'S PIE

2 slices bacon
1 lb potatoes (2-3 large spuds)
1 bag (12-16 oz) frozen corn or 3 ears fresh
1 -- 1 1/2 lbs ground beef
1/2 cup sharp cheddar cheese, shredded
1/2 tsp garlic powder
1 tsp onion powder
2 Tbsp. butter
1/2 cup milk or cream
salt to taste

Preheat the oven to 425 F and put a large pot of water (1 gallon or so) on to boil.  If using frozen corn, remove from the bag into a bowl and microwave to thaw (or heat on a small pot on the stove).  Drain the corn well.

Chop the bacon into medium (1/4 -- 1/2 inch) pieces.  Put into a skillet over medium-low heat and allow to cook slowly, rendering out as much fat as possible.

While the bacon is cooking, chop the potatoes into chunks and add to the water to boil.

When the bacon has browned and is crispy, remove from the skillet, leaving the drippings.  Add the ground beef to the pan with the drippings and brown.

When the potatoes are pierced easily with a shark knife, drain.  Add the cooked bacon, onion and garlic powder, butter, and milk or cream.  Whip the potatoes with a whisk.  These will likely be "looser" than mashed potatoes that you'd have as a side dish, but this is o.k.  You want a slightly looser consistency.

When the meat is thoroughly browned, drain it well and then add half of the cheese, stirring.  Put the meat into a medium casserole dish.  Top with the rest of the cheese.  Layer the corn on top of the beef, and then add the potatoes, spreading evenly.

Cook in the preheated oven for 20 minutes or until the top has started to brown.  Allow to cool slightly (5 minutes or so) before serving.