This recipe makes a delicious, filling meal that's perfect for chilly fall and winter nights! I like to use the following spices in various quantities (I've specified these as I use them in the recipe): basil, dried diced onion, minced garlic, McCormick Grill-mates Montreal Steak blend (feel free to use a different steak seasoning blend!), seasoned pepper, garlic salt and sea salt. Use 1/2 pound of ground chuck and 1/2 pound of sausage for an easy variation. —Ashley
Brown the meat over medium high heat along with some diced onions, steak seasonings, a pinch of sea salt, and some seasoned pepper. In the meantime, cut the potatoes into large chunks and boil until they're soft. Drain both meat and potatoes when they're cooked through, and remove from heat.
To make the beef gravy, I'll admit, I use powdered gravy mix. I heat it as instructed on the package, then add some basil, a quick dash of soy sauce, and some finely shredded parmesan cheese, stirring over medium heat until the cheese has melted and the gravy is a nice consistency.
Once the meat is drained, return to the stove, lowering the heat to simmer. Let the gravy reduce, stirring occasionally.
Add butter and milk to potatoes, then mash them until they are smooth. Stir in basil, cheddar cheese, garlic and salt.
In a small pan, heat the corn. Drain excess water.
Next, pour the meat mixture into an oven safe pie dish (I like ceramic or Pyrex). Pour the corn over the meat, then the mashed potatoes (they should make layers). Brush potatoes with some melted butter before baking in a 350F oven for 10-15 minutes or until golden on top.