Shepherd’S Pie

• 1 pound ground beef
• 3 bacon strips, diced
• 1 small onion, chopped
• 1/4 teaspoon dried oregano
• 2 garlic cloves, minced
• 1/2 cup tomato sauce
• 1 can (11 ounces) Mexicorn, drained
• 5-1/2 cups hot mashed potatoes (prepared without milk and butter)
• 2 eggs, lightly beaten
• 2 tablespoons butter, softened
• 1 to 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• Additional butter, melted

1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook the bacon, onion and oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Top with beef mixture and remaining potato mixture.
3. Bake at 375u0b0 for 20 minutes. Brush with butter. Bake 10 minutes longer or until top is golden brown.

ground beef, bacon, onion, oregano, garlic, tomato sauce, mexicorn, hot mashed potatoes, eggs, butter, parsley, salt, butter

Taken from www.tasteofhome.com/recipes/shepherd-s-pie/ (may not work)