Dwight Shepard’s Pie

This is the Shepard’s pie I make in the summer when the sweet corn in my hometown of Dwight, IL is being harvested and sold at the farmer’s market or given as a gift. You can make it with specific/fresh ingredients or with cheap stuff from the grocery store, most things can be substituted to taste.
—Cole Morgan

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Ingredients

Mashed Potato Topping

• 3 or 4 peeled potatoes
• 1/4 cup milk
• 2 tablespoons butter, room temperature
• Salt and ground black pepper (more black pepper than salt)

Meat and Veggie Filling

• 1 tablespoon olive oil
• 1 chopped onion
• 1 lb ground turkey (or beef or lamb)
• 1 or 2 stalks of sweet corn
• Bag of mixed vegetables or whatever you can find in your fridge
• 1 clove garlic, minced
• 1 teaspoon chicken bouillon powder
• ¼ teaspoon dried thyme
• Salt and ground black pepper to taste
• 1 tbsp all-purpose flour
• Paprika, Cheyenne, or something with a little tang

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Directions

• Peel potatoes and boil for 15–20 minutes
• Set oven to 375°F
• Put some oil in the cast iron and cook the aromatics first
• Add the meat, season during this step, and cover with a lid for better results
• Take the potatoes out and mash them with butter, salt, pepper, and any additional seasonings
• Spray down a casserole dish
• Lay down the filling
• Spread the mashed potatoes over the top
• Bake for about 30 minutes
• Let cool before eating