Shepard's Pie & Tomato Cucumber Salad {Recipe}

This has always been my favorite meal of all time! I had it all my life (usually on a Sunday, and mostly in the summertime!) Man, I am craving it right now! It is simple and delicious...just what I like!

Now, you must know, that I don't do measurements. I just make it...maybe because I learned how to "assemble" it when I was like 7 or 8, but just go with it...you can't do it wrong!

You'll Need:

Shepard's Pie:

Corn (fresh or frozen or even canned)

Ground Beef

Potatoes

Milk (I used skim)

1/2 stick butter

1/4 cup flour

Cheddar Cheese, grated

Salt & Pepper

1. Cut corn off the cob, or open can or frozen package. No need to pre-cook if you use fresh corn. (If you make with fresh sweet corn it makes it even better. I love me some sweet corn.)

2. Peel and cut up a few potatoes. I only needed two large rustic potatoes for this dish. Fill with cold water until it covers the potatoes and throw in a heavy dash of salt. Bring to boil and cook until they are fork tender. Do not overcook, so be super careful.

3. While potatoes are cooking... Brown the ground beef over Medium to Medium-High heat, and once it is starting to turn brown, add the corn. Salt and Pepper to taste. Once cooked, set aside. 

4. In a small saucepan melt the butter and then add the flour. Stir until combined and cook over medium heat for a few min to burn off the raw flour taste. Add milk and thicken. Salt and Pepper to taste. (I used about a cup of milk, but it just depends on taste, and if I ever let it get too thick I just add a bit more milk.)

5. Transfer meat and corn to a glass dish.

6. Pour the cream sauce over the meat and corn and mix. 

7. Once the potatoes are done, drain & make mashed potatoes. I never make my mashed potatoes with butter or cream. I just add a little bit of skim milk and salt and pepper and whip up! (If you cook the potatoes perfectly you don't need butter, fat, or cream to make it good...just my two cents!)

8. Spread mashed potatoes over the cream, corn, and meat mixture. Make an even layer and smooth out on top.

9. Top with liberal amount of grated cheddar cheese!

10. Place in microwave for 5 min, or until cheese is melted and bubbling.

You can also do this in the oven if you wish, but I am far too lazy to wait!

And now onto the cucumber and tomato salad. My favorite side ever!

You'll need...

Tomatoes

Cucumbers

Green onions

Canola Oil

Red Wine Vinegar

Salt & Pepper

1. Peel and slice cucumbers into thin slices. Put into bowl or dish.

2. Cut a couple of tomatoes into thin slices, and add to cucumbers.

3. Chop up 1 or 2 scallions and add.

4. Add canola oil on top of cucumbers and tomatoes. Just about 1/4 cup or so.

5. Add same amount of red wine vinegar.

6. Salt and pepper liberally. Seasoned salt is also really good on this, if you have some.

7. Taste and adjust seasonings and oil & vinegar to taste.

*The longer the salad sits, the better. And stays well in the fridge for a couple of days!

Finished product! Ooohie-Gooie Yummy Shepard's Pie with a tangy crisp salad. 

The Perfect couple!

Happy Summer!