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Fall is the perfect time for Grandma's shepherd's pie. It's a super easy recipe, and it always hits the spot! We have Grandma’s Shepherds Pie For The Win.

*Ingredients:*
5 to 6 russet potatoes
1 lb ground beef
1 cup corn (optional: frozen or canned)
1 cup peas and carrots mix
1 to 1.5 cups beef broth
Butter, garlic paste, and buttermilk (for potatoes)
2 tbls cornstarch
Salt and pepper and any other seasoning
Shredded cheese (optional)

*Instructions:*
1. Rinse and evenly chop the potatoes, then boil them for 15 to 20 minutes or until tender. Season with salt, pepper, butter, garlic paste, and a splash of buttermilk. Mash the potatoes and set aside.
2. In a separate pan, brown 1 lb of ground beef and add some chopped onions. Season the meat with salt and pepper.
3. Add cornstarch, corn, peas, and carrots to the meat mixture. Stir well, then add 1 to 1.5 cups of beef broth and let it cook for 5 to 10 minutes.
4. In a baking dish, layer the meat and vegetable mixture on the bottom. Spread the mashed potatoes on top. If you like, sprinkle shredded cheese over the potatoes. Bake at 350°F to 400°F for 20 to 30 minutes until golden and bubbling.