Recipe serves 4

1 Tbsp canola oil
1 Cup sweet onions, chopped
3/4 Cup baby carrots, chopped
1 LB lean ground beef
3/4 Cup beef broth
2 Tbsp worcestershire sauce
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp cardamon
1 tsp fresh rosemary
1 Tbsp fresh parsley
1 tsp corn starch
2 Cups frozen shoepeg corn, grilled
4 Cups Yukon golden potatoes, cubed
3 Tbsp butter
1/3 Cup milk
Salt & pepper

Preheat oven to 375F
Heat canola oil in saute pan over medium high heat.
Add onions and carrots cook for a few minutes.
Add beef cooking for 10 minutes or until beef is browned.
Drain fat and add beef broth, worchestershire, brown sugar and spices.
Simmer uncovered for another 10 minutes to reduce liquid.
Pull out a few tablespoons of liquid placing into a small bowl and add 1 tsp corn starch, mix and add back to beef mixture to thicken.
Pour beef mixture into baking dish.
In medium sauce pan cook potato cubes in salted water until tender.
While potatoes are cooking toss frozen corn into saute pan grilling for 5 minutes.
Add corn into baking dish as the next layer of your pie right on top of the beef mixture.
Drain potatoes, add butter, milk and salt/pepper and mash.
Spread potatoes over corn in baking dish as your pie’s top layer.
Sprinkle with paprika and cook for 30 minutes.

Nutritional facts per serving [daily value]: Calories 380Kcal; Protein 18g [38%]; Total Fat 18g [28%][Sat. 8g [42%]]; Chol. 71mg [24%]; Carb. 36g [12%]; Fiber 3g [11%]; Sugars 8g; Calcium 68mg [7%]; Iron 3mg [18%]