Sheepherder's Pie

1 lb. ground beef
salt, pepper, seasoning salt
chopped onion
3-4 medium to large russet potatoes, peeled & sliced
1 can Cream of Chicken soup
milk
brown gravy seasoning packet
frozen corn
cheddar cheese, grated

Bring salted water to boil, add potatoes, cook until soft, about 13 minutes.

While potatoes are boiling, in a large skillet, season ground beef with salt, pepper, seasoning salt and onions, then brown and drain. Add soup & enough milk to make a gravy consistency. Sprinkle with some of the gravy seasoning to taste...I probably use 1/4 to 1/3 of the packet. Mix the frozen corn in with the gravy mixture and set aside.

Mash the potatoes and spread them over the gravy mixture, top with cheese. Bake at 350 for 15 minutes, or until cheese is bubbly. Enjoy!

Audrey's little note: This is EASILY one of my family's favorite meals. Sometimes I change it up and use Cream of Mushroom soup and add a big scoop of sour cream just before adding the corn to give it a stroganoff kind of flavor.

from: Preston family favorites