Its been a few weeks since we’ve had red meat on the menu. I thought it would be a nice treat for Dan to have some Sheppard’s pie. Of course when I went to make dinner I found that I didn’t have any canned cream corn. I took to interest and found a recipe. Honestly it wasn’t that hard to make but I couldn’t tell the difference the homemade version and the canned version. But if you want to try something different, give it a try.

Creamed Corn


1 bag of frozen corn

Olive oil

1 small onion, finely chopped (1/2 cup)

1/2 cup half and half

1 teaspoon sugar

Coarse salt and ground pepper



Cook corn. Take a potato masher and smash corn to separate the corn pulp from the corn.


In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes.


Add corn kernels, pulp and cook.


Add half and half and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

Sheppard’s Pie



1 lb Hamburg

1 bag of frozen corn

Creamed corn

1 bag mixed veggies (peas, green beans, carrots)

5 red potatoes cooked and mashed (with milk and butter)

Shredded cheese


Cook Hamburg.

Cook potatoes. Mash with milk and butter and set aside.

Put cooked Hamburg into a bottom of a 9X13 greased pan.

Cover with corn, creamed corn, mixed veggies and mashed potatoes

Put shredded cheese on top of mashed potatoes. Cook for 20 mins at 350.