Who can resist comfort food that will warm you up from the inside out on a cold winter’s day? It’s just the meat and potatoes dish your family will ask for again and again.

Welcome to down home cooking at its’ finest, folks and it doesn’t get much better than this!

I am proud to be partnering with Iowa Corn and Iowa Beef to bring you this sponsored post and share more with you about corn. As always, all opinions are 100% my own.

This recipe quickly became a family favorite when I first made it way back when our kids were little.
I loved it because it was so easy to put together. Over the years I’ve made various changes to it making it even better and consequently blog worthy.

And you know what?
Believe me when I say that it tastes even better the next day. The flavors have a chance to party together and consequently, your taste buds will be eternally grateful.

SAVE THIS RECIPE FOR SHEPHERD’S PIE TO YOUR FAVORITE PINTEREST BOARD!

What is Shepherd’s Pie?

This popular recipe originated in Ireland in the late 1700’s to early 1800’s. During a time when housewives were frugal (though doesn’t that still ring true today as well?), they looked for a good way of putting leftovers on the table and thus history was made.

Typically, the “traditional” Irish version of a Shepherd’s Pie contains a different animal protein where as their Cottage Pie contains beef.
Here in the United States though we’re more likely to make this recipe with beef, hence why it’s enjoyed by so many.

Whatever you decide to call it, this hearty casserole will undoubtably become a family favorite, appearing regularly on your menu just as it does on ours.

How do you know if the beef you purchase is grain-fed?

You actually won’t. The only labels you will see is if the cattle has been grass-fed. The reason being is that most beef is from cattle that are grain-fed, so therefore won’t have a specific label identifying them.

One of the things I learned on my recent farm tour with Iowa Corn was that all cattle, including grain-fed cattle, spend the majority of their lives eating grass. then 11% of their lives or 4-6 months in a feedyard. In addition to a specific corn mixture, they are also given a balanced diet which may consist of potato hulls, sugar beets, hay or forage.

All cattle may or may not be given FDA-approved antibiotics to treat, prevent or control disease and/or growth preventing hormones. Rest assured that ALL of the farmers I’ve spoken with who raise cattle and pigs will NOT give their livestock any antibiotics unless it is absolutely necessary.

As with our children, we don’t administer medication unless it is warranted. It wouldn’t be in the best interest of the farmer to do so either.
All farmers adhere to strict rules ensuring that no antibiotics are in an animal’s system before it is prepared for human consumption.
Without question, they want to provide consumers with the best products possible while keeping their farms sustainable.

The beauties below are Red Angus cattle. Heard of them?
I had no idea Red Angus even existed! I thought there were only black. I think I’ve got to get out more. haha
There’s no difference in their meat, only their color.

They are being raised on the Rowe Family Farm in Union County, Iowa.
As with all farmers, stewardship is extremely important. Justin Rowe’s father and mother took exceptional steps to preserve their family farm which included rotational grazing, building fences around ponds and installing water tanks underneath them as well as taking steps to prevent soil erosion and lots more.
Their exceptional work earned them awards, in addition to giving them peace of mind that they were building a better and more sustainable farm for their sons.

So why use grain-fed beef in this Shepherd’s Pie recipe?

I’m so very glad you asked! 😉

You receive more of a health benefit when consuming grain-fed beef as opposed to grass-fed. The difference being the amount of fatty acid content in those animals that consume grain as it’s been shown to contain higher monounsaturated fat or MUFA.

What are MUFA’s?

MUFA’s are the same type of fat in avocados and olive oil. This fat has been shown to reduce LDL cholesterol as well as lowering the risk of cardiovascular disease and type II diabetes.
You can learn much more about the beef you eat by visiting the Iowa Beef Council as well as more about corn at Iowa Corn!

So let’s eat more beef!

More Beef Recipes –

Remember Clara Peller, who coined the phrase, “Where’s the beef?” in that commercial way back in the 80’s? Well, maybe you don’t, but she’d be super happy that there’s lots of beef in these recipes!

This Slow Cooker Beef Chili Verde with Polenta is delicious by itself, but the taste and texture of the polenta really sends this dish over the top. So don’t skip it!

You can also enjoy a bit of beef in this easy glazed Meatloaf. But please don’t ever tell my mom that it’s MUCH better than hers. It will be our secret. 😉

Of course, one always needs a go-to Lasagna, and my mother’s recipe is the one Kurt would choose to have as his last meal. Seriously.
He loves it that much, as do I.

Pad See Ew is a super easy and fast dish to put together. This recipe is perfect for a busy weeknight meal.
Or if you really want to impress your guests, go with the Braised Short Ribs. Serve over them over buttered noodles, mashed potatoes or creamy polenta with a salad on the side.

Need ideas for those hungry game day fans? Then this Taco Dip and Taco Braid will fill them up! They’re also great to serve on Taco Tuesdays! Make them with the Homemade Taco Seasoning, too!

How Do You Make This Shepherd’s Pie Casserole Recipe?

1. Preheat oven to 400° F and prepare an 8 X 8-inch baking dish by spraying it with cooking spray. At this point, I’ll also line a rimmed baking sheet with aluminum foil which I’ll put the baking dish on when it goes into the oven. Occasionally, it will bubble over the sides, so this prevents any messes in my oven.
2. In a large skillet over medium heat, sautée the green pepper and onion in corn oil or bacon drippings (even better!) until soft.
3. Add the ground beef and cook until browned.
4. While the beef is cooking, combine the beef bouillon and boiling water in a liquid measuring cup. In a bowl, mix the cornstarch and cold water together. Add the beef broth to the cornstarch and mix well.
5. Add the liquid to the skillet along with the steak sauce and steak seasoning (or salt and pepper), and cook until thickened.
6. Add the corn and stir to combine. Then pour the beef into the baking dish.
7. Top with leftover mashed potatoes of these Vanilla Mashed Potatoes and spread evenly.
8. After the “pie” has cooked for about 30 minutes, broil under high heat for 1-2 minutes or until the mashed potatoes are crusted and lightly golden.

One of the things that surprised me most on the farm tour with Iowa Corn was how many uses there are for corn. From feeding animals including cattle and pigs to ethanol, foods and much more, corn is a very versatile crop! I seriously had no idea. It’s in so many of the items we use on a day-to-day basis.

I’ve used it in many of my recipes as well.
This Skillet Mexican Street Corn is one of my favorite ways to eat it. I could seriously eat that whole dish all. by. myself.
Corn muffins are delicious. Have you ever had them? I love them plain, but I these Blueberry Cornmeal Muffins are a delicious version of the traditional muffin.
We eat this Corn Spoon Bread whenever I make Jambalaya. They go so well together and the bread is super easy to make.

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Shepherd's Pie

This easy Shepherd's Pie is made of ground beef, veggies, and corn in a delicious gravy topped with mashed potatoes that are broiled crisp after the entire dish is cooked. This is comfort food at its' finest.

Course Dinners, Main Course

Cuisine American

Keyword Cottage Pie, Shepherd's Pie

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Calories 681kcal

Author Lynne Feifer

Equipment

• Large skillet
• 8 X 8-inch baking dish

Ingredients

• 1 large yellow onion
• 1 green pepper cored, seeded and diced
• 2 tablespoons corn oil or bacon drippings
• 1 lb. corn-fed ground beef
• 1 teaspoon beef bouillon paste or 1 beef bouillon cube
• ½ cup boiling water
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 tablespoons steak sauce
• 2 teaspoons steak seasoning I used McCormick's Montreal Steak Seasoning - see note*
• 12 ounces frozen corn thawed
• 4 cups seasoned mashed potatoes see note*

Instructions

• Preheat oven to 400° F. and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• In a large skillet over medium heat, add the oil, onion and green pepper and cook until soft, about 5-7 minutes.
• Add ground beef and cook until brown, about 10 minutes. Drain fat, if necessary.
• In a liquid measuring cup, pour the 1/2 cup of boiling water. Add the bouillon paste or bouillon cube and stir until dissolved.
• In a small bowl, whisk together the corn starch and 2 tablespoons of cold water. Add the bouillon mixture to the cornstarch and mix well. Pour into skillet.
• Add the steak sauce and steak seasoning and mix until well combined. Cook until sauce is thickened, about 3-5 minutes. Add the corn and stir to combine.
• Pour into the prepared baking dish and spread evenly.
• Top with the seasoned mashed potatoes, such as my Vanilla Mashed Potatoes recipe. *See note. Evenly spread the potatoes over the meat and use a fork to give some texture to the top.
• Bake for 25 - 30 minutes.
• Place broiler on high and broil for 1 - 2 minutes or until the top of the potatoes are crusted and golden, being careful not to burn.

Notes

If not using the recommended steak seasoning, add 1 ¼ teaspoons salt and ¼ ground black pepper to the beef mixture when you add the steak sauce.
For seasoned mashed potatoes, I love to use my Vanilla Mashed Potatoes recipe or some mashed potatoes with added cheese.

Nutrition

Serving: 1g | Calories: 681kcal | Carbohydrates: 77g | Protein: 28g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 275mg | Potassium: 1331mg | Fiber: 8g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 81mg | Calcium: 59mg | Iron: 4mg

Recommended Side Dishes –

We love to eat ours with these Texas Roadhouse Rolls with a smear of Easy Cinnamon Honey Butter on top. They’re the perfect accompaniment to this dish.
My Strawberry Spinach Salad has a lot of color and is full of color. Sometimes I eat more of this salad when I serve the two together. I just can’t help myself it’s that good.
Another side favorite at our house is Roasted Parmesan Broccoli. When that stuff comes out of the oven, I find myself eating it right off the pan.
Then there are the Maple Bacon Brussels Sprouts. Kurt didn’t think he’d like Brussels sprouts, but one bite of these and he seriously fell in love with them. Then he couldn’t stop eating them! haha
Like squash? Butternut squash, spinach, pomegranate arils and rice make up this Butternut Spinach Multi-Grain Medley. We eat it a lot in the Fall, but I love it all year long, too!

The post Easy Shepherd’s Pie appeared first on 365 Days of Baking.

The other 99% is field corn which is used to make various food items, animal feed, fuel and other products we use nearly every day.
I learned all about that and more when I had the opportunity to join the Iowa Corn-Fed Tour with some other food bloggers earlier this month.

The best part, I was able to meet incredible people who make corn their life. 

I am proud to be partnering with Iowa Corn to bring you this post and share with you all that I’ve learned on my recent trip to Iowa. As always, all opinions are 100% my own. 

I’ve been to Iowa a few times since I’ve started blogging.
And I seriously am in love with the state – it’s farmers, scenery and abundant cornfields!

Until I went on this trip though, I had absolutely no idea how important this crop is to our everyday life.
It’s another source of food that I have taken for granted. 

SAVE THIS BEAUTIFUL IOWA CORN TO YOUR FAVORITE PINTEREST BOARD!

Iowa Distilling Company – 

On our first night in Iowa, we had the pleasure of going to the Iowa Distilling Company for dinner catered by Cyd’s Catering. While there we talked with Gary Petersohn and his wife, Teena about the farming they’ve been doing over the past 50 years. 
We also enjoyed some cocktails with bourbon and whiskey made at the distillery.I enjoyed the Distillery’s Cider Fire (pictured below). It was delicious! The drink was made with their Prairie Fire Cinnamon Whiskey.

Did you know?
Whiskey is made from a blend of fermented grains? It is called a “mash bill” which is comprised of corn, barley, rye, and wheat.
Whiskey officially becomes a Bourbon when the mash bill is comprised of at least 51% corn.
Who knew? Not me, that’s for sure!

American Lung Association – 

We enjoyed a lunch and a conversation with Angela Tin from the American Lung Association.
She explained to us that mobile sources of air pollution are the most dangerous, and it is where we need to see the most improvements.
This pollution largely comes from exhaust and the refilling at service stations.

These air pollutants are asthma triggers, and asthma is an extremely serious lung condition.
Yet, bad air quality affects everyone and what we can’t see hurts us the most. 
It’s the little particles that are the most dangerous. 

How are corn and air pollution related?
Field corn is used to make ethanol which is a Flex Fuel.
If we all make a conscious choice to use the 10% ethanol blend gasoline found at the gas stations throughout the United States, we can improve our air and make it cleaner.

Steve Kuiper – 

Steve is a 4th generation farmer on his century-old farm in Marion County, Iowa.
His favorite part of farming is the planning and harvesting.
Every year he wants to improve his farm so that he can provide consumers with the best quality product. Therefore, he uses less insecticide by choice.

He wants people to understand that they’re being the best stewards they can while at the same time being the most profitable. 
Steve’s desire is to make the farm better for his sons, therefore making it more sustainable.

When is corn ready to harvest?

As a whole, corn farmers can tell if their crop is ready to harvest largely based on the picture below. 
See the corn standing up on the stalk? That means it’s still wet. 
If the corn has dropped like one in the forefront then it’s dry and ready for harvest.
The dropped corn will take less time to dry which means less time in the dryers, and less gas the farmers have to pay for. 

Steve uses grid sampling so that he knows the fertility of each area, enabling him to plant different corn seeds for different soil types. 

He is also a big proponent of no-till farming which minimizes erosion, and leaves residue of the previous crop after harvest. 
This makes the soil the best it can be both for profitability as well as for years to come for sustainability.

Dr. Ruth MacDonald, PhD, RD – 

On the last day of our trip, we had the pleasure of talking to Dr. Ruth MacDonald. She is a Professor and the Chair of the Department of Food Science and Human Nutrition at Iowa State University College of Human Sciences.

Dr. Ruth explained to us that there is a general skepticism about science, and that people need to take into consideration that agriculture is a business. 
When discussing GMO’s, she said there have never been any diseases associated with GMO crops. 

We all have to be aware that everyone has an agenda. Therefore, the consumer looking for information, must be wary of many internet sites as they might be funded by companies and/or food boards looking to sway our opinion. 
Some of the unbiased sites she recommended are Best Food Facts and GMO Answers.
If you’re interested, you can also go to the National Academy of Sciences and download the GMO report.

Dr. Ruth also emphasized that organic and conventional food suppliers need to come together so that everyone can afford to have a good nutritional diet.
I couldn’t agree more! 

Science is always changing and always making improvements. 
This means we can be confident that we’ll continue to provide our families with food that will both nourish and sustain them.

I am so very grateful to Iowa Corn for providing me with the opportunity to meet more incredible farmers.
Every farmer we met emphasized the importance of environmental stewardship and how important it is to them that they provide consumers with the best product possible while at the same time they improve their soil for sustainability.
They and many others are the backbone of America. For without farms there would be no food. 

Keep an eye out for more corn related recipes as well as more insights on this incredible crop to come in the next few weeks!

The post Iowa Corn-Fed Tour 2019 appeared first on 365 Days of Baking.