SHEPHERD'S PIE FULL CRUST CASSEROLE

First peel, cube, and boil potatoes.

Drain and mash in large bowl with milk and butter,

set bowl aside.

Brown and drain ground beef, return to pan,

cook 1 minute longer adding all the spices.

Add ground beef and drained corn

to potatoes and stir.

Preheat oven to 425*F

Set bowl aside, and on lightly floured surface,

roll out one half the pie crust dough

until it is large enough to line a 9" by 13"

baking pan. ( I use my glass baking pan)

Line the pan, then roll out the other

half of the dough for the top crust.

Place potato mixture into the crust lined pan

and level it with the back of the spoon

or spatula.

Wet the crust that is draping over the edge

of the pan and place the top crust over the pie.

Trim off excess dough, and crimp the edges with

a fork.

Lightly brush or spray top of crust with a little oil,

and slice some steam vents randomly

or in a pattern in the top crust.

Bake for 10 minutes at 425*F

Then turn heat down to 350*F and bake until crust rises slightly and turns a beautiful golden brown.

about 20-25 minutes or so.

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