Shepherd's Pie

I make this recipe in a cast iron skillet.

• 1 ½ lb potatoes peeled, cooked and mashed with butter and milk
• Oil for sauté
• 1 med onion diced
• 1 ½ lb lean ground beef
• 2 tablespoons flour
• About 1 c milk- could use beef broth
• Salt and pepper to taste
• 1-teaspoon tarragon (optional but delicious)
• 1 lb frozen corn room temp (microwave is good here) 
• Shredded yellow cheese for topping

Preheat oven to 400. Sauté onions in oil until they start to become transparent. Add beef to pan. Cook until just done. Add flour to beef mixture. Continue to cook 2 or 3 minutes. Add milk to beef mixture a bit at a time stirring well to incorporate flour. I like mine a little thick. Add tarragon if using. Check spicing. Spread corn evenly over beef mixture. Spoon potatoes over corn. Top with shredded cheese. Bake 20-30 minutes till bubbly and browned. For nice lower fat mashed potatoes, use sour cream instead of butter and milk.