SHEPHERD'S PIE WITH CARAMELIZED ONIONS

Steps:

• Steam potatoes in a steamer basket over boiling water until they are soft, 20 to 25 minutes.
• Meanwhile, mix ground beef in a bowl with allspice, salt and pepper to taste.
• Brown seasoned ground beef in a large skillet until it is almost cooked through, but still somewhat pink.
• Transfer to a medium-size bowl with a slotted spoon.
• Add the onions to the fat in the skillet, cover and cook, stirring frequently, until they are a deep golden to dark brown, about 10 minutes.
• The onions should get quite dark brown and caramelized. (Don't cook at too high of a heat, or they will burn).
• Add the water and stir, scraping browned bits from bottom of skillet.
• Add onions and the cooking liquid to the ground beef and stir until combined. Season to taste and set aside.
• Preheat the oven to 350°F.
• Mash the potatoes until they are completely smooth, adding the milk and cream as you mash them.
• Season to taste with salt and pepper. (The potatoes will be quite soft)
• Add corn to the meat mixture.
• Press mixture into a 9-inch glass pie plate or 8x8-inch glass baking pan.
• Spoon or pipe potatoes evenly over the mixture, making sure you completely and evenly cover the meat (don't pile in center).
• Bake until it is hot through, about 30 minutes.
• Remove from oven while you heat broiler.
• Broil about 2 inches from the heat until potatoes are golden brown on top, 3 to 4 minutes.
• Serve immediately.