Modified Shepherd's Pie a Complete FLOP

Since Jack has declared mashed potatoes unfit for human consumption, I decided to try a modified Shepherd's Pie using white rice as the topping instead of mashed potatoes. I used a great product from the King Arthur Flour Company, Vermont Cheese Powder, which I mixed in with the rice, thinking that it would make it tastier. Well, for me it did, while the kids thought it was extra-disgusting.

As ever, I thought the dish turned out spectacularly, while the boys thought it was worse than field rations. They only finished their meals after I threatened to cut off their ice cream supply for the night.

For what it's worth, here's the recipe:

Laura's Failed Shepherd's Pie

1 lb. ground beef

1 chopped onion

1 clove garlic, minced

1 c. cooked corn (I used fresh; you may use canned or frozen)

1 can condensed tomato soup

1 1/2 c. cooked white rice

1/4 c. Vermont Cheese Powder

1/2 c. shredded mozzarella

In a large skillet, sauté the beef, onion, and garlic until the meat is no longer pink and the onion is soft. Drain off any accumulated fat, then mix in the corn and soup. Put this mixture into a casserole. Combine the rice with the cheese powder, then put this on top of the meat mixture. Sprinkle the mozzarella over the top, then broil until the cheese melts and browns a bit. Serve to the undying adulation of your grateful family. Or not.