Shepherd's Pot Pie

1 lb ground beef
4 Russet potatoes
Scallions, chopped fine
1/4 c onion, diced fine
3 cloves garlic, diced fine
1 can vegetable beef stew
1 can sweet corn
1 carrot, diced fine
1 celery stalk, chopped fine
1 c shredded sharp cheddar for layers

Sauté 1/2 of the onion and all 2 cloves of garlic, brown beef in skillet. Salt and pepper to taste; I also add Italian seasonings to mine which is optional. Set aside.

Peel potatoes and slice thin rounds. Brown in skillet with olive oil until translucent, add chopped scallion and set aside.

In saucepan with a little olive oil, sauté raining onion, garlic, celery, and carrot until onion is translucent. Sprinkle in a little flour to make a roux. Stir in can of beef soup until hot; add corn. Set aside.

Make batter for corn bread topping:
3/4 c corn meal
1 1/4 c flour
1/2 c sugar
2 tsp baking powder
1 tsp salt
3 eggs
1/2 mayonnaise
1/2 c cream
1/4 c milk
1 c shredded sharp cheddar cheese

Mix dry ingredients with dry ingredients and wet ingredients with wet. Combine the two, add cheese, stir. Set aside.

Assemble the pie:
On the bottom of a large deep cast iron skillet, sprayed well with non stick cooking spray, layer sliced potatoes along bottom and partially up the sides. Pour in the beef soup and corn mixture, sprinkle a layer of cheese. Pour on the ground beef, sprinkle a layer of cheese. Pour corn bread batter over the entire mixture, sprinkle remaining cheese. Bake at 375 for 45 minutes or until corn bread topping is slightly brown and done. Cool for about ten minutes, and serve.