How to Make
Edda's Shepherd's Pie (Version 2)

1. Fry the bacon crisp and put aside.  When cool enough break it up into bite size pieces.
2. Cube the potatoes (with or without the skin ... your choice) and boil in salted water for 15 minutes.
3. While your potatoes are boiling, brown the ground beef, onion and garlic.  Ensure your ground beef is well cooked and well browned.  Drain any remaining grease.
4. When your potatoes are done cooking and tender.  Mash them with milk, butter, garlic, salt and pepper to taste and put aside.
5. In a large bowl add ground beef mixture, bacon, soup, corn, Thyme, Sage and Worchestershire.
6. Spoon the ground beef mixture evenly into the bottom of a lasagna pan (or 2 medium Corningware dishes) then top with the mashed potatoes.
7. If making 2 small dishes one can be frozen to be eaten later.  The other can go into the oven at 350 degrees for 30 minutes or until bubbling.
8. You can add a little melted butter/margarine over the mashed potatoes if desired but do not add it to the one going into the freezer.