A delightful twist on the classic shepherd's pie, featuring a creamy ranch-flavored potato topping.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even cooking.
In a large skillet, cook the ground beef over medium heat until browned.
Break the beef into small pieces for even cooking.
Add the scallions, green pepper, and garlic to the skillet and sauté until softened.
Stir frequently to prevent burning.
Stir in the ranch dip mix and mix well.
Ensure the seasoning is evenly distributed.
Transfer the beef mixture to a 9x13-inch baking dish and spread evenly.
Press the mixture down gently for an even layer.
Layer the corn evenly over the beef mixture.
Spread the corn to cover the beef completely.
In a mixing bowl, mash the boiled potatoes with butter, cream, and the remaining ranch dip mix until smooth.
Mash the potatoes while they are still hot for a smoother texture.
Spread the potato mixture evenly over the corn layer.
Use a spatula to create a smooth surface.
Sprinkle the chopped chives over the potato layer.
Chives add a fresh flavor and vibrant color.
Bake in the preheated oven for 40 minutes.
Check for a golden crust on the potato topping.
Let the dish sit for 10 minutes before serving.
This allows the layers to set for easier serving.
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