Mom's Sheppard's Pie

I learnt to make Sheppard's pie from my mom and when I met my husband he proceeded to tell me that it was upside down. Coming from a Costa Rican family I had no idea what a true Sheppard's pie was supposed to look like. Nowadays I use one of my largest casserole dishes when I make Sheppard's pie and my husband would eat it alone if he could. So here is the secret to "Costa Rican Sheppard's Pie". I start with Yukon gold potatoes and boil them, once soft I strain and add butter, cream/milk, seasoning salt and a smidge of sugar. The creamier the potatoes the better! I put the potatoes as a thick layer on the bottom of the casserole dish. In a frying pan I saute chopped onions until soft and add ground beef. As it cooks I add Italian Seasoning, fresh cracked pepper and a few splashes of Maggi seasoning. Once the meat is cooked through add a mixture of cornstarch and water to thicken. I add this to the top of the potatoes and spread evenly. In a bowl I mix a can of creamed corn and whole kernel peach and cream corn and spread the mixture on top of the meat. The final piece de resistance: grated cheese!!! This goes in the oven at 375 f for about a 1/2 hour until the cheese bubbles and browns slightly. It may not be traditional but it sure is yummy!