Method

1. Cover the potatoes with cold water and bring to a boil. Cook until the potatoes are tender. Drain and mash with a tablespoon of butter and a splash of milk. Season with salt and pepper. Set aside.
2. While potatoes are cooking, heat up oil in skillet or pot over medium heat. Add chopped onions and cook until they are translucent. Add ground beef to onions and stir to mix evenly. Stirring occasionally, cook beef until it’s cooked through. Add canned cream corn, corn and packet of brown gravy to beef and onion mixture and stir well. Lower heat so that mixture gently simmers and is not burning on the bottom. The mixture should eventually thicken up. Add salt and pepper to taste. Once thickened, remove from heat and set aside.
3. Pull out 4 sheets of foil – about 12 inches long. Make sure you have a flat surface to work on.
4. Place 1/4 of the mashed potatoes in the center. Use your hands and mold the mash potatoes into a baked potato shape. Make a slit or hole in the middle of the potatoes.
5. Scoop about 4-5 tablespoons of meat and veggie filling into the center of the potatoes.
6. Hold the two long edges of foil and bring together in the center above the food. Fold or roll edges down creating a small lip – about 1/2 inch along the entire length of the foil. Make to sure to leave room between the food and the foil.
7. Seal short edges by folding over the edges a few times – again make sure not to crowd the food inside the packet. Your foil packet should be tightly sealed and stay closed when you handle it.
8. Place on a bed of coals – preferably 2 inches thick – for about 15 minutes or until your campfire shepherd’s pie is nice and hot.