Shepherd's Pie (most definitely gluten-free)

After two requests, I've decided to post my recipe. It's very basic and very delicious. Sorry no pictures this time, I already ate it by the time people had asked for it. I will say this, living in New England a good chunk of my life, I have added this dish permanently to my comfort food list along side chicken noodle soup and my dad's chili.

Level of Difficulty: Emily

3 lbs. of potatoes, peeled and cubed
1 stick of stick of real butter
1/3 cup milk, sour cream, or soy milk
1 Tsp sea salt

1 lb. ground turkey or beef
1/2 onion, diced
1/2 Tsp. dried sage
Salt and pepper to taste

2 cans or one bag frozen corn
1/2 Tsp. Paprika

Take your three pounds of peeled and cubed potatoes and boil in water until soft enough to easily cut with a butter knife. At the same time, sauté ground meat with the onion, sage, salt, and pepper, then set aside. After potatoes are cooked (not over cooked), remove from stove and drain. Put potatoes in a mixing bowl, and add 2/3 stick of butter, sea salt, and milk. Whip on med-high until creamy and fluffy. In a separate large casserole dish create a bottom layer of corn. Then add of second layer of all your cooked and drained meat. Thirdly, top the dish off with all of your mashed potatoes. Put your remaining butter in tabs on top of your potato layer and sprinkle with paprika. Bake uncovered at 350F for 40-60 minutes, or until the potatoes are golden brown and have formed a crispy layer. Remove, let cool, and serve. Let your insides remember why it's good to be human.