Quebec Style Shepherd's Pie

Ingredienser

For the Mashed Potatoes

2 lbs potatoes, peeled and quartered

1/3 c milk

1 Tbsp salted butter

¾ tsp salt

¼ tsp garlic powder

1/8 tsp ground black pepper

For the Dish

1 Tbsp salted butter

1 onion, diced

1 lb ground beef (90% lean)

1 tsp paprika

1 tsp thyme

¾ tsp salt

2 c sweet corn,* thawed if frozen or 1 can creamed corn

2 + cups shredded cheddar cheese

Instruktioner

Preheat the oven to 350F.

Put peeled and quartered potatoes into a medium soup pot and cover with water. Bring to a boil and simmer for 15-20 minutes, until the potatoes are very tender. Drain and add the milk, 1 Tbsp butter, ¾ tsp salt, garlic powder, and black pepper. Beat using an electric hand mixer to achieve very smooth and fluffy mashed potatoes. (If using leftover mashed potatoes, beat them to create a smooth texture, adding a splash of milk if necessary.) Set the potatoes aside.

In a large skillet, heat 1 Tbsp butter. Add the diced onion and sauté over medium-high heat until the onions are golden, 3-5 minutes. Add the ground beef and brown the beef until it is cooked through. Add the paprika, thyme, and salt. Taste and adjust the seasonings as desired.

Pour the onion and beef mixture into the bottom of a greased 8x8 baking dish. Evenly distribute the cheese and corn over the meat. Finally, dollop the potatoes over the corn, spreading them to create an even top crust.

Place the dish in the oven and bake for 30-40 minutes, until the top is golden brown.