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Preparation time
20 minutes
Total time:
1 hour 20 minutes
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Ingredients
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15 mL (1 tbsp.) vegetable oil
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1 onion, chopped
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1 kilo (2.2 lb.) ground beef
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Salt and pepper, to taste
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45–60 mL (3–4 tbsp.) soy sauce
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398 mL (1 can) kernel corn, strained
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398 mL (1 can) cream corn
Cream Cheese Potato Purée
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6–8 yellow potatoes, peeled
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60–80 mL (¼ to ⅓ cup) butter
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45 mL (3 tbsp.) cream cheese
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3 mL (½ tsp.) garlic salt
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Salt and pepper, to taste
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Directions
- Preheat oven to 180 °C (350 °F).
- Heat oil in a non-stick skillet. Add onion and cook for 2 minutes.
- Add meat and cook until no longer pink.
- Add soy sauce and mix. Continue cooking for 2–3 minutes.
- For the potato purée, boil potatoes for 30–35 minutes or until fully cooked. Drain.
- Puree potatoes, then add butter, cream cheese, garlic salt, and salt and pepper. Mix well until smooth and creamy.
- Place meat in an oven-safe dish and spread the kernel and cream corn evenly. And cover with a full layer of cream cheese potato purée.
- Bake 30–35 minutes or until golden brown.
- Remove from oven.
- Cut into portions and serve.
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