Shepherd’s Pie by RICARDO
Shepherd’s Pie by RICARDO

Preparation time 20 minutes

Total time: 1 hour 20 minutes

Ingredients

  1. 4 cups (680 g) russet or Yukon Gold potatoes, peeled and cubed
  2. 1/4 cup (55 g) butter, approximately
  3. 1/2 cup (125 ml) milk, approximately
  4. 1 onion, finely chopped
  5. 1 lb (450 g) lean or semi-lean ground beef
  6. 1 can (19 oz/540 ml) creamed corn
  7. Paprika, to taste
  8. Dried parsley, to taste

Directions

  1. In a large pot of salted water, cook the potatoes until very tender. Drain.
  2. With a masher, coarsely crush the potatoes with at least 2 tbsp of the butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
  3. With the rack in the middle position, preheat the oven to 375°F (190°C).
  4. In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
  5. Lightly press the meat into the bottom of an 8-inch (20 cm) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
  6. Bake for 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

NOTE FROM RICARDO

This recipe doubles easily.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more