Shepherd’s Pie by RICARDO
Prep Time
Cooking Mode
4 tasse cup russet or Yukon Gold potatoes, peeled and cubed
¼ tasse cup butter
½ tasse cup milk, approximately
1 onion, finely chopped
1 lb lb lean or semi-lean ground beef
1 can (19 oz/540 ml) oz creamed corn
Paprika
Dried parsley, to taste
4 tasse cup russet or Yukon Gold potatoes, peeled and cubed
¼ tasse cup butter
½ tasse cup milk, approximately
1 onion, finely chopped
1 lb lb lean or semi-lean ground beef
1 can (19 oz/540 ml) oz creamed corn
Paprika
Dried parsley, to taste
Directions
1In a large pot of salted water, cook the potatoes until very tender. Drain.
2With 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.
3With the rack in the middle position, preheat the oven to 375°F (190°C).
4In 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.
5Lightly 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.
6Bake for 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.
Tips
1
NOTE FROM RICARDO: This recipe doubles easily.
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Personal Note
Personal Note