Tasty Homemade Shepherd's Pie

You’ll love how this classic dish layers seasoned ground beef, creamy canned corn in the middle, and a generous spread of fluffy mashed potatoes on top. It’s a cozy Québécois staple that’s super easy to whip up, especially for family get-togethers.

I’ve been making this dish for over twenty years. Every time my kids come home for the holidays, they ask for it. Something about the simple layers just always hits the spot.

Easy Ingredients

• Beef (ground): Regular or lean—regular gives a little extra flavor thanks to the fat
• Potatoes: Yukon Gold makes it creamy, Russet gets light and airy
• Onion: Brings a little sweet flavor and nice depth—yellow onion works best
• Paprika (sweet): Sprinkles a bit of smoky flavor and color
• Butter: Helps the mashed potatoes turn out rich—if you want to control salt, grab unsalted
• Milk: Makes the mash extra smooth—whole milk will give it richness
• Parsley (dried): Toss on top for a fresh look and herby touch
• Cream-style corn: That sweet creamy middle—get a decent brand since it brings so much flavor

Simple Step-By-Step Instructions

Final bake:

Into your heated oven for about 30 minutes. When you see bubbly bits at the edges, it's ready. Want it browned? Pop it under the broiler 3-5 minutes but keep an eye on it! Let it rest 10 minutes before cutting into it so everything sets nicely.

Putting it all together:

Pack in the cooked beef, press it flat with your spoon. Spread the creamy corn on top. Dot big spoonfuls of mashed potatoes, then gently smooth it out without mixing up the layers. Sprinkle plenty of paprika and dried parsley before popping it in the oven.

Cooking the beef:

Heat up a big pan on medium-high. Melt your leftover butter, then toss in the chopped onion. Let it cook 3-4 minutes until it's soft and barely golden. Add the ground beef and break it up with your spoon, frying around 8 minutes until there's no more pink. Sprinkle with your favorite seasonings—taste and adjust!

Mashing potatoes:

After draining, leave potatoes in the hot pot to steam out leftover water. Drop in butter, squish them up a bit. Now blend gently while pouring in warm milk for extra fluffy mash. Salt and pepper to taste.

Cooking potatoes:

Chop potatoes and add to a pot. Cover with cold water, never hot. Toss in a teaspoon of salt, bring to a boil. Drop the heat and simmer around 25 minutes. Check if they're super soft by poking with a knife. Pour off all the water once they’re done.

Good To Know

• Makes awesome leftovers—keep in the fridge up to 2 days before baking
• Add your salt and spices to each layer to max out the taste
• You can freeze it up to 3 months and it reheats well

I always keep cans of cream-style corn on hand just for this meal. My Quebec grandma made it every Friday when I was a kid. The smell of paprika baking still brings me right back to her kitchen.

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Storing and Heating Up

Leftovers keep great in the fridge in a sealed container for about 3 or 4 days. For warming up, cover with foil and bake at 160°C (320°F) for around 20 minutes until hot in the center. If you’re reheating just a serving, the microwave works—try 2 minutes on medium, check, and go longer if you need.

Regional Twists

In parts of Quebec, you'll find a bit of cinnamon stirred into the corn for sweetness. Some families skip the cream corn and use whole kernels—or even combine both for more bite. Out east you might see crumbled white fish swapped for beef, a tasty nod to their coastal roots.

Perfect Sides

People usually serve it alongside pickled beets or ketchup, keeping with Quebec tradition. A tangy slaw gives some crunch and brightness too. Want to change it up? Try a simple leafy salad with maple vinaigrette—it really goes so well with the layers in this dish.

Pro Tips

• For richer mash, stir in a spoonful of sour cream or some cream cheese
• If you like more texture, just mash potatoes by hand and skip the mixer
• Busy nights? Make the mashed potatoes the day before and warm them up when you're putting everything together

Frequently Asked Questions

→ What kind of potatoes work best?

Russet or Yukon Gold potatoes are great for creating smooth, creamy mash.

→ Can I swap the beef for something else?

Sure, you can use minced chicken or even a vegetarian option like lentils.

→ Is it okay to make it ahead of time?

Definitely, prepare it beforehand and simply warm it up in the oven before serving.

→ What spices can enhance the flavor?

Sweet paprika and dried parsley add a nice touch, or try a pinch of nutmeg in the mash for something special.

→ How do I stop the mash from sticking to the dish?

Spread a thin layer of butter or a drizzle of oil on the dish before adding the mash to prevent sticking.