Easy Classic Shepherd's Pie (Print Version)
# Ingredients:
→ Potatoes and Dairy Products
01 -
1/2 cup (125 ml) milk
02 -
4 oz (55 g) butter
03 -
1 1/2 lbs (680 g) Russet or Yukon Gold potatoes, peeled and cut into pieces
→ Meat and Toppings
04 -
A pinch of dried parsley, to taste
05 -
A sprinkle of mild paprika, to taste
06 -
1 (540 ml) can of creamed corn
07 -
1 onion, finely chopped
08 -
1 lb (450 g) lean or medium ground beef
# Instructions:
01 -
Put the potatoes in a pot and cover them with cold water. Sprinkle with salt, bring to a boil, and then let them simmer for about 25 minutes or until they’re super soft. Drain and return to the pot.
02 -
Mash the potatoes roughly with 2 tablespoons (30 ml) of butter. Then blend in the milk with an electric mixer until smooth. Season with salt and pepper, and set aside.
03 -
Move the oven rack to the center and heat it to 375°F (190°C).
04 -
Meanwhile, on medium-high heat in a big frying pan, cook the onions in the leftover butter until they’re golden. Toss in the ground beef, breaking it up as it cooks, and cook until browned. Add salt and pepper.
05 -
Firmly press the cooked beef into the base of a square 8-inch baking dish. Spread the creamed corn over the meat, then top with the mashed potatoes. Sprinkle paprika and parsley on top.
06 -
Bake for about half an hour. If you like, broil in the end to brown the top. Let it sit for 10 minutes before serving.
# Notes:
01 -
Add more milk if you’d like the mash to be creamier.