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Shepherd’s Pie with Creamy Corn Filling Recipe

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This recipe for Shepherd’s Pie with Creamy Corn Filling is from The Scott/Field Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1 lb lean ground beef
2 onions, finely chopped
4 cloves garlic, minced
1 tsp salt
½ tsp cracked black pepper
2 tbsp all-purpose flour
1 cup beef stock
2 tbsp tomato paste
1 can cream style corn (19 oz/540 ml)
4 cups mashed potatoes (made with milk and butter)
¼ cup shredded cheese
Directions:
Directions:
In a skillet, heat oil over medium-high heat for 30 seconds.
Add beef and cook, stirring and breaking up with the back of a spoon, until meat is no longer pink, about 5 minutes.
Transfer meat to a casserole dish.

Reduce heat to medium.
Add onions to pan and cook, stirring until softened, about 3 minutes.
Add garlic, salt, and peppercorns, and cook, stirring for 1 minute.
Sprinkle flour over mixture and cook, stirring for 1 minute.
Add stock and tomato paste, stir to combine and cook, stirring until thickened.

Transfer mixture to casserole dish and stir in meat.
Spread corn evenly over the mixture.
Spread mashed potatoes over the top of the corn and sprinkle with shredded cheese.

Cook at 350 until heated thru about 30 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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