Ingredients: |
Ingredients: For the Mashed Potatoes (Alternately, use 4 c of leftover, seasoned mashed potatoes, warmed and beaten until smooth.)
2 lbs potatoes, peeled and quartered
1/3 c milk
½ Tbsp salted butter
¾ tsp salt
¼ tsp garlic powder
1/8 tsp ground black pepper
For the Dish
½ Tbsp salted butter
1 onion, diced
1 lb ground beef (90% lean)
1 tsp paprika
1 tsp thyme
¼ tsp salt
2 c sweet corn,* thawed if frozen
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Directions: |
Directions:1. Preheat the oven to 350F.
2. Put peeled and quartered potatoes into a medium soup pot and cover with water. Bring to a boil and simmer for 15-20 minutes, until the potatoes are very tender. Drain and add the milk, ½ Tbsp butter, ¾ tsp salt, garlic powder, and black pepper. Beat using an electric hand mixer to achieve very smooth and fluffy mashed potatoes. (If using leftover mashed potatoes, beat them to create a smooth texture, adding a splash of milk if necessary.) Set the potatoes aside.
3. In a large skillet, heat ½ Tbsp butter. Add the diced onion and sauté over medium-high heat until the onions are golden, 3-5 minutes. Add the ground beef and brown the beef until it is cooked through.
4. Pour the onion and beef mixture into the bottom of a greased 8x8 baking dish. Evenly distribute the corn over the meat. Finally, dollop the potatoes over the corn, spreading them even to create a top crust.
5. Place the dish in the oven and bake for 30-40 minutes, until the top is golden brown. |
This recipe for Paté Chinois (Sheperds Pie) is from