Cheesy Shepherd’s Pie
Cheesy Shepherd’s Pie
Ingredients
- 6 cups (1 kg) russet potatoes, peeled and cubed
- 4 garlic cloves, halved
- 6 tbsp (85 g) butter
- ½ cup (125 ml) milk
- ½ tsp rosemary, finely chopped
- 1 ½ lb (675 g) lean ground beef
- 1 onion, chopped
- 1 tbsp (15 ml) olive oil
- 2 cups (300 g) frozen corn kernels, thawed
- 1 can (19 oz/540 ml) creamed corn
- ½ lb (225 g) semi-firm washed rind cheese (see note)
- 3 tbsp parsley, coarsely chopped
- 1 tbsp (15 ml) lemon juice
Instructions
- Place the potatoes and garlic in a large pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 25 minutes or until the potatoes are very tender. Drain. Return the potatoes and garlic to the pot.
- Using a potato masher, coarsely crush the potatoes with the butter. Add the milk and purée until smooth. Add the rosemary. Season with salt and pepper. Set aside.
- Meanwhile, with the rack in the middle position, preheat the oven to 400°F (200°C).
- In an ovenproof skillet, cook the beef and onion in the oil, breaking the meat up with a wooden spoon, until golden. Season with salt and pepper. (Transfer the meat mixture into an 11 x 8-inch (28 x 20 cm) baking dish, if desired.) Spread 1 ½ cups (225 g) of the corn kernels and all of the creamed corn over the meat.
- Slice two-thirds of the cheese and set aside. Dice the remaining cheese. Arrange the diced cheese over the corn. Top with the mashed potatoes.
- Place the skillet (or the baking dish) on a baking sheet. Bake for 20 minutes. Top the shepherd’s pie with the sliced cheese. Finish off cooking under the broiler for 2 to 3 minutes to melt the cheese.
- Meanwhile, in a bowl, combine the remaining corn kernels with the parsley and lemon juice. Spread the corn topping over the shepherd’s pie.
Cheesy Shepherd’s Pie