Shepherd’s Pie


Shepherd’s Pie Recipe

Shepherd’s Pie Recipe

Shepherd’s Pie Ingredients

4 cups (680 g) peeled and diced russet or Yukon Gold potatoes

1/4 cup (55 g) butter, about 1/2 cup (125 ml) milk, about 1 onion, coarsely chopped

1 lb (450 g) (450 g) ground beef that is lean or semi-lean

1 can (540 mL/19 oz) corn creamed

Paprika, as desired

To taste, dried parsley

Shepherd’s Pie Preparation

Cook the potatoes in a big saucepan of salted water until very soft. Drain.

Mash the potatoes roughly with at least 2 tablespoons of butter. Purée the milk using an electric mixer. Season with salt and pepper to taste. Set aside.

Preheat the oven to 375°F (190°C) with the rack in the middle position.

Brown the onion in the remaining butter in a large skillet. Cook until the meat is golden brown. Season with salt and pepper to taste. Take the pan off the heat.

Press the meat lightly into the bottom of an 8-inch (20-cm) square baking dish. Cover with mashed potatoes and corn. Season with paprika and parsley.

30 minutes in the oven. Complete the cooking process under the broiler. Let it cool for 10 minutes.


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