Our Quebec version of “Shepherd’s pie” is more similar to what they call a cottage pie; it's made with beef instead of lamb.
- 6 large Idaho potatoes, peeled and cut into four equal pieces for even cooking
- 2 cups milk
- 3 tbsp butter (for the potatoes) and 2 tbsp butter (for the meat)
- 2 pounds lean ground beef
- 1 large Spanish onion or 2 Vidalia onions, finely chopped in a food processor
- 3 cans of creamed corn
- 2 cans of corn kernels (reserve the juice from one can)
- Salt and pepper to taste
- 1.
Preheat the oven to 350°F.
- 2.
Cook the potatoes in well-salted cold water. Cover, leaving a small opening to let the steam escape.
- 3.
Bring to a boil over high heat, reduce to medium heat, and simmer for 20 to 25 minutes. Check for doneness by piercing a few potatoes with a fork until tender.
- 4.
Cook and caramelize the onions in butter, then add the ground beef. Season with salt and pepper.
- 5.
Drain the potatoes and mash them using the beaters of an electric mixer.
- 6.
Add the milk one cup at a time, along with the butter, salt and pepper to taste. Beat with an electric mixer on high speed until smooth, about 1 to 2 minutes, stirring constantly. Add more milk as needed. Adjust the seasoning, cover and set aside.
- 7.
In the bottom of a 9 x 11-inch rectangular Pyrex dish, spread the beef mixture evenly, including its cooking juices. Add the creamed corn evenly, followed by the corn kernels along with the juice from the can. Cover thoroughly with the whipped potatoes.
- 8.
Using a spoon, create small peaks on the mashed potatoes to decorate and give them a nice golden color when baking in the oven, as shown in the photo.
- 9.
Bake at 350°F for about thirty minutes until the potatoes are lightly browned on top. Place the dish on a baking sheet to catch any drippings.
Let cool to room temperature for about 20 minutes before serving.
It’s so good, yum !!!
