Shepherd's Pie
Ingredients
Beef, Corn & Tomato Layer
- 2 tbsp corn oil
- 1 lb ground beef
- 1½ cups onions, small dice (white Spanish onion recommended)
- 2 cloves garlic, chopped
- ½ tsp oregano
- ¼ tsp black pepper
- 1 tsp kosher salt
- ¼ tsp red pepper flakes
- 1½ cups corn kernels
- 2 cups canned crushed tomatoes
- 2 cups fresh plum tomatoes, seeds removed, medium dice
Mashed Potatoes Layer
- 1½ lbs russet or Yukon gold potatoes, peeled & quartered
- 2 tbsp butter
- ¼ - ½ tsp white pepper
- ½ tsp kosher salt
- ½ cup milk
Topping
- 1 cup white cheddar cheese, shredded
How-to
Prepare Beef, Corn & Tomato Layer
- Heat a 1-2 gallon pot over medium-high heat. Add 2 tsp corn oil and ground beef. Stir occasionally, breaking up large pieces of beef. Cook until beef is almost cooked through, about 4-5 minutes
- Add onions and cook until translucent, about 2 minutes
- Add garlic, spices and corn kernels and cook 2-3 minutes, stirring constantly
- Fold in crushed tomatoes and diced tomatoes, lower heat and simmer 5 minutes
Make Mashed Potato Layer
- Peel potatoes and cut into quarters for quicker cooking
- Place potatoes in a pot, cover with cold water and bring to a boil. Lower heat, cover the pot, and simmer until fork tender, about 15-20 minutes
- Drain potatoes, add butter, milk and seasonings. Mash until smooth
Assemble & Bake
- Preheat oven to 350º degrees
- In a 9" x 11" pan add half the potatoes and spread evenly to create a bottom layer. Add beef filling for the second layer. Top with remaining potatoes. Spread evenly and sprinkle shredded cheddar cheese over the top
- Bake for 20-25 minutes on middle rack, until cheese turns golden brown, rotating the dish halfway through the cooking process
- Use a wide spatula to serve, making sure to reach down to the bottom potato layer