In Quebec, the classic Irish Shepherd's Pie takes on a new name: Pâté Chinois.Yield: 1 (8x8) pan. (Double the recipe to fill a 9x13 baking dish.)
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F.
- 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.
- 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.
- 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.
- Place the dish in the oven and bake for 30-40 minutes, until the top is golden brown.
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