shepherd’s pie
Ingredients
- 1 small yellow onion
- 4 medium yellow potatoes (Note 1)
- 1tbsp oil
- 2 cloves garlic
- 3/4lbs ground beef
- 1/2 cup corn (Note 2)
- 1/2 cup peas (Note 2)
- 1tsp onion powder
- 1 1/2tbsp flour
- 1 cup beef broth
- 1tsp beef broth powder
- 1tbsp butter
- 1/2 can creamed corn (Note 3)
Directions
- Preheat oven to 375°F.
- Dice onion, chop potatoes, mince garlic, and defrost peas and corn if needed.
- Boil potatoes in salted water until tender. Drain and set aside.
- In a pan, heat oil and cook onions for 2 minutes. Add garlic and ground beef; cook until browned.
- Add peas, corn, flour, and onion powder. Stir to coat. Mix broth powder with water, pour into the pan, and stir until thickened.
- Mash potatoes with butter and salt.
- Layer beef mixture, creamed corn, and mashed potatoes in a casserole dish. Sprinkle with paprika.
- Bake for 20–30 minutes until golden.
Notes
- You could use any kind of potato, I find yellow keeps its moisture best.
- You can use fresh or frozen, I always have a bag of peas & corn in my freezer so we use frozen.
- The can I used was 500ml, so if your can is smaller use about a cup’s worth.
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