Shepherd's Pie with Corn
This hearty Shepherd's Pie with Corn is the perfect comfort food for any occasion. Packed with savory ground meat, sweet corn, and a creamy, cheesy mashed potato topping, it's a family-friendly dish that will leave everyone coming back for seconds!
Servings 8
Calories
Cost $17
Equipment
- vegetable peeler
- potato masher
- hand mixer optional
- HexClad 5.5 Quart Deep Saute Pan
Ingredients
Mashed Potatoes
- 2 pounds yellow potatoes peeled and diced
- ½ teaspoon paprika
- ¼ teaspoon nutmeg
- 2 tablespoons butter
- 3 tablespoons half and half
- salt and pepper to taste
Meat Mixture
- 1 pound ground beef, 93% lean
- 1 tablespoon butter
- 1 small yellow onion chopped
- 12 ounces corn frozen
- 2 cloves garlic minced
- 1 tablespoon dried parsley
- 1 large bay leaf
- 1½ teaspoons salt
- 3 tablespoons all purpose flour
- 2 cups beef broth or beef stock
- 1 tablespoon Worcestershire sauce optional
Topping
- 8 ounces sharp cheddar cheese shredded
Instructions
- Preheat oven to 350°F.
- Peel 2 pounds yellow potatoes. Dice into small cubes. Boil until tender in salted water.
- While the potatoes are cooking, in a large skillet, brown 1 pound ground beef, 93% lean. Drain any excess fat. Add 1 tablespoon butter, 1 small yellow onion, 12 ounces corn, 2 cloves garlic, 1 tablespoon dried parsley, 1 large bay leaf and 1½ teaspoons salt. Cook until onion is soft and translucent.
- Add 3 tablespoons all purpose flour and cook for 2-3 minutes to get the raw flour taste cooked out. Add 2 cups beef broth and cook for about 5 minutes or until thickened. This is optional but you can add the 1 tablespoon Worcestershire sauce here if you'd like an extra depth of flavor.
- Transfer the meat mixture to a 8"x12" baking or casserole dish.
- After potatoes are cooked, drain thoroughly and add to a mixing bowl. Add ½ teaspoon paprika, ¼ teaspoon nutmeg, 2 tablespoons butter, 3 tablespoons half and half and salt and pepper to taste. Mash with a potato masher or with a hand mixer.
- Spread mashed potatoes on top of the meat mixture. Top with 8 ounces sharp cheddar cheese.
- Bake for about 25 minutes, or until cheese is melted and bubbly, and the Shepherd's Pie is hot throughout.
Notes
Tips:
Tip 1: If you are looking to save some time, you can prepare a large bag of instant potatoes, instead of making the mashed potatoes from scratch.
Tip 2: Another time saver is using a frozen bag of mixed vegetables in the beef mixture, instead of cutting up fresh veggies.
Tip 3: Try tater tots on top of the beef mixture instead of mashed potatoes for a change up!
Time Saving Tip: Make this meal in advance! Refrigerate the day before, and bake as directed. This can also be frozen. Thaw in the refrigerator before cooking, and bake as directed.
Storage & Reheating:
Storage: Store leftovers in an airtight container in the fridge for up to 3-5 days.
How to reheat Shepherd's Pie: If you are reheating a large amount, just heat up the oven per the original baking instructions (350°F) and bake until hot. If you're reheating individual servings, reheat in a microwave-safe bowl about 2-3 minutes until hot.
Freezing: Place prepared pie in a container that can be completely sealed. If this will be frozen for longer than a week, I also like to wrap in plastic wrap to ensure a complete seal.
Additions:
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- Additional vegetables such as green beans, broccoli, carrots, peas, cauliflower, etc.
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- Add ½ cup Guinness beer in place of part of the beef broth.
- Instead of ground beef, try ground chicken or turkey, or the traditional ground lamb.
- Instead of cheddar cheese, try Monterey Jack, pepper jack or Parmesan cheese.
- Rather than using whole kernel corn, try using a can of creamed corn, for an extra creamy meat filling.