Tuesday, January 17, 2012

Shepherds Pie

I made us a little bit of comfort food last night for dinner.  I also realized that people like to call what I made by a couple of different names.  I say Shepherds Pie.  My husband calls it Chinese Pie.  I threw the question out there to my twitter followers to see what they though, and a few had never heard of Chinese Pie.  I also hear that it can be called Cottage Pie, or Mince and Potatoes.  So I learned something new.  I think it's safe to say that the majority of the population has at least a vague idea of the recipe that's coming up.

Shepherd Pie

1lb ground beef
4 large russet potatoes
1/2 yellow onion
1 can whole kernel corn
1 can creamed corn
2T butter
2T milk
garlic powder, salt and pepper to taste

Ok, so first you need to start your mashed potatoes.  Peel, and cube the potatoes, and then cover with water.  Boil until fork tender.

Meanwhile, chop your half onion and add to the ground beef in a medium skillet.

Drain the whole kernel corn and combine with the creamed corn in a medium bowl.

One time I tried to dump the corn in the casserole dish and mix in there, assuming that it would become the bottom layer.  My husband was NOT having it.  Meat on the bottom he says.

Once your potatoes are done, drain them and return to the pan.  Add your butter, milk and seasonings and then mash them up.  Right about now, you will want to turn your oven to 375*

Choose your pan, I like to use a loaf pan, because it fits everything and I don't have a lot to work with.  It makes the right size for our little family to have dinner, and then leftovers for lunch.  

First add your beef.

Then the corn

When adding the potatoes to the top, I sort of place large gobs of the potatoes all around and then spread it.  This is an effort to keep it looking somewhat decent.  

Then smooth it out. 

In the oven for 15-20 minutes and you're done.  


We had somewhat of a Goldilocks situation happening with our bowls.

I know some people like to throw fun things in this dish to liven it up, but sometimes you just have to go with a classic.  Enjoy!

What do you do differently?  And what do you call this dish?


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