Shepherd’s Pie

By: Hessed Pearl Yune Kim


Ingredients/materials:


1- 9 by 13 pan

2-3 pound of ground beef

6-7 medium sized potatoes (I just use russet potatoes)

1 whole small-medium sized yellow or white onion diced

1 can of corn drained

1/2- bottle of ketchup (just kind of taste as you go…may need more or less by your preference)

1/2 heavy whipping cream

1 stick of butter

1-2 tablespoons of salt

1 teaspoon pepper



Peel the potatoes and cut each potato into 3-4 pieces…boil until tender enough to mash. During this time start cooking the ground beef…season w/ salt and pepper. After meat is cooked, drain the fat. Start to sauté the diced onions in the previous skillet used to cook the beef and cook until almost translucent. Then add the ground beef back into the skillet w/ onions and cook on medium/low heat…add the drained can of corn and ketchup and let it simmer for 10 mins. When the potatoes are tender, drain and start to mash w/ a stick of butter and cream (if you don’t have cream, you can use milk). Make sure the mashed potatoes are creamy and not stiff (it will be easier to spread). Season w/ plenty of salt and pepper. After everything is cooked, you can now start to layer the casserole. Place a layer of ground beef mixture onto the bottom of the pan. And then layer the potatoes and repeat only once.

Bake @ 350 for 20-25 mins.



Enjoy!