February 22, 2013

Sherry's Shepard's Pie

I just made this last night- a flashback to my childhood in Western Massachusetts.
One of the only dishes my stepfather would make for dinner.  Pure comfort food.  This meal actually defined the idea of comfort food for  me.  When someone even brings up the phrase, this is 1 of 3 dishes I picture.  I love the contrast of creamy sweet corn that bubbles from underneath  the salty potatoes.
Last night  I needed a recipe that was something I could make quickly  and would be easy to heat up as everyone was  coming home at different times.  
You basically, brown the beef, make mashed potatoes and open a few cans of cream corn. Layer the ingredients  and there you have it.  
I like to put the potatoes on the top so they form a nice crust.  Then I pat it with some butter just before taking it out of the oven.  
For the potatoes:
4 pounds golden potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
6 tablespoons unsalted butter, divided
2 tablespoons chopped chives  
  1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. 
  2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
  3. Drain them well and remove the bay leaf. 
  4. Meanwhile, heat the cream and 3 tablespoons of butter in a small saucepan. 
  5. Mix the potatoes with hand beater or stand mixer to desired consistency. 
  6. Add remaining butter to help with beating. 
  7. Add the hot cream and season with salt and pepper. 
  8. Mix together with a spoon and add the chives.

For the meat filling:

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cans of creamed corn


Preheat the oven to 350 degrees F.

  1. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. 
  2. Once the oil heats, add the onion and saute just until they begin to take on color, approximately 3 to 4 minutes. 
  3. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through, approximately 7 minutes.
  4. Pour the beef mixture into an 11 by 7-inch glass baking dish. Top with the corn, then spread with the potatoes, nice and evenly.
  5. Sprinkle with favorite season blend.  I use Emeril's Essence.
  6. Bake at 350 for about 30 minutes or until heated through with a light golden top.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...