Ingrédients pour Blue Ribbon Shepherd's Pie
- Ground Beef
- Yellow Onion
- Whole Kernel Corn
- Baking Potatoes
- 1/2 cup evaporated milk
- 1 teaspoon salt (divided use)
- 1/2 teaspoon black pepper (divided use)
- Cream Of Mushroom Soup
- 4 tablespoons butter
- Cheddar Cheese
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Comment préparer Blue Ribbon Shepherd's Pie
- Preheat oven to 350°F (175°C).
- Peel and cube 2 lbs potatoes. Cover with cold water in a saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1.5 lbs ground beef and 1 medium onion (chopped) and cook, breaking up the meat, until browned and onion is translucent (about 8-10 minutes).
- Drain off any excess grease.
- Stir in 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (15 ounce) can whole kernel corn (drained), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Pour the meat mixture into a 2-quart casserole dish.
- Drain the cooked potatoes. Add 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mash the potatoes with a potato masher or electric mixer. Gradually add 1/2 cup evaporated milk until smooth and creamy.
- Spread the mashed potatoes evenly over the meat mixture, ensuring they reach the edges of the casserole dish.
- Sprinkle 1 cup shredded cheddar cheese over the top.
- Bake for 30-40 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
21g
Fat
176g
Carbs
18g
