Created in northern England and Scotland, shepherd’s pie evolved from classic meat pie dishes made in the Middle Ages. Today, this stick-to-your-ribs meal is an American favorite.
I have heard that “fat equals flavor.” Cut back the high-fat ingredients by using lower-fat substitutes, such as low-fat milk and butter. You can also lighten up the meat portion by using higher ground sirloin beef and ground turkey. Better yet, make a a vegetarian pie.
Happy cooking and eating!
Find out what's happening in Bayside-Douglastonwith free, real-time updates from Patch.
Ingredients
- 1 lb. lean ground beef or turkey
- 1 onion, chopped
- 2 garlic cloves, minced
- ½ Teaspoon light butter
- 10 oz can creamed corn
- 10 oz. can cream of mushroom soup with roasted garlic
- Salt and pepper to taste
- 3 cups mashed potatoes (2-3 potatoes)
Preparation:
Find out what's happening in Bayside-Douglastonwith free, real-time updates from Patch.
Preheat oven to 375 degress. In heavy skillet cook ground beef, onion and garlic until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir in cream corn and soup and cook until hot, about 4 minutes, then salt and pepper to taste.
Boil the potatoes and cook for about 20 minutes until tender. Add ½ teaspoon butter and mash thoroughly. Don’t allow the potatoes to become too wet or they won’t crisp up nicely in the oven.
Spoon the meat mixture into an oven proof 9 inch pie plate. Spoon mashed potatoes over meat mixture. Sprinkle paprika. Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling.
Serve with .