Monday, April 1, 2013

Shepherd's Pie - Cream Corn Style

Shepherd's Pie, also known as Cottage Pie, is probably one of the easiest pies to make. It's basically meat pie with a mashed potato crust on top. No flour based pastry required. Like! I know this isn't Facebook but I had to say it.

I was left with half a can of cream corn when I used half to make soup earlier. And I figured I should clear it off before it stays too long in the fridge. I have this habit of keeping too many things in there - waste not, being the motivation.

But I have been keeping track of my fridge hoarding activities! I contain it by making a conscious effort to include leftover cooking ingredients into the pot even though the recipe does not call for it. I've now come to realise that this is good practice and I don't need a bigger fridge after all.

- 3 large potatoes (more or less, enough to cover the bowl/s, skinned)
- 1 tbsp salted butter
- 3 tbsp milk

- ½ can sweet corn cream style (425g can)
- 1 tbsp whole kernel corn (can)
- 200g minced beef
- 2 cloves garlic (chopped)
- 1 tbsp cooking cream
- 1 tbsp cooking oil
- Pinch of salt and pepper

Corn Filling
1) Heat cooking oil in pan. Add chopped garlic. Give it a quick stir-fry.
2) Once you can smell the garlicky aroma, pour in sweet cream corn, cooking cream, whole kernel corn and minced beef.
3) Stir until meat is cooked. Don't let it dry out, add water if necessary.
4) Season with salt and pepper and you're done.

Mashed Potato Top
1) Boil potatoes until tender. Then, mash until fine.
2) Stir in butter and milk.

To assemble, pour the filling into a baking dish (not too high - leave some space for the topping). Lay the mash potato on top or pipe it on (I used an icing bag). Bake until lightly browned which took me about 30 minutes at 180c.

Minced meat and corn in cream

Potato piped on - Into the oven it goes!

Nom nom nom

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