While making supper Friday I snapped some pictures with my iPhone. I thought I would share with you this version of my mom's shepherds pie :) Traditionally the topping is mashed potatoes but to mix things up a bit my mom decided to slice thin potatoes and just cook them that way with butter and salt and pepper.
First off cook 1 1/2 pounds of ground beef with salt and pepper to taste with 1 clove of garlic (or 2 if you really like garlic) finely minced.
I got so caught up in my potatoes I forgot to get a shot of the corn! I know corn is so exciting lol.
Take a can of cream corn and layer that on top of your ground beef along with two cans of regular corn and spread that layer even as well. This brings a lot of moisture to the dish as well as flavor. Who doesn't like corn right?
Next take 4 potatoes or so (mine are puny so I have a few more) and roughly peel them. Now slice them into thin slices. This is where I break out my mandoline to make short work of this process :)
Layer your finely sliced potatoes on top of the corn layer and sprinkle with salt and pepper and a drizzle of EVOO
Hmm because I'm french I need to add butter right here!
and cheese.....(flakes of Parmigiano-Reggiano)
Ok into a 425 Degree oven it goes for 40-45 minutes till the potatoes are tender.
I served this with a nice light herb salad with fresh tomatoes
Bon Appetit! This is so easy to make and delicious I hope you guys try it out :)
- 1 1/2 pounds of ground beef
- salt and pepper to taste
- 1-2 cloves of garlic minced.
- 1 can of cream corn
- 2 cans of regular corn
- 4 medium size potatoes
- 1 tbsp of EVOO
- 4 tablespoons of butter cut up in pieces
- 1/2 cup of Parmigiano-Reggiano cheese
Preheat the oven to 425 degrees. In a large skillet brown your ground beef with salt and pepper to taste, along with your garlic. Layer this into a 9X12 pan. Layer the cream corn next then the 2 cans of regular corn.
Roughly peel your potatoes and slice thinly. Layer this on top of the corn add your salt, pepper, EVOO, butter and cheese.
Place in oven for 40-45 min (till potatoes are fork tender) Let cool for 10 min and enjoy!