SHEPERD’S PIE WITH CHEESE CURDS
15 min.
45 min.
6
Ingredients
- 450 g (4 cups) potatoes, peeled and diced
- 250 ml (1 cup) fresh cheese curds
- 450 g (1 lb) ground beef
- 60 ml (1/4 cup) hot milk
- 1 onion, finely chopped
- 1 can of corn niblets
- 1 can of creamed corn
- 1 green onion, thinly sliced
- 45 ml (3 tablespoons) salted butter
- 15 ml (1 tablespoon) soya sauce
- A pinch Montréal steak spices
- A few drops Worcestershire sauce
- A pinch paprika (optional)
- Salt and pepper
Preparation
In a food processor or using a knife, chop or cut cheese curds into small cubes. Reserve.
Place potatoes in a large pot of salted cold water.
Drain and put back into the pot.
Dry over low heat for 1 to 2 minutes to eliminate all moisture.
Add hot milk, 30 ml (2 tablespoons) butter, salt, and pepper to potatoes, then mash.
Add cheese curd cubes and mix.
Add green onions. Adjust seasoning and reserve.
Heat oven to 180 °C (350 °F).
In a large skillet, melt the remaining butter.
Cook onions for 5 minutes or until translucent.
Add ground beef and break it into small pieces using a wooden spoon.
Add salt and pepper.
Brown meat for 5 to 10 minutes, avoiding mixing, in the beginning, to cook well.
Halfway through cooking, add soya sauce, Worcestershire sauce, and steak spices, if desired.
Add pepper then stir well.
Cook until meat is browned and all liquid absorbed.
Spread meat in a 20 cm (8 inch) baking dish pressing it with the back of a spoon.
Layer with creamed corn, corn kernels, and top with mashed potatoes and cheese.
Sprinkle with paprika or pieces of butter, if desired.
Bake in oven for 30 minutes, then broil for 5 minutes to brown crust.
