Servings: 6–8
Ingredients
For the Filling:
- 1½ lbs ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1½ cups corn kernels, drained if canned
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried thyme
- 1 tbsp all-purpose flour
- 2 tbsp butter or olive oil
For the Mashed Potato Topping:
- 2½ lbs potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup warm milk
- ½ cup shredded cheddar cheese, optional
- ½ tsp salt
- ¼ tsp black pepper
Method
- Preheat oven to 400°F (200°C).
- Place the potatoes in a large pot, cover with salted water, and boil for 15–20 minutes, until fork-tender.
- Drain the potatoes and mash with butter, warm milk, salt, and pepper. Stir in the cheddar if using. Set aside.
- Meanwhile, heat butter or olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook until the beef is browned and the onion is softened.
- Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the beef mixture and stir for 1 minute.
- Add the beef broth, tomato paste, Worcestershire sauce, salt, pepper, paprika, and thyme. Simmer for 5–7 minutes, until slightly thickened.
- Stir in the corn and cook for another 2 minutes.
- Transfer the beef mixture to a greased 9×13-inch baking dish.
- Spread the mashed potatoes evenly over the top. Use a fork to make a few ridges so the potatoes brown nicely.
- Bake for 25–30 minutes, until bubbling around the edges and golden on top.
- Let rest for 5–10 minutes before serving. 🥧🥔