Tired of the same old dinner routine? Craving a comforting, flavorful, and surprisingly healthy meal? Then look no further! This Shepherd's Pie recipe with sweet corn is the perfect solution for a delicious and easy weeknight dinner. It's a hearty, family-friendly dish that's packed with flavor and a delightful textural surprise from the addition of sweet corn. This homemade recipe is a fantastic example of quick dinner ideas and healthy meals that don't compromise on taste.
Ingredients:
This recipe easily serves 4-6 people. Feel free to double it for larger gatherings!
For the Filling:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb ground beef (or lamb, for a more traditional Shepherd's Pie)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can of sweet corn, drained
- 1 cup beef broth
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
For the Topping:
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
Get started with the delicious filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the thyme, rosemary, salt, and pepper. Cook for another minute.
- Add the drained corn and beef broth. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing the flavors to meld.
- In a small bowl, whisk together the flour and a few tablespoons of cold water to form a smooth paste (slurry). Slowly whisk this slurry into the beef mixture to thicken the sauce. Continue to simmer until thickened.
- Stir in the frozen peas. Remove from heat.
Time for the creamy mashed potato topping:
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
- Return the potatoes to the pot and mash with a potato masher or electric mixer.
- Stir in the milk and butter until smooth and creamy. Season with salt and pepper to taste.
Assemble and bake your masterpiece:
- Preheat your oven to 375°F (190°C).
- Pour the beef and corn mixture into a 9x13 inch baking dish.
- Spread the mashed potatoes evenly over the top. You can use a fork to create a slightly textured surface if desired.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
Tips and Variations:
- For a richer flavor, use lamb instead of beef.
- Add other vegetables to the filling, such as mushrooms, bell peppers, or zucchini.
- For a cheesy twist, sprinkle shredded cheddar cheese over the mashed potatoes before baking.
- If you prefer a smoother topping, use an electric mixer to whip the mashed potatoes. Adding a touch of cream cheese can enhance the creaminess further.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This Shepherd's Pie with Corn is a delicious and satisfying meal that's perfect for a cozy night in. It's a great way to use up leftover vegetables, and it's easily customizable to your liking. Enjoy this easy recipe and don't forget to share your culinary creations with us! Happy cooking!