Cheesy Shepherd’s Pie

Cheesy Shepherd’s Pie

  • Preparation 30 min
  • Cooking 1 h
  • Servings 6

Categories

Ingredients

    • 6 cups (1 kg) russet potatoes, peeled and cubed
    • 4 garlic cloves, halved
    • 6 tbsp (85 g) butter
    • ½ cup (125 ml) milk
    • ½ tsp rosemary, finely chopped
    • 1 ½ lb (675 g) lean ground beef
    • 1 onion, chopped
    • 1 tbsp (15 ml) olive oil
    • 2 cups (300 g) frozen corn kernels, thawed
    • 1 can (19 oz/540 ml) creamed corn
    • ½ lb (225 g) semi-firm washed rind cheese (see note)
    • 3 tbsp parsley, coarsely chopped
    • 1 tbsp (15 ml) lemon juice

Preparation

Note from Ricardo

This recipe is great with Tête à Papineau, Oka, Victor et Berthold or Freddo cheese.

Personal Note

To help you with this recipe

Potato Masher

Potato Masher

26.99 $

This stainless steel potato masher can be used directly into your non-stick cooking pots without scratching thanks to its silicone rim. Ultra-resistant, it can withstand temperatures up to 230 °C/446 °F.

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