Cheesy Shepherd’s Pie

Preparation

• • Place the potatoes and garlic in a large pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 25 minutes or until the potatoes are very tender. Drain. Return the potatoes and garlic to the pot.
  • Using a potato masher, coarsely crush the potatoes with the butter. Add the milk and purée until smooth. Add the rosemary. Season with salt and pepper. Set aside.
  • Meanwhile, with the rack in the middle position, preheat the oven to 400°F (200°C).
  • In an ovenproof skillet, cook the beef and onion in the oil, breaking the meat up with a wooden spoon, until golden. Season with salt and pepper. (Transfer the meat mixture into an 11 x 8-inch (28 x 20 cm) baking dish, if desired.) Spread 1 ½ cups (225 g) of the corn kernels and all of the creamed corn over the meat.
  • Slice two-thirds of the cheese and set aside. Dice the remaining cheese. Arrange the diced cheese over the corn. Top with the mashed potatoes.
  • Place the skillet (or the baking dish) on a baking sheet. Bake for 20 minutes. Top the shepherd’s pie with the sliced cheese. Finish off cooking under the broiler for 2 to 3 minutes to melt the cheese.
  • Meanwhile, in a bowl, combine the remaining corn kernels with the parsley and lemon juice. Spread the corn topping over the shepherd’s pie.