Shepherd’s Pie

Ingredients :

· 1 tbsp. vegetable oil
· 1 lb. lean ground beef
· 2 onions, finely chopped
· 4 cloves garlic, minced
· 2 tsp. paprika
· 1 tsp. salt (optional)
· 1/2 tsp. cracked black peppercorns
· 2 tbsp. all-purpose flour
· 1 cup condensed beef broth (undiluted)
· 2 tbsp. tomato paste
· 1 can (540 mL) cream-style corn
· 4 cups mashed potatoes, seasoned with 1 tbsp. butter, 1/2 tsp. salt (optional) and 1/4 tsp. pepper
· 1/4 cup shredded Cheddar cheese

(Cooking Conversion Chart)

Cooking Procedures :

1. In a skillet, heat oil over medium-high heat. Add beef and cook, breaking up with into small pieces, until meat is no longer pink and becomes slightly brown in color. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquids.

2. Reduce heat to medium. Add onions to pan and cook until softened. Add garlic, paprika, salt (if using) and pepper, stirring for a minute. Sprinkle flour over and stir for another minute. Add beef broth and tomato paste, stir to combine and cook, stirring until thickened.

3. Transfer mixture to slow cooker stoneware. Spread corn evenly over mixture and top with mashed potatoes. Sprinkle cheese on top, cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours, until hot and bubbly.

4. Transfer to a serving dish and serve.

Make Ahead
This dish can be partially prepared the night before it is cooked. Make mashed potatoes, cover and refrigerate. Complete step 1 and 2, chilling cooked meat and onion mixture separately. Refrigerate overnight. The next morning, proceed cooking as directed in step 3.