This is one of those classic dishes that has endless numbers of variations. Make it with beef or lamb, or both. Or substitute the meat with quinoa and lentils for an equally hearty vegetarian version.
Okay, let's get started on this awesome recipe! Heat the oven to 375 F. Set a 9x13 baking dish nearby.
Peel the potatoes and chop them into large pieces.
In a medium pan, cover them with an inch or two of cold water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 18-20 minutes, until the potatoes are completely tender.
While the potatoes are cooking get your onion ready. I kind of cheat and use a slap chop, but who actually LIKES to cry when chopping up an onion!?
Set aside one tablespoon of chopped onion.
Cut up your garlic, you can use a garlic press if you have one but mine happen to go missing so I'm doing it the good old fashion way.
Shred your cheese! :) I make a little extra to snack on while cooking.
Place a medium size sauce pan over medium heat, add in onions, garlic and olive oil cook until onions become clear.
While the onions are cooking your potatoes should be done so its time to drain those bad boys!!
Mash them thoroughly with a potato masher. While the potatoes are still hot, mix in the butter, milk, and salt. Taste the potatoes and add additional butter, milk, and salt to taste.
Add in the one table spoon of onion and cheese. Mix well :)!!
Just these potatoes alone are heaven! :)
Once the onion becomes clear add in your beef or lamb, thyme, rosemary and worcestershire sauce. Cook until brown, drain excess fat and place meat back into the pan.
Add flour and cook for one minute.
Add in beef broth, ketchup and beef gravy. In the picture above the meat mixture looks running, after about 5 minutes of cooking the meat mixture will thicken.
This is the gravy I use, I've tried to use package gravy but I just find this works best and has the best flavour.
Spread your meat mixture into the dish. Try to make it as even as possible :)!
Open and drain the corn.
Spread the corn over the meat mixture, lightly pressing down so the corn and meat will stay together.
Drop spoonfuls of mashed potatoes evenly over the surface, and then use a spatula to smooth the potatoes into an even layer. Create little peaks with the tip of the spatula.
After 20 minutes this delicious dish will be done, for a nice presentation you can sprinkle on some paprika. I slightly broil the top of the potatoes to get a nice golden brown look.
Serve one enormous square of this casserole. Great sides are broccoli, or a nice green salad.
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- 1.0lb Beef or Lamb
- 9.0 White potatoes
- 1.0 Finely chopped onion
- 1.0Tbsp Finely chopped onion
- 1/2c Grated cheese
- 1.0Tbsp Ketchup
- 1/4c Worcestershire sauce
- 1/2 Can of beef gravy
- 3/4c Beef broth
- 2.0Tbsp Butter
- 1.0Tbsp Salt
- 2/3c Milk
- 1.0Tbsp Dried Rosemary
- 1.0Tbsp Dried Thyme
- 2.0Tbsp Flour
- 2.0 Garlic cloves
- 2.0Tbsp Olive oil
- 3.0 Cans of corn