Simple and Savoury Shepherd’s Pie
Peaches and Cream corn
salt and pepper
Peel and quarter potatoes, boil in salted water until they are tender (about 20 minutes).
While the potatoes are boiling, melt 4 tablespoons butter (1/2 a stick) in a large pan over medium heat.
Sauté onions in butter until tender over medium heat for about 8 minutes.
Add the corn to the onions at about the 6 minute mark of the cooking time of the onions.
Add ground beef and cook until it is no longer pink. Add salt and pepper to taste.
Add the beef broth and cook, uncovered, over low heat for 10 minutes. If you find the beef is dying out, add more beef broth as necessary to keep moist.
Mash potatoes in a bowl with remainder of butter, and season to taste.
Place beef mixture in baking dish. Use a spatula to flatten it out to level the mixture in the dish.
Spread the mashed potatoes on top of the meat in the baking dish.
Put into the oven at 400ºF and cook until bubbling and brown (about 30 minutes). Broil for last few minutes if you want a browned top.
If you are using ramekins, leave them under the broiler for about 10 minutes instead of 30 minutes.