Shepherd's pie with leeks

Author: Les Cultures de chez nous
Pâté chinois aux poireaux
Preparation 20
Baking 35
Portions 4
Freezing No


  • 6 large peeled and diced potatoes
  • 30 ml (2 tablespoons) of butter
  • 125 ml (1/2 cup) of milk
  • Salt and pepper and a pinch of ground nutmeg
  • 250 ml (1 cup) of grated Mozzarella cheese
  • 30 ml (2 tablespoons) of vegetable oil
  • 681 gr (1 1/2 pound) of chopped beef
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of steak spices
  • 2 cans of 398 ml (14 oz) of corn kernels or cream up to taste
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  • In a casserole, boil potatoes in salted water, until tenderness. Drain well.
  • Reduce potatoes into puree with a pestle. Add butter and milk. Mix well, add mozzarella cheese. Salt, pepper and add nutmeg. Set aside.
  • Preheat oven at 350°F (180°C).
  • In a large pan, brown chopped beef in oil with Les Cultures de chez nous sliced leeks at medium high heat and crumble for about 5 minutes. Season with steak spices.
  • Divide beef and leeks mixture into 4 glass jar or oven safe plate, then a layers of corn and finish with smashed potatoes.
  • Oven bake 20 minutes.
  • Serve with homemade fruits ketchup, if desired.

Chef's notes