Shepherd’s pie with leeks
20
35
4
No
Ingredients
- 6 large potatoes, peeled and diced
- 30 ml (2 tablespoons) of butter
- 125 ml (1/2 cup) of milk
- Salt, pepper and a pinch of ground nutmeg
- 250 ml (1 cup) of Mozzarella cheese, grated
- 30 ml (2 tablespoons) of vegetable oil
- 68 g (1 1/2 lb) of ground beef
- 1 package of 250 g (4 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, to taste
Preparation
Side-by-side mode
- In a casserole, boil potatoes in salted water until tender. Drain well.
- With a pestle, puree the potatoes. Add butter and milk. Mix well. Add mozzarella cheese. Salt, pepper, and add nutmeg. Set aside.
- Preheat oven to 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 the beef and leeks mixture into 4 glass jars or an oven-safe plate. Layer corn on top and finish with smashed potatoes.
- Oven bake for 20 minutes.
- Serve with homemade fruit ketchup, if desired.
