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Shepherd’s pie
Shepherd’s pie

Shepherd’s pie

Preparation 30 min
Cooking time 45 min
Servings 4 servings



  • 454 g (1 lb.) semi-lean ground beef (or 300 g [2/3 lb.] ground beef + 150 g [5 oz.] ground pork)
  • 1 large onion, finely diced
  • 15 ml (1 tbsp.) steak spices
  • A knob of butter or some oil


  • 1 can (398 ml) whole kernel corn, drained
  • 1 can (398 ml) cream-style corn

Mashed potatoes:

  • 8 yellow Yukon potatoes, peeled and cubed (4 cups)
  • 125 ml (1/2 cup) milk
  • 60 ml (1/4 cup) butter
  • 15 ml (1 tbsp.) herbes salées du Bas-du-Fleuve
  • Cracked pepper, to taste
  • 1.25 ml (1/4 tsp.) fresh nutmeg, grated


  1. Place the potatoes in a pot.
  2. Cover with cold water.
  3. Salt moderately.
  4. Bring water to a boil.
  5. Let simmer 20 minutes or until potatoes feel tender when pierced with a knife.
  6. Drain.
  7. Place back in the pot.
  8. Using a potato masher, combine the potatoes with 60 ml (1/4 cup) of butter.
  9. Using an electric mixer, puree the mixture with the milk until smooth.
  10. Add the herbes salées, pepper, and nutmeg.
  11. Set aside.
  12. Place your oven rack in the middle position.
  13. Preheat the oven to 190°C (375°F).
  14. In a large pan, sweat out the onion in a knob of butter over medium-high heat.
  15. Add the meat and cook until golden.
  16. Season with salt and pepper, then add the steak spices.
  17. Remove from the heat.
  18. Drain the meat of any excess juices.
  19. Lightly press the meat onto the bottom of an oven-safe dish.
  20. Spread the corn over top, then add a layer of mashed potatoes.
  21. Cook in the oven for 30 minutes.
  22. Finish on broil.
  23. Let cool 10 minutes prior to serving.
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