Shepherd’s pie with leeks
20
35
4
No
Ingredients
- 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 (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 up to taste
Preparation
Side-by-side mode
- 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.
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