Description
‘Tis the season! Cheesy Shepherd’s Pie, with its shredded cheddar and buttery bread crumbs, tops my list for cozy comfort food!
Ingredients
2½ pounds Yukon Gold potatoes
½ cup of milk
4 Tbsp of butter
Salt and pepper, to taste
2 lbs. ground sirloin
2 cans of corn, drained (Or fresh off the cob, or frozen that’s been thawed.)
1 1/2 cups shredded cheddar cheese
1/4 cup unsalted butter, melted
1 cup Italian seasoned bread crumbs
Instructions
Boil your peeled and quartered potatoes until fork tender. Drain.
Place potatoes in mixing bowl with milk, 4 Tbsp butter, salt and pepper.
Beat on high speed until smooth and creamy. Set aside.
In a non-stick skillet, cook the ground sirloin until it is fully done (no pink left).
Ready the corn.
Layer ingredients in individual crocks, or a 13 x 9 pan, beginning with the beef.
Top the beef with corn.
Top the corn with mashed potatoes.
Place in a 350 degree oven and heat through for 35 – 40 minutes.
In the meantime, prepare the buttery bread crumbs: In a small pan, melt 1/4 cup butter and add the breadcrumbs. Using a fork, stir to combine.
Remove shepherd’s pie from the oven.
Sprinkle cheese and bread crumb mixture on top.
Pop under the broiler for a few seconds until cheese is melted and crumbs are toasted.
Enjoy!
