Shepherd's Pie with Loaded Mash

This should probably, more appropriately, be called “Everything but the Kitchen Sink Shepherd’s Pie.” It is one of those sloppy, “I don’t care what it looks like on the plate” casseroles. If you love corn, this has plenty of it. If you love loaded mashed potatoes, you got that, too. This casserole has so many layers of flavor, who cares what it looks like when served? I call this a “fun” meal. It’s fun to prepare and fun to eat! It’s one of those “let your imagination run wild meals.” And, that’s exactly what I was thinking when I came up with this recipe. This is a thoroughly modern take on an old-fashioned comfort food classic. Despite the number of ingredients, this is really quick and easy to prepare, because you can multi-task (a phrase we are all too familiar with nowadays), or use shortcut ingredients, which I will suggest later in this post. And, you can always leave out the ingredients that don’t suit you. Anything goes!

Here goes the first shortcut, if you don’t have the time or energy to deal with making your own mashed potatoes, buy 2 bags of frozen steamed. Unless you are cutting the recipe in half, you will need 2 bags, or you will be scrimping on the loaded topping. 

Peel potatoes and dice. Chop onion and garlic (or use jarred minced garlic) for ground beef mixture.Add potatoes and 1 or 2 whole, peeled cloves of garlic to large pot of water. Bring to a rolling boil and cook for another 20 to 25 minutes, or until potatoes are fork tender.

In the meantime, in large skillet, combine ground beef, onion and 2 cloves chopped garlic. Brown beef, stirring occasionally and breaking up larger pieces. When beef is evenly browned, and the liquid has burned off, stir in 1 can cream of mushroom soup and mix thoroughly. I add the soup because I am thinking of the leftovers. Ground beef that has been cooked on the stove top then baked, tends to dry out; which means it’s especially dry by the time you get to the leftovers. Of course, this addition is optional. If you prefer your meat drier then leave it out.

Preheat oven to 350° F.

Spray a 10x15x2-inch baking dish with non-stick cooking spray. Spread meat mixture evenly over bottom of baking dish. 

Spread a can of creamed corn evenly over meat mixture. Now spread a can of well-drained kernel corn (or equivalent amount of frozen kernels) over the creamed corn.

In colander, drain cooked potatoes with garlic cloves. 

Transfer to large bowl (including garlic). (I always mash my potatoes right in the same pot I cooked them in; easier clean-up.) Add butter, seasonings and egg. Yes, add an egg. This adds a nice texture to potatoes and keeps potatoes from “spreading” in the oven. (I even add an egg to baked stuffed potatoes.) Gradually, add some milk (not all of it). Beat well. Add additional milk, as necessary, until the potatoes are creamy. Add 1 cup of shredded cheddar cheese to potatoes and mix well to combine. Note: You can adapt the seasonings to suit your personal taste.

Evenly spread mashed potatoes over meat and corn mixture in baking dish, spreading out to edges (and touching edges to seal).

Bake for 20 to 30 minutes, or until heated through.

Meanwhile, remove seeds and pulp from tomato (again, recommended for the leftovers, to keep the potato topping dry the next day). Chop tomato. Thinly slice green onions.

Cook bacon (or substitute store-bought bacon bits). When cool, crumble bacon. 

Remove casserole from oven. Top with remaining shredded cheese. Return to oven for another 5 minutes, or until cheese is melted.

Remove from oven. Top potatoes with diced tomato, green onions, and bacon.

 Serve while hot.

SHEPHERD’S PIE WITH LOADED MASH
Posted by: www.meldingmagic.com

INGREDIENTS:

Mashed Potato Topping:

• 8 large potatoes, peeled and cubed
• 1 to 2 (peeled, whole) cloves  garlic
• 6 Tablespoons butter
• 1/4 to 1/2 cup milk (add more if needed)
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 Tablespoon dried parsley flakes
• 1 teaspoon kosher or coarse salt
• 1/4 teaspoon black pepper freshly ground
• 1 large egg
• 2 cups shredded cheddar cheese, divided  

Shepherd's Pie Ingredients:

• 2 pounds lean ground beef (90% or above)
• 1 small onion, chopped fine
• 2 cloves garlic, minced
• 1 can cream of mushroom soup
• 1 can whole sweet corn (well drained), or about 1 cup frozen or fresh corn
• 1 can cream style corn

Loaded Topping Ingredients:

• 1 Roma tomato, seeded and chopped
• 4 or 5 green onions, thinly sliced
• 8 to 10 slices bacon, cooked and crumbled

  
DIRECTIONS:
1. Add potatoes and 1 or 2 whole, peeled cloves of garlic to large pot of water. Bring to a rolling boil and
    cook for another 20 to 25 minutes, or potatoes are fork tender.
2. In the meantime, in large skillet combine ground beef, onions and 2 cloves chopped garlic. Brown
    beef, stirring occasionally and breaking up larger pieces. When beef is evenly browned, stir in 1 can
    cream of mushroom soup and mix thoroughly. Remove from heat and set aside.
3. Preheat oven to 350°F.
4. Spray a 10x15x2-inCH baking dish with cooking spray. Spread meat mixture evenly over bottom of
    baking dish. Spread can of creamed corn evenly over meat mixture. Now spread canned or frozen
    whole kernel corn over that.
5. Drain cooked potatoes (with garlic cloves). Transfer to large bowl (including garlic). Add butter,
    seasonings and egg. Add some of the milk. Using hand mixer, beat well, adding more milk (as
    necessary) until potatoes are creamy. Add 1 cup of shredded cheddar cheese to potatoes and mix well
    to combine.
6. Evenly spread mashed potatoes over meat and corn mixture in baking dish, spreading out to edges
    (touching edges to seal).
7. Bake for 20 to 30 minutes, or until heated through. Sprinkle remaining cup of cheese over top of
    potatoes and return to oven for another 5 minutes, or until cheese is melted.
8. Remove casserole from oven. Top potatoes with chopped tomato, green onions and crumbled bacon.
    Serve while hot.

Tips:

You can prepare this casserole ahead of time and refrigerate until ready to bake. You will need to allow additional baking time if you refrigerate first.
If you are pressed for time, you can substitute two 24-oz bags of frozen Steam & Mash potatoes.