Shepherd's pie is a timeless classic of Québec cuisine. Comforting, hearty and easy to make, this family dish brings together ground meat, creamy corn and mashed potatoes to form a winning combination that all generations appreciate. Perfect for chilly winter evenings or quick weeknight meals, shepherd's pie will always bring back childhood memories with a deliciously nostalgic touch.
4-5 large potatoes, peeled and cubed
500 g (1 lb) lean ground beef or ground pork
1 medium onion, finely chopped
1 can (540 ml) corn kernels, drained
1 can (398 ml) creamed corn
2 tablespoons butter
1/4 cup hot milk
Salt and pepper to taste
Paprika or fresh parsley (optional for garnish)
1. Cook the potatoes :
In a pot of salted water, boil potatoes until tender, about 20 minutes. Drain.
Mash with butter, hot milk, salt and pepper until smooth.
2. Preparing the meat :
In a skillet over medium heat, sauté onion until translucent.
Add the minced meat and cook, crumbling with a spoon, until browned. Season generously with salt and pepper.
3. Assembly of the shepherd's pie :
Preheat oven to 190°C (375°F).
Place the cooked meat evenly on the bottom of an ovenproof dish.
Lay the corn kernels on top, followed by the creamed corn.
Cover evenly with mashed potatoes.
4. Oven baking :
Bake for approx. 25 minutes or until golden brown.
Sprinkle with paprika or chopped fresh parsley.
Shepherd's pie remains an essential dish that's easy to adapt to everyone's tastes and desires. Simple to make and always tasty, it's the perfect recipe for bringing the family together around a warm, comforting and nourishing dish. Try our variations to renew this classic and pleasantly surprise your guests or family on a daily basis.
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Perfect texture: For a creamier purée, add a little crème fraîche or grated cheese.
Flavored meat : Flavor ground meat with a touch of spices like thyme, rosemary or a pinch of nutmeg.
Golden gratin : For a crisp, golden crust, sprinkle breadcrumbs or cheddar cheese over the purée before baking.
Quick preparation : Prepare your ingredients in advance (cooked meat and mashed potatoes), as this will speed up assembly for those days when you're in a hurry.
Veggie pâté : Replace beef with ground veg or lentils for a delicious, protein-rich vegetarian version.
Shepherd's pie au gratin : Add a generous layer of grated cheddar or mozzarella cheese to the purée before baking.
Spicy version : Spice up the meat with a little hot sauce, chili flakes, or a touch of chili powder.
Festive shepherd's pie : Incorporate additional vegetables such as peas, diced carrots or sautéed mushrooms for an extra touch of color and flavor.
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4-5 large potatoes, peeled and cubed
500 g (1 lb) lean ground beef or ground pork
1 medium onion, finely chopped
1 can (540 ml) corn kernels, drained
1 can (398 ml) creamed corn
2 tablespoons butter
1/4 cup hot milk
Salt and pepper to taste
Paprika or fresh parsley (optional for garnish)
1. Cook the potatoes :
In a pot of salted water, boil potatoes until tender, about 20 minutes. Drain.
Mash with butter, hot milk, salt and pepper until smooth.
2. Preparing the meat :
In a skillet over medium heat, sauté onion until translucent.
Add the minced meat and cook, crumbling with a spoon, until browned. Season generously with salt and pepper.
3. Assembly of the shepherd's pie :
Preheat oven to 190°C (375°F).
Place the cooked meat evenly on the bottom of an ovenproof dish.
Lay the corn kernels on top, followed by the creamed corn.
Cover evenly with mashed potatoes.
4. Oven baking :
Bake for approx. 25 minutes or until golden brown.
Sprinkle with paprika or chopped fresh parsley.
