Recipe by Amy Duchesne
A French Canadian dish that goes way back to the railroads being built by Chinese immigrants- according to what I am told. This dish was easy and inexpensive so this is what they ate. This is another dish that is commonly prepared up in the Northern Quebec region.
Top Review by Chef Buggsy Mate
Made this recipe but made one small alteration. Since no one in my family likes creamed corn, I used 1 can creamed corn and 2 cans regular corn which I drained the liquid from. The added sweetness from the creamed corn added an interesting flavor to this dish that we know as Shepherds Pie...a common dish in New England. I will definitely make this again- especially on nights when I am craving a good old comfort food meal. Thanks for posting this recipe Amy. Made and reviewed for Spring PAC 2010
- 4 (14 3/4 ounce) cans creamed corn
- 1 -2 lb ground beef
- mashed potatoes (instant or homemade)
- 1 medium onion, chopped
To make homemade potatoes
- 4 -5 large potatoes, peeled and chopped
- 2 tablespoons milk or 2 tablespoons evaporated milk
- 2 tablespoons butter or 2 tablespoons margarine
- salt and pepper
Directions See How It's Made
- To make homemade potatoes:
- Boil potatoes tender and soft; drain the water.
- Add milk at a time butter.
- Beat the mixture until your potatoes are creamy and smooth.
- Add salt and pepper to taste.
- Cook beef and onion in a skillet until the beef is done and the onions are translucent.
- Cook your instant or homemade potatoes and set aside.
- In a large casserole dish add the meat and onions and spread around to cover the entire bottom of the dish.
- Spread the creamed corn over the meat and onions.
- Spread the mashed potatoes over the creamed corn to form the last layer.
- Bake at 350 degrees until the the top of the potatoes become golden brown.
- Serve and enjoy.