Leeks

Shepherd’s pie with leeks

Name: Shepherd’s pie with leeks
Prep time: 55 min
Cook time: 35 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 6 large potatoes, peeled and diced; 30 ml (2 tablespoons) of butter; 125 ml (1/2 cup) of milk; Salt, pepper and a pinch of ground nutmeg; 250 ml (1 cup) of Mozzarella cheese, grated; 30 ml (2 tablespoons) of vegetable oil; 680 g (1 1/2 lb) of ground 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, to taste

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Author: Les Cultures de chez nous

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Preparation 20

Baking 35

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

6 large potatoes, peeled and diced
30 ml (2 tablespoons) of butter
125 ml (1/2 cup) of milk
Salt, pepper and a pinch of ground nutmeg
250 ml (1 cup) of Mozzarella cheese, grated
30 ml (2 tablespoons) of vegetable oil
680 g (1 1/2 lb) of ground 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, to taste

Preparation

Side-by-side mode

In a casserole, boil potatoes in salted water until tender. Drain well.
With a pestle, puree the potatoes. Add butter and milk. Mix well. Add mozzarella cheese. Salt, pepper, and add nutmeg. Set aside.
Preheat oven to 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, stirring and crumbling for about 5 minutes. Season with steak spices.
Divide the beef and leeks mixture into 4 glass jars or an oven-safe plate. Layer corn on top and finish with smashed potatoes.
Oven bake for 20 minutes.
Serve with homemade fruit ketchup, if desired.