Viola’s Sheppards Pie

While making supper Friday I snapped some pictures with my iPhone.  I thought I would share with you this version of my mom’s shepherds pie 🙂 Traditionally the topping is mashed potatoes but to mix things up a bit my mom decided to slice thin potatoes and just cook them that way with butter and salt and pepper.

First off cook 1 1/2 pounds of ground beef with salt and pepper to taste with 1 clove of garlic (or 2 if you really like garlic) finely minced.

I got so caught up in my potatoes I forgot to get a shot of the corn! I know corn is so exciting lol.

 

Take a can of cream corn and layer that on top of your ground beef along with two cans of regular corn and spread that layer even as well. This brings a lot of moisture to the dish as well as flavor. Who doesn’t like corn right?

Next take 4 potatoes or so (mine are puny so I have a few more) and roughly peel them. Now slice them into thin slices. This is where I break out my mandoline to make short work of this process 🙂

Layer your finely sliced potatoes on top of the corn layer and sprinkle with salt and pepper and a drizzle of EVOO

Hmm because I’m french I need to add butter right here!

and cheese…..(flakes of Parmigiano-Reggiano)

Ok into a 425 Degree oven it goes for 40-45 minutes till the potatoes are tender.

Voila:

I served this with a nice light herb salad with fresh tomatoes

Bon Appetite! This is so easy to make and delicious I hope you guys try it out 🙂

• Servings: 6-8
• Time: 1hr
• Difficulty: easy
• Print

Ingredients:

• 1 1/2 pounds of ground beef
• salt and pepper to taste
• 1-2 cloves of garlic minced.
• 1 can of cream corn
• 2 cans of regular corn
• 4 medium size potatoes
• 1 tbsp of EVOO
• 4 tablespoons of butter cut up in pieces
• 1/2 cup of Parmigiano-Reggiano cheese

Directions:

Preheat the oven to 425 degrees. In a large skillet brown your ground beef with salt and pepper to taste, along with your garlic. Layer this into a 9X12 pan.  Layer the cream corn next then the 2 cans of regular corn.

Roughly peel your potatoes and slice thinly.  Layer this on top of the corn add your salt, pepper, EVOO, butter and cheese.

Place in oven for 40-45 min (till potatoes are fork tender) Let cool for 10 min and enjoy!

 

Scalloped Potatoes

Don’t you love the aromatherapy of scalloped potatoes bubbling away in your oven. Me too!

Ingredients:

• 5-6 russet potatoes sliced thinly
• 2 garlic cloves finely chopped
• 2 tsp of fresh thyme chopped
• 1 1/2 cups of half and half
• 2 tbsp of butter
• 2 tbsp of flour
• salt and pepper to taste
• 1/2 cup shredded cheese of your choice (I used parmesan) plus more for sprinkling on top to broil

Directions:

I used a mandolin to slice potatoes perfectly thin 🙂

Watch your fingers! I know from experience I had a trip to the ER when I was a young lady.I sliced the tip of my finger off.  Ok no more gross talk. Next!

Yum fresh herbs and garlic.

Ok turn your burner on medium high and melt your butter and add your flour. Cook off the raw flour for a minute whisk constantly and add your half and half with the herb mixture.

Once you let that simmer for 5 to 10 minutes. Turn the heat off. Oh ya looks like I added my salt and pepper to taste here.

Pour your concoction over your potatoes and toss to coat.

Take your grated cheese and add to the mix and toss.

Sprinkle a bit more grated cheese on top and cover potatoes with tinfoil.

Cook in 400 degree oven for about 45 minutes. I take off the tinfoil and allow to cook for another 10 minutes to brown the cheese on top. Enjoy!

By the way I am a super messy cook. I will let you peek in to my kitchen and see my disaster lol.  My sous chef comes in a few weeks to help me out. AKA Dad.  My parents live in northern Canada so I don’t get to see them that often but when I do we have great quality time and I love to cook for them. My mess drives my dad crazy so he is always behind me doing the clean up. 🙂

Ok I am so eager when the food is cooked I forgot the money shot of the casserole before we digged in. I made these scalloped potatoes along with my meatloaf and honey glazed carrots. I have this pic.

 

Scalloped Potatoes

• Servings: 6
• Time: 1 1/2 hrs
• Difficulty: medium
• Print

 

Ingredients:

• 5-6 russet potatoes sliced thinly
• 2 garlic cloves finely chopped
• 2 tsp of fresh thyme chopped
• 1 1/2 cups of half and half
• 2 tbsp of butter
• 2 tbsp of flour
• salt and pepper to taste
• 1/2 cup shredded cheese of your choice (I used parmesan) plus more for sprinkling on top to broil

Directions:

Cut the potatoes in thin slices. (A mandolin works great if you have one)

Chop up your fresh herbs and garlic.

Ok turn your burner on medium high and melt your butter and add your flour. Cook off the raw flour for a minute whisk constantly and add your half and half with the herb mixture.

Once you let that simmer for 5 to 10 minutes. Turn the heat off. Add salt and pepper to taste.

Pour your concoction over your potatoes and toss to coat. Take your grated cheese and add to the mix and toss. Pour into a buttered 9×9 casserole dish and sprinkle a bit more grated cheese on top and cover potatoes with tinfoil.

Cook in 400 degree oven for about 45 minutes. I take off the tinfoil and allow to cook for another 10 minutes to brown the cheese on top. Enjoy!