Canadian Shepherd’s Pie Recipe

- 5–6 Large Russet or Yukon Gold potatoes (peeled and boiled).
- ¼ cup Salted butter.
- ½ cup Milk or heavy cream.
- 1 cup Shredded Sharp Cheddar cheese (optional, but highly recommended).

The Mash: Boil your potatoes in salted water until tender. Drain and mash them with the butter and milk until completely smooth. Stir in half of the cheese if using. Set aside.
The Sizzle: In a large skillet over medium-high heat, brown the ground beef with the onions and garlic. Drain the excess fat.
The Flavor: Stir in the Worcestershire sauce, salt, and plenty of black pepper. In Canada, we like the meat layer to be savory but simple. Spread the meat into the bottom of a 9×13 inch baking dish.
The Corn Layer: Spread the kernel corn over the meat, then pour the creamed corn over that. Smoothing it out creates a moisture barrier that keeps the meat from drying out and the potatoes from sinking.
The Potato Cap: Spoon the mashed potatoes over the corn. Use a fork to create “peaks” and valleys on the surface—these will get crispy and golden in the oven. Sprinkle the remaining cheese on top.
The Bake: Preheat your oven to 375°F. Bake for 25–30 minutes until the corn is bubbling at the edges and the potato peaks are golden brown.

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