This pie is like Shepherd’s pie but with a difference…..a wonderful difference.
- 1 1/2 lbs. yellow flesh potatoes, peeled and cut up
- 1/2 cup sour cream
- 1/4 cup cream
- 1 cup cheddar cheese, shredded
- 1 1/2 cups lean ground beef
- 3/4 cup yellow bell pepper
- 1/2 cup onion, chopped
- 2 minced garlic cloves
- 1 1/2 cups frozen corn
- 1 cup water
- 6 oz. tomato paste
- 1/4 cup Clausen dill pickles
- 1/4 cup yellow mustard
- 1/4 cup teriyaki sauce
- extra grated cheese for garnish
Preheat oven to 350 degrees. In a large pot, cover the potatoes with water and boil for about 18 minutes, until tender. Remove from the heat, drain and mash on low speed in electric mixer. Slowly add the sour cream, cream, pinch of salt continue beating until smooth and fluffy. Stir in 1/2 cup of cheese. Cover and set aside.
In a fry pan, cook the beef, pepper, onion and garlic until brown, stirring to break up the beef. Drain off any fat.
Stir in the corn, water, pickles, tomato paste, mustard and teriyaki sauce. Bring to a boil, reduce heat and simmer for about 6-7 minutes to blend all the flavours. Stir in the remaining shredded cheese.
In a 2 qt. baking dish, spoon in the beef mixture and level off. Spoon the mashed potatoes over the beef. Sprinkle with more cheese and bake for 20 minutes until totally heated through and the cheese has melted.
Oh, my goodness!
