My mom is and has always been a meat and potatoes kind of lady. A real comfort food cook. We grew up with a full meal on the table every single night. I’m talking, meat, potatoes, vegetables, and salad. Nightly. I don’t know how she managed to do it, but she did. And we ate like kings.
I, on the other hand, am a totally different kind of cook. I like things traditional, but I also like to try new things on the regular. I am fascinated by flavours and combinations that I would have never eaten as a kid. I love using new ingredients like chia seeds and hemp hearts. I also love overhauling my old comfort food faves to make them a little bit healthier.
This is no exception. In years past, I would use the flavouring packet for Shepherd’s Pie. Have you ever checked out the ingredients. I used that? Not anymore.
This recipe is way better than a package full of chemicals anyways!
- 1 lb ground beef
- 1 onion, chopped
- 2-3 cloved garlic, minced
- 1 can tomato paste
- 1 small can tomato sauce
- 1 can creamed corn
- 1 can corn kernels
- 3-4 large potatoes
- 1 medium turnip
- 1/8 cup olive oil
- salt & pepper to taste
- 3-4 green onions
- Preheat oven to 350f.
- Peel the potatoes and turnip, and chop into like sized peices - place in a large pot filled with water and bring to a boil. Cook until the potatoes are easily pierced with a fork.
- Meanwhile, fry the ground beef, onion, and garlic in a large pan. When the beef is done cooking, drain the fat and add tomato paste and tomato sauce - bring to a simmer and allow to cook down a bit.
- Transfer to the bottom of a 9x13 baking pan.
- Open the cans of corn and layer atop the ground beef.
- By this point, the potatoes and turnip should be done, drain off the boiling water and mash with the olive oil and add salt and pepper to taste.
- When done mashing, add the green onions and stir to combine.
- Top the corn with the potato and turnip mixture.
- Bake in the oven for 30-45 minutes.