Ingredients
- 1 small onion, peeled and chopped
- 200 g butter
- 750 g ground beef
- Salt and black pepper
- 8 to 10 medium potatoes (floury)
- 1/4 cups milk powder and 1/2 cups of potato cooking water
- 1/2 cup sour cream
- 2 cups breadcrumbs
- 1 1/2 cups niblet corn or mixed vegetables, prepared according to package directions
Directions
Preheat oven to 175 degrees Celsius.
Beef Layer:
- In a large skillet over medium-high heat, saute onion in 2 tablespoons butter.
- Add ground beef and cook until browned. Season with salt and pepper, to taste. Set aside.
Potato Layer:
- Peel and cut potatoes into smaller pieces (to cook them faster).
- Place in a saucepan, cover with cold water, and bring to a boil.
- Cook for approximately 15 minutes or until fork tender. Drain excess water, but leave 2 cups of hot water in the saucepan.
- Add milk powder and whip potatoes with an electric mixer, mixing until moderately smooth.
- Add 150 g butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed.
Topping:
- Combine breadcrumbs and 50 g of soft butter.
- Line a 9 x 9 x 22cm diameter by 5 cm pan (or any similar casserole dish) with GLAD Bake paper. The paper is easier to form if you moisten it a bit.
- Layer half of the mashed potatoes at the bottom of the dish.
- Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat.
- Add the remaining mashed potatoes and over top, spread the breadcrumbs-butter mix.
- Bake for approximately 35 – 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
