Ingredients:
2 lbs russet potatoes, peeled
2/3 cup milk
1/3 cup heavy cream
1 lb lean ground beef
1/4 teaspoon ground allspice
salt
fresh ground black pepper
2 onions, peeled and thinly sliced
1/4 cup water
2 cups frozen corn kernels
Directions:
Steam potatoes in a steamer basket over boiling water until they are soft, 20 to 25 minutes.
Meanwhile, mix ground beef in a bowl with allspice, salt and pepper to taste.
Brown seasoned ground beef in a large skillet until it is almost cooked through, but still somewhat pink.
Transfer to a medium-size bowl with a slotted spoon.
Add the onions to the fat in the skillet, cover and cook, stirring frequently, until they are a deep golden to dark brown, about 10 minutes.
The onions should get quite dark brown and caramelized. (Don’t cook at too high of a heat, or they will burn).
Add the water and stir, scraping browned bits from bottom of skillet.
Add onions and the cooking liquid to the ground beef and stir until combined. Season to taste and set aside.
Preheat the oven to 350 F.
Mash the potatoes until they are completely smooth, adding the milk and cream as you mash them.
Season to taste with salt and pepper. (The potatoes will be quite soft)
Add corn to the meat mixture.
Press mixture into a 9-inch glass pie plate or 8×8-inch glass baking pan.
Spoon or pipe potatoes evenly over the mixture, making sure you completely and evenly cover the meat (don’t pile in center).
Bake until it is hot through, about 30 minutes.
Remove from oven while you heat broiler.
Broil about 2 inches from the heat until potatoes are golden brown on top, 3 to 4 minutes.
Serve immediately.
Servings: 6
Time preparation: 30 min.
Time total: 65 min.