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Simple Shepherd's Pie

"This is a recipe that my MIL gave me. It's French Canadian and called Pate Chinois, which translates to Chinese Pie. It's a little twist on shepherd's pie but it's simple, delicious and sticks to your ribs on a cold, wintry night! Leftovers (not typical in my house!) are even better as the flavors all blend nicely. Good comfort food!"

Ingredients :

• 5 potatoes, peeled and cubed
• 1/2 cup margarine, divided
• 1/3 cup milk, or as needed
• salt and ground black pepper to taste
• 2 onions, minced
• 1 1/4 pounds ground beef
• 1 (11 ounce) can canned whole kernel corn (such as Green Giant Niblets®), drained
• 1 (14.75 ounce) can cream-style corn

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Mash potatoes with 2 tablespoons margarine; stir in milk. Season with salt and pepper.
• Heat 2 tablespoons margarine in a large skillet over medium heat; stir in onions and saute until onions are translucent, about 5 minutes. Spread onions evenly over bottom of a 9x13-inch baking dish.
• Cook and stir ground beef in same skillet over medium heat until no longer pink, breaking up large pieces, about 5 minutes. Layer beef into baking dish evenly over onion layer.
• Wipe out skillet; place corn and creamed corn in skillet over medium heat and cook and stir until bubbly, about 5 minutes. Pour corn mixture over beef in baking dish. Spread mashed potatoes over corn mixture; dot with remaining 4 tablespoons margarine. Sprinkle with salt and pepper.
• Bake in the preheated oven until casserole is bubbly and lightly browned at edges and margarine is melted, about 30 minutes.

Notes :

• You can substitute butter for margarine if you prefer.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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