Upside-Down Shepherd's Pie

Upside-Down Shepherd's Pie

2 pounds Yukon Gold potatoes, cut in chunks
2 tablespoons milk
2 tablespoons butter
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 pound ground sirloin
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup corn kernels
1/2 cup beef broth
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/3 cup shredded white Cheddar cheese

In a large pot of salted water, add potatoes - bring to a boil and cook until tender, about 15 minutes. Drain off water and place potatoes back in the hot pan to evaporate some of the excess water. Add milk, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper - mash until desired consistency. Scoop the mixture into a 2 quart casserole dish lightly coated with nonstick spray. Spray to an even thickness - use damp fingers to form a little lip around the edge to hold in the meat mixture.

Meanwhile, in a large skillet over medium-high, add beef and onions - cook until the beef has cooked through and the onions soften, about 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Sprinkle with flour and continue to cook, stirring, for 2 more minutes.

Stir in corn, stock, ketchup, Worcestershire, remaining salt and pepper. Reduce heat to medium and cook, stirring often, for 10 minutes.

Preheat broiler.

Scoop the meat mixture over the potatoes and scatter the top with cheese. Place under the broiler until the cheese is bubbly and melted.

Makes about 4 to 6 servings.

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