Chilean Style Corn Shepherds Pie with Ground Beef

Instructions

1. Peel and cube the potato into even pieces for boiling.
2. Place the cubed potatoes in a pot of salted water and bring to a boil.
3. Cook potatoes until tender, about 15 minutes, then drain and mash with unsalted butter and whole milk until smooth. Season with a pinch of salt and pepper.
4. While potatoes cook, heat a skillet over medium heat and add ground beef lean.
5. Cook ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
6. Add diced onion, diced carrot, and minced garlic clove to the beef and cook until vegetables soften, about 5 minutes.
7. Stir in tomato paste and cook for 2 minutes to deepen flavor.
8. Sprinkle all purpose flour over the mixture and stir well to combine, cooking for 1 minute.
9. Slowly add beef broth low sodium while stirring to create a thick sauce; simmer for 5 minutes until thickened.
10. Add yellow corn kernels to the beef mixture and stir to combine; cook for 2 more minutes.
11. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
12. Transfer the beef and vegetable mixture into a baking dish, spreading evenly.
13. Top the mixture with the mashed potato, spreading it smoothly over the top.
14. Bake in the preheated oven for 20-25 minutes until the top is lightly golden and the filling is bubbling.
15. Remove from oven and let rest for 5 minutes before serving.