(in August)
Ingredients:
1 lb ground beef (fat % of your choice)
1 nice onion, diced
1 can creamed corn
1 can sweet kernal corn
2 cloves garlic
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| Nutmeg & garlic = key seasonings here |
Onion powder
Nutmeg
Kosher salt
Ground Pepper
Potatoes
Butter
Milk
Paprika
First, peel and section your potatoes and begin boiling in seasoned cold water. (about 20 minutes)
In a medium-hot skillet, add a light drizzle of olive oil and the diced onion with a bit of salt. Sweat until nearly transparent.
Add in minced garlic and ground beef
As the beef browns, season with salt, pepper, garlic & onion powders. Be generous with the garlic powder. As it starts to smell wonderful, add a coating sprinkle of nutmeg. Continue to stir, breaking up the beef as it browns.
Add more black pepper. (I always do so with a "uh-oh", but don't worry!)
Add more nutmeg (unless it already smells amazing, don't over-do the nutmeg. It should smell warm and cozy and remind you of holidays and all that)
When beef is browned, transfer to an 8x8, ungreased baking pan
Drain then spread whole kernal corn over the beef, then add the creamed corn
Pre-heat oven to 350
Take a break and wait for the potatoes to become fork-tender
Add 2 tablespoons of butter, 1 teaspoon each of salt and pepper, and mix on low until the potatoes begin to mash. (I like more pepper, so I add more)
Slowly add milk and turn up the whip as it incorporates. Add a bit more milk as needed, then really turn up the power and let the potatoes whip up like fluffy cream.
Spread the whipped potatoes evenly over the corn, bringing to the edges of the pan to create a seal.
Decoratively add thin slices of butter, then sprinkle all with the paprika.
Bake at 350 for 20 to 30 minutes, or until the potatoes are golden brown
First, peel and section your potatoes and begin boiling in seasoned cold water. (about 20 minutes)
In a medium-hot skillet, add a light drizzle of olive oil and the diced onion with a bit of salt. Sweat until nearly transparent.
Add in minced garlic and ground beef
As the beef browns, season with salt, pepper, garlic & onion powders. Be generous with the garlic powder. As it starts to smell wonderful, add a coating sprinkle of nutmeg. Continue to stir, breaking up the beef as it browns.
Add more black pepper. (I always do so with a "uh-oh", but don't worry!)
Add more nutmeg (unless it already smells amazing, don't over-do the nutmeg. It should smell warm and cozy and remind you of holidays and all that)
When beef is browned, transfer to an 8x8, ungreased baking pan
Drain then spread whole kernal corn over the beef, then add the creamed corn
Pre-heat oven to 350
Take a break and wait for the potatoes to become fork-tender
Whipped Potatoes:
Drain fork-tender potatoes into Kitchen-Aid mixer (or a medium bowl if using a hand mixer)Add 2 tablespoons of butter, 1 teaspoon each of salt and pepper, and mix on low until the potatoes begin to mash. (I like more pepper, so I add more)
Slowly add milk and turn up the whip as it incorporates. Add a bit more milk as needed, then really turn up the power and let the potatoes whip up like fluffy cream.
Spread the whipped potatoes evenly over the corn, bringing to the edges of the pan to create a seal.
Decoratively add thin slices of butter, then sprinkle all with the paprika.
Bake at 350 for 20 to 30 minutes, or until the potatoes are golden brown
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| Lily rates this a 4-Paws-Up! |
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