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Upside-Down Shepherd's Pie

potatoes, beef - ground

2 pounds Yukon Gold potatoes; peeled and cut in chunks
2 tablespoons milk
1 tablespoon butter
1 teaspoon salt
1 pound lean ground beef
1 onion; chopped
2 cloves garlic; minced
1 tablespoon all-purpose flour
1/2 cup corn kernels
1/2 cup beef stock
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/3 cup shredded Cheddar cheese
1/4 cup diced sweet green pepper

In saucepan of boiling salted water, cover and cook potatoes for 15 minutes or until tender. Drain; mash with milk, butter and half of the salt. Spread in 8-cup casserole dish. Meanwhile, in nonstick skillet, cook beef, onion and garlic over medium-high heat, stirring often, for 5 minutes. Spoon off any fat. Sprinkle with flour; cook, stirring, for 2 minutes. Stir in corn, stock, ketchup, Worcestershire, pepper and remaining salt; cook for 10 minutes over medium heat. Spoon over potatoes. Sprinkle with cheese; broil until melted. Sprinkle with green pepper. Serve with sliced tomatoes and sweet onions in vinaigrette.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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