Ingredients
- 1 1/2 pounds lean ground beef
- 1 envelope (40 gram) dry onion soup mix
- 1 1/2 pounds peeled diced potatoes
- 1 clove garlic, crushed
- 2 cans (341 ml) corn nibblets (drained)
- 1/3 cup half and half (may need a tad bit more depending on types of potatoes used)
- 1/4 cup dry white wine
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- Fresh ground pepper, to taste
- Ketchup, to serve with (optional)
How to Make
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Step 1: Place the diced potatoes, salt and garlic clove in a pot, cover with water and cook over medium-high heat until potatoes are soft, about 20 minutes.
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Step 2: Meanwhile, mix the ground beef, allspice, soup packet and wine in a 10” cast iron skillet and cook over medium-high heat until no longer pink.
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Step 3: Spread the corn evenly over the meat.
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Step 4: When the potatoes are cooked through, drain the water and remove and discard the clove of garlic.
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Step 5: Pour in the cream and add the butter and mash with a potato masher. (add a bit of cream if not creamy enough)
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Step 6: When the potatoes are cooled down enough to handle spread them over the corn. I put a bit of oil on my hands and press the potatoes down until evenly spread.
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Step 7: Place the skillet in a preheated 350 degree Fahrenheit oven and cook for 35 to 40 minutes, until heated through.
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Step 8: Scoop into plates and serve with ketchup if desired.
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Step 9: Enjoy!
We hope you enjoy this recipe!
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