Created by QueenBea on February 19, 2015
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.
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.
Step 3: Spread the corn evenly over the meat.
Step 4: When the potatoes are cooked through, drain the water and remove and discard the clove of garlic.
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)
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.
Step 7: Place the skillet in a preheated 350 degree Fahrenheit oven and cook for 35 to 40 minutes, until heated through.
Step 8: Scoop into plates and serve with ketchup if desired.
Step 9: Enjoy!