Shepherd's Pie – featured in Arrive en campagne

1. In a large saucepan, place the potatoes and garlic cloves. Cover with cold water. Add salt and bring to a boil. Partially cover and cook the potatoes for about fifteen minutes, or until very tender. Drain the potatoes and return them to the pan. Using a pestle, mash the potatoes into a puree. Add the milk and butter and mix well. Salt and pepper. Set aside. 
2. Preheat the oven to 200ºC (400ºF). In a large skillet, melt the butter. Add the chopped onion and cook for 2 minutes, or until translucent. Add the mushrooms and minced meat. Salt and pepper. Mix. Continue cooking for 10 minutes, or until the meat is cooked through.
3. Add the flour to the pan and toss to coat the ingredients well. Add the rest of the filling ingredients, except the corn. Mix well. Leave to simmer for a few minutes to thicken. Taste and adjust seasoning if necessary.
4. In a rectangular gratin mold, transfer the filling. Spread the corn kernels on top, then spread the mashed potatoes to cover everything.
5. Bake for 25 minutes, or until the mash is golden brown on top. Broil for a few minutes if necessary, monitoring the cooking carefully.
6. Leave to cool for a few minutes before serving.

Notes
To transport the shepherd's pie in a thermos: Choose a good stainless steel thermos with a wide opening. Pour the boiling water into a thermos. Close the thermos and let sit for 10 minutes. Slightly overheat the shepherd's pie (it should be too hot to eat immediately). Pour the water from the thermos and add the shepherd's pie. Close. At dinner time, mix and enjoy!

The temperature of any food transported in a thermos should be above 60°C (140ºF) to prevent food poisoning.

Recipe and photo by Les recipes d'ici and presented in collaboration with the television show Arrive en Campagne, broadcast on TVA.