This recipe was developed by Chef Mia Carla Yan for the Argentina Canned Cuisine Chef’s Series. She has a diversified experience in the food and beverage industry. Her expertise includes menu planning, dining room and off-site catering management, and basic cake decorating and cooking demonstrations for various food products.
Chef Mia earned her diploma in Culinary Arts and Te3chnology Management at the Center for Culinary Arts in Manila, and is a TESDA-accredited instructor.
Chef Mia’s Easy Argentina Shepherd’s Pie
Ingredients:
1 kilo potatoes ( 3 big ones)
8 Tbsps butter
1 medium onion, chopped
1 cup mixed vegetables – diced carrots, corn, peas
2-175 g cans Argentina Corned Beef
1 tsp Worcestershire sauce
½ cup beef broth
salt and pepper to taste
other seasonings of choice
Peel and quarter potatoes. Boil in salted water until tender (about 20 minutes).
While the potatoes are cooking, melt 4 Tbsps butter (½ a stick) in a large frying pan. Saute’ onions in butter. Add in vegetables and Argentina Corned Beef. Saute’ for a few minutes. Add Worcestershire sauce and beef broth. Cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
Mash potatoes in a bowl with remainder of butter. Season to taste. Place corned beef and vegetables in baking dish. Spread mashed potatoes on top until the filling is fully covered. Rough up with a fork to form peaks. Cook in a 400 degree F oven until bubbling and brown (about 30 minutes).
Makes 5 to 6 servings.
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