This version of the recipe came from my dad’s French Canadian side of the family, the Loyers… I have adapted it to be dairy-free for my own family now, and it remains a favourite comfort food meal.
Ingredients:
2 lbs ground beef
1 onion, finely diced
2 t crushed garlic
2 T Italian seasoning
1 t celery salt
2 cans cream style corn
5 lbs potatoes, peeled and cut into bite size pieces
1/4 c coconut oil
1/4 c coconut beverage
Instructions:
1. Peel and cut the potatoes into bite size pieces, rinse, cover with water in a large pot, bring to a boil and cook till fork tender.
2. Drain potatoes, add coconut oil & coconut beverage and puree with a hand mixer till fully mashed and no lumps remain.
3. Add a little more oil or coconut beverage 1 T at a time if necessary to reach desired firm mashed potato consistency. Set aside.
4. Preheat the oven to 375 degrees.
5. Finely dice the onion.
6. Brown the ground beef in a large pot over medium high heat. Carefully drain off the excess fat and liquid.
7. Add onion, garlic, celery salt, & Italian seasoning to the browned ground beef, then saute on medium high till onion is translucent. Set aside.
8. Spread the meat mixture on the bottom of a 9×11 glass casserole dish.
9. Spread a layer of the creamed corn on top of the meat.
10. Spread the mashed potatoes on top of the creamed corn.
11. Place the casserole dish on a baking sheet that has a lip (to catch any juice that might overflow while baking).
12. Bake the casserole for 30-40 minutes or until the sides are bubbling and the top is starting to brown.
13. Remove from oven and dollop the top of the mashed potatoes with a little coconut oil (pea sized portions). Broil on high for 3-5 minutes to brown the potatoes.
14. Remove from oven and let stand for 15-20 minutes to set.
15. Serve hot, drizzled with ketchup.
16. Can be prepped, frozen and then baked at a later date. Leftovers are delicious reheated.
Plum Hill 