By Gabrielle Hungate a recent ASU nutrition student
Coming from a French-Canadian family in New England, this recipe goes back for close to 100 years. This started off as something that was inexpensive yet would hold you over. The recipe stuck through the years and is something I grew up on as a child. Personally, I gave up meat and dairy so there are many substitutions that can be made. All of the versions are a great meal on a cold day.
1 pound of ground beef, ground turkey or plant-based meat
2 cans of peas
2 cans of corn or 1 can of creamed corn
1 bag of Russet potatoes
1 sweet onion
Salt and pepper to taste
1 cup whole milk or plant milk
Butter for flavor or Earth Balance
In a large pot, peel and boil potatoes until tender, with an electric mixer, mash potatoes with milk or plant-based milk and add in earth balance or butter. Once potatoes reach the desired texture, put aside.
Cook meat or meat substitute in a frying pan with chopped onion. Once meat is fully cooked and onion is cooked and softened, spread the meat in a layer in a traditional casserole dish.
Open cans of corn and make a layer on top of the meat. When done, layer the cans of peas as well. Finally, layer on the mash potatoes. For extra flavor, you can add some parmesan to the top. This helps it brown.