- 6 medium yellow potatoes, peeled and cut into large cubes
- 1 tbsp salt
- 2 tbsp butter
- 1/4 cup milk
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 small onion, minced finely
- 3/4 lb extra-lean ground beef
- 1 540 ml (19 oz) can of lentils, rinsed and drained
- 2 tbsp low-sodium soy sauce
- 2 tbsp water
- 1 tbsp maple syrup (preferably golden syrup for its delicate flavour)
- 2 tsp Worcestershire sauce
- 1 tbsp ground cumin
- 2 tbsp herbes de Provence
- Pepper, to taste
- 3 cups frozen corn
- 2 tbsp water
- Put potatoes into a pot and submerge in water. Add 20 g (1 tbsp) salt, cover, and bring to the boil. Reduce heat and cook about 20 minutes or until tender.
- Drain potatoes, then add the butter, the milk, and 3 g (1/2 tsp) salt. Use a masher or hand mixer to reduce to a purée.
- While the potatoes are cooking, heat the oil in a large skillet, and sauté the onion for 2 – 3 minutes over medium-high heat.
- Add the ground beef and break it into small chunks with a wooden spoon. Brown for 3 – 4 minutes without stirring.
- Add the lentils, soy sauce, water, maple syrup, Worcestershire sauce, cumin, and herbes de Provence. Season with pepper to taste. Simmer 5 minutes to allow the flavours to mingle and the liquid to evaporate.
- In a microwave-safe dish, combine half the corn with the water. Cover with plastic wrap and cook 3 minutes. Do not drain. Purée in a blender or food processor.
- Position a rack in the centre of the oven. Preheat to 180° C (350° F).
- Spread the beef-lentil mixture in a rectangular baking dish, about 20 cm x 25 cm (8 in x 10 in). Cover with the corn purée, then the corn kernels. Spread the mashed potatoes over all.
- Bake 20 minutes.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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