Thursday, August 19, 2010

Share a Spoon - Twisted Shepherd's Pie

Think Tank Momma

This is a savoury one and a slight variation on an old favorite. It’s like stuffed peppers meet shepherd’s pie.

Shepherd’s Pie…with a Twist.


8-10 large green/red/orange or yellow peppers (whichever you prefer)

Potato Topping

* 6 medium Yukon gold potatoes, scrubbed

* Coarse salt and freshly cracked black pepper, to taste

* 1/4 cup half and half cream (60 ml)

* 1 tablespoon butter (15 ml)

* Salt and pepper

Meat Filling

* 1 tablespoon butter (15 ml)

* 1 pound ground beef (or you can use just 2 pounds of ground beef and omit the pork)

* 1 pound ground pork

* 2 small onions, finely chopped

* 2 cloves garlic, chopped

* 2 stalks celery, finely diced

* 2 carrots, finely diced

* 2 teaspoons fresh chopped thyme (10 ml)

* 1 teaspoon dried oregano (5 ml)

* 1 cup beef stock (250 ml)

* 1 tablespoon Worcestershire sauce (15 ml)

* 1 tablespoon Dijon mustard (15 ml)

* Coarse salt and freshly cracked black pepper


Potato Topping

1. Preheat oven to 375 degrees F.

2. Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork. Remove from oven, peel and put into a large bowl. Mash potatoes and add butter, cream, and salt and pepper. Stir with wooden spoon until blended. Adjust seasoning.

Meat Filling

1. Put butter into a large deep skillet over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes.

2. Add meat, breaking it apart and stirring until it’s browned.

3. Add the celery, carrots, thyme, oregano and season with salt and pepper.

4. Continue to cook over high heat until carrots begin to soften.

5. Add stock into pan and then add the Worcestershire and Dijon. Bring to a boil and then reduce heat to low.

6. Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes. (you can add additional stock if it seems to by drying out too much)

Prepare Peppers

1. Cut top off peppers and remove all membraine and seeds from inside

2. Divide meat amongst the peppers and spread mashed potatoes over the top

3. Bake until top is golden and filling is bubbling, between 20 and 30 mintues depending on the size of peppers you have.

OR if you don’t want to use peppers you can just make it the good old fashioned way and:

1. Put meat mixture into a rectangular baking dish (about 7 ½-inches x 11 ½-inches and at least 3-inches deep). Spread the mashed potatoes over top and bake until top is golden and meat filling is bubbling, about 25 to 30 minutes

This recipe was submitted by Maurnie Braund.


Buffee said...

You know how Mr. Uncle Wills LOVES his Sheppard's pie! Guess I'll have to try this one out for him!

It does sound yummy! Thanks for sharing Maurnie!

Buffee said...

Oh, and I love the new look!

adrienzgirl said...

I am really excited to try this recipe too!! I LOVE SHEPHERDS PIE! It just screams comfort food!