Wednesday, December 16, 2009

Shephard's Pie

Makes 6 servings
You will need:
3 large poraroes, cut into chunks
1 t olive oil
1 large finely chopped onion
2 garlic cloves, minced
1/2 # lean ground beef (though you could use all lamb if you wish and it would taste just as good)
1/2 # lean ground lamb
1-14 oz can diced tomatoes, drained
1 cup more or less of a good red wine (I have been using Red Truck-very good flavor)
1 cup fresh or thawed frozen peas
kosher or sea salt to taste
fresh ground pepper to taste
around a t m/l dried oregano (unless of course, you have fresh, then chop and double)
around 4 sprigs fresh thyme, strip and use the leaves
1/2 c plain non fat yogurt (soy or goat will work just as well as cow here)
1 T butter
1/4 c grated parmesan
1/2 c shredded cheese -we like a blend of parmesan and cheddar here
Paprika and parsley

Preheat oven to 375 degrees. Basically make mashed potatoes with the potatoes, yogurt, butter, parmesan and salt and pepper. Leave the skins on the potatoes when you make then so long as they aren't russets.
While your potatoes are boiling, heat a large skillet. Add the oil, and once it heats up some saute the onion and garlic until soft-not too long or the garlic will get bitter. Add the meats and brown, breaking the meat up as finely as possible as you go, until cooked through. Stir in the tomatoes, peas, wine, oregano, thyme and heat a bit, then taste and add salt and pepper until it is nicely seasoned. Bring to a boil and then reduce heat and simmer around 10 minutes.
Spread the meat mixture along the bottom of a cassarole dish, then top with the mashed potatoes. Top all of that with the cheese blend, then with ground pepper, parsley and paprika.
Bake until the potatoes are nice and golden and filling is bubbly, about 20 minutes. Let stand 10 minutes before serving. Tastes great as left overs as well.

This could be made in a crock pot. I have not tried it, though. Throw the meat filling ingredients in the crockpot on high-you will still have the make the mashed potatoes separately. Once the meat is cooked a bit, top with the potatoes and cheese topping, then turn the knob to low and cook until nicely browned and bubbly-do not stir!

1 comment:

  1. Note: I've never tried freezing this, and as it turns out, it defrosts REALLY watery! I'd suggest, in the future, trying to make mashed potatoes with LESS liquid! I think being more careful about draining the meat might make a difference, as well, I know I was NOT too careful in that regard.