Wednesday, July 29, 2009

Revved Up Shepherd's Pie

Normally I dislike Shepherd's Pie. However it seems like such a classic American comfort food that I was determined to figure out why I couldn't embrace it before. Turns out, all Shepherd's Pie really needs is to be a revved up a little bit to transform it from bland and dull to a heart warming dish.

First things first, chop up about three medium sized russet potatoes. I cut mine in half, the take each half and slice it in three strips, and then chop those into roughly equal sized chunks.
Throw your potato chunks into a pot of boiling water and allow them to cook until a fork can be inserted in them easily.
Preheat your oven to 375.
While the potatoes are doing their thing, grab turkey sausage and ground beef. Saute in a skillet until golden brown over medium heat.
Transfer the meat into a dish, leaving the meat's greasy goodness in the skillet. Add chopped carrots to the skillet and saute for about three minutes.

Add corn, onion, and bell pepper. Saute until the veggies are crisp-tender, al dente style. Remove from heat. Season with a sprinkling of salt, pepper, paprika, and garlic. Just use however much it takes to make your mouth happy.

Back to our potatoes. Now, I've got a bit of Irish blood in me so I like to make sure my potatoes are treated properly. Drain the boiled potatoes, transfer them into a bowl. Using either a potato masher or a set of beaters, turn those potato chunks into a delightfully mashed hot mess. Add butter, milk, garlic, chili powder, salt and pepper. Blend/mash those potatoes up some more. Really let them have it.

Combine the meat and sauted veggies in a 2 1/2 quart baking dish. Stir in broth. Spoon mashed potatoes over the top of the meat and veggies.

Bake at 375 for 20 minutes.

Here's the finished product, served up with a dinner roll.

Now it isn't the most elegant looking meal, but trust me, it's perfectly delicious. Especially after a cold rainy day like the ones we've been having here in Wyoming.

Shepherd's Pie1/2 lb. turkey sausage
1/2 lb. ground beef
1 carrot, chopped
1 cup of fresh or frozen corn
1/2 of a medium onion
1/2 of a green bell pepper
1/4 cup broth (either chicken or beef works well)
salt and pepper
Saute meat until browned. Transfer meat to a separate dish. Saute carrots for three minutes. Add corn, onion, and green pepper. Saute until crisp-tender. Combine meat and veggies in a 2 1/2 quart baking dish. Stir broth into the meat/veggie mixture. Season to your liking with salt, pepper, paprika, and garlic.

Mashed Potatoes
3 medium russet potatoes, chopped
2 tbsp. butter
3/4 - 1 cup milk
1 tsp. garlic powder
1 tsp. chili powder
salt and pepper
Boil potatoes until fork tender. Drain the water. Mash the potatoes. Add in butter, milk, garlic powder, chili powder, salt, and pepper. Mash the potatoes until they reach the typical "mashed potato consistency."
Spoon potatoes over meat/veggie mixture. Bake at 375 for 20 min.
Serve and enjoy!

1 comment:

  1. I'm not normally a fan of Shepards Pie either, but this looks good!


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