Shepherd’s Pie

April 15, 2013

Shepherd’s Pie

Philippe, Tucson CSA

1 lb ground pork or beef
1 onion, chopped
2 carrots, diced in small cubes
2 rutabagas (or turnips), diced in small cubes
1 teaspoon Worcester sauce, or 1 tablespoon mustard
(optional) 1 bunch chopped greens, or 1/2 small shredded cabbage, or 2 bulbs fennel cored and sliced
Salt and pepper (or chili flakes) to taste
1 cup water or broth
1.5 lbs potatoes, quartered
4 tablespoons butter
1/2 cup milk
1 pinch ground nutmeg

Sauté ground meat in skillet on medium heat for about 5 minutes until browned.  Make sure to break meat up as it cooks. When meat has released its fat, add onions, carrots, rutabagas, greens (if using), Worcester sauce (or mustard), salt and pepper.  Cover, turn heat on low and cook for another 5 minutes, stirring occasionally. Add 1 cup water, stir, and simmer, covered, for another 15 minutes.

Add potatoes to a pot of cold water.  Bring to a boil and cook for 20 minutes.  Drain.  Mash potatoes with butter, milk, nutmeg and salt and pepper.

Place meat and vegetables mixture in an oven dish and cover evenly with mashed potatoes.  Use a fork to make a design on the potatoes.  Place in 400 degree oven and bake for 30 minutes or until the potatoes begin to brown.

Leave a Reply