Stefanie inspired me to make mashed potatoes and this Shepherd's Pie was the end result. It is not a huge serving, so think of a smaller baking dish (square?) instead of a lasagna dish. If you want to feed a family, just double up.
When I think meat and potatoes, I think Polish...so, I put my own spin on this old classic. It must be in my genes. You can serve this with a side of dill pickles....enjoy.
For the meat layer:
Heat up some olive oil in a pan, fry up a small onion and garlic for a few minutes and add a package of lean ground beef. As it is cooking, season with a sprinkle of cumin, cayenne pepper, fennel, salt and pepper. When done, place in a medium baking dish, then top with a handful of frozen corn and peas (Stefanie is not a fan of peas...so you can leave these out)
For the potatoes- the star of the show:
Peal and chop about 5-6 smallish potatoes evenly and place in a pot with water and a tbsp of sea salt. Boil until tender...drain.
In the hot pot, put a tbsp butter, and a tbsp jarred or fresh horseradish, a splash of milk, add the potatoes and about 1/2 cup cheddar cheese, mash and mix. Are you thinking pierogie????
Finally, taste and see whether you need salt, pepper etc and mix in a handful chopped chives.
Assemble. Add the potatoes to the meat and spread evenly, top with a dash of paprika and cayenne and top with a bit more cheddar cheese. The beauty of all this is that you can prep in the morning and bake off for supper time.
Preheat oven to 350 and bake for about 30 minutes.
Moolicious!
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