Wednesday: Shepherd’s Pie version 3,571

Personal Note: I really don’t know that exact number of Shepherd’s Pies that have been made throughout the years, but I’m fairly certain that 3,571 is still a little on the low side. When looking for a shepherd’s pie recipe to use as a guide I was looking for 2 things:

A) No cans-of-anything

B) Must use real potatoes

C) Deliciousness is not a non-option

I’m not going to lie, this is a dish-dirtying meal. But, as with all things, anything that takes time is worthwhile.

Plan of Attack:

1. Prep all layers

2. Layer and bake

Ingredients for 6:

Tator Layer:

4 large potatoes, washed and diced

1 Tbsp buttermilk

1 Tbsp finely chopped yellow onion

¼ C shredded cheddar cheese

Salt and pepper to taste

3-4 carrots, chopped

Meat Layer:

1 Tbsp olive oil

1 onion, chopped

1 pound lean ground meat

2/3 C frozen green peas

2 Tbsp all-purpose flour

2 Tbsp BBQ sauce

¾ C beef broth

¼ C shredded cheddar cheese

Instructions:

1. Heat oven to 375 degrees
2. Fill two separate pots (one larger, the other medium) about ½ full with water and a little salt, on separate burners bring each pot to a boil
3. Once the smaller pot boils add the carrots; boil 15 minutes
4. In the larger pot once the water boils, add the potatoes; boil 15 minutes as well
5. After 15 minutes, drain and mash the carrots (it’s ok if it’s a little chunky); set aside
6. Drain the potatoes and place in a stand mixer or back in the same pot; Add the 1 Tbsp onion, cheddar cheese and buttermilk; mash until it reaches the creaminess of your choice
7. Heat a large nonstick skillet to medium-high heat; Add the olive oil and onion; cook until translucent (about 3-4 minutes)
8. Add the ground beef; brown and add the frozen peas. (If you need to pour off excess fat, then do so)
9. Stir in flour; cook 1 minute
10. Add BBQ sauce and broth, bring to a boil. Reduce heat and simmer for 5 minutes
11. In a 2 quart casserole dish sprayed with cooking spray, layer meat mixture topped with the carrots and then the potatoes. Top with the rest of the shredded cheese
12. Bake for 20 minutes
13. Enjoy!

Nutritional Info:

452 calories

17g total fat

65mg cholesterol

52.2g carbohydrates

7.3g fiber

23.1 protein