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Monday, March 25, 2013

Spiced Shepherd’s Pie

I found this recipe in a book in the library at the little community center for American military in Brussels. I'm not sure of the title. I imagine this is one of the first cookbooks I checked out for the pure fun of reading a cookbook. This may not be completely authentic, but I love the spices that flavor the meat.
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Spiced Shepherd’s Pie


1 c chopped onions
1 minced garlic clove
2 pd lean ground beef
1 (14.5-oz) can whole tomatoes, slightly blended)
2 teas dry mint
1 teas salt
1 teas cinnamon
1/2 teas allspice
1/4 teas pepper
 potatoes

Brown beef, onions, and garlic. Add tomatoes along with salt, pepper and seasonings.  Cook 5 minutes.  Transfer mixture to shallow casserole, 9X13 pan, or ramekins (individual casseroles). Cook 3 - 4 pounds potatoes.  When boiled, stir in 1 T butter, 1/2 teas salt, 1/4 teas pepper, and1/2 c crumbled feta cheese (or you can use a smaller amount of yogurt or sour cream if that is what you have on hand) and some of the reserved cooking water, until fluffy and light.  Spoon mashed potatoes on top of meat mixture.  Bake at 350F for 25-30 minutes until potatoes are lightly browned.

Note:  If you choose to half this recipe, since it makes a lot, you can substitute 1 (8-oz) can of tomato sauce for the tomatoes.  Also, I sometimes add 1 c finely chopped celery with the onions.

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