Shepherd's Pie Sorta

 

Shepherd’s Pie Sorta

 

Anyone who enjoys English pub food knows the heavenly taste and aroma of Shepherd’s Pie.  Never been to England?  Don’t know Shepherd’s Pie from πr²?  Perhaps you need to extend your radius of travel, when travel to England is again possible.  Your first stop after getting off the plane, through passport control, customs, and out of Heathrow airport, should be a genuine English pub. 

 

If you’re not familiar with the delightful concept of Pubs and how they differ from American bars, be sure to search through my many blog articles.  Go to the bottom of the page and click for past articles.

 

But, getting back to the subject of pubs, don’t get me wrong, sobriety has its place, if practiced in moderation.  Same with counting calories.

 

In the second case, I can help you with a recipe that is heavy on vegetables and substitutes sweet potato puree for the usual mashed russet potatoes, which have become passé among the jet set.   I can hear you grumbling “Phooey! A plague on both your mansion and your put down of mashed potatoes!”

 

I forgive you.  Quite obviously, you are not amongst my three faithful readers who have long valued my culinary experiences, all of which are simple and easily practiced at home.  May I dare to call them Dreams Come True In The Privacy of Your Own Kitchen?

 

Ok, enough modesty. Let’s get on with this simple and simply scrumptious concoction that’s suitable for lunch or dinner. Jackets and ties optional.

 

Shepherd’s Pie Sorta

 

1 pound of ground beef, or minced beef as the English call it

1 midsized onion, peeled and diced

4 cups of mixed, frozen vegetables

4 cups of beef broth (If not beefy enough, add a cube of two or beef broth cubes)

2-3 cups sliced mushrooms

Big handful of fresh spinach

1 cup of red wine  (to make it more English, use a cup of dark beer)

1-2 halved and baked sweet potatoes (depending on size), scooped out of the skins and mashed.  Adding butter is optional.

 

Note:  If the dish is too soupy, use a thickener of butter and cornstarch or butter and rice flour, mashed into a paste.  Too thick?  Add a bit more beef broth.

Vegetarian?  Substitute vegetable broth for beef broth and crumbled vegetable protein for ground beef.

 

Puttin’ It Together

 

Add a bit of oil to a large frying pan (I used olive oil) and cook the ground beef, breaking it up a finely as possible.

 

Add the onion to the beef and cook until wilted.  Add the cup of wine and scrap the brown bits off the bottom of the pan.

Meanwhile, cook the mushrooms in another flying pan, with another bit of oil.  Why I cook them separately:  Mushrooms are mostly water and I like to get much of the water out before adding them to the mix.

 

Time to add the beef broth and frozen vegetables.  Simmer until the vegetables are tender and the broth is slightly reduced.  Then toss in the spinach and cook until wilted.

 

Add thickener and adjust to get the thickness you favor.

Serve in a shallow bowl, with a scoop of mashed sweet potatoes on the side.

 

Well done, mate!  Next round is on me!