Shepherds pie is one of those comfort meals that sticks to your ribs and warms your cockles. The recipe usually has a lot of fat and a lot of potatoes and tastes just divine. However, we were told we needed to get more fruit and veg into the old diet. So I have been slowly adding more and more veg to the pie every time I make it. This time I halved the meat and quartered the potatoes and added in a whole bunch of this really interesting, young kale I got at the farmers market. It tasted amazing and was pretty good for us to boot! Let me know what you think!
1/2 lb Ground Lamb
1 Bunch of Kale (about 5 to 6 cups chopped)
6oz Cremini Mushrooms (sliced)
1 Tbs Onion Powder
1 Tbs Garlic Powder
2 Glasses Red Wine
1 tsp Salt
1/2 tsp Freshly Ground Black Pepper
1 Tbs Unbleached flour
2 Small Russet Potatoes(or 1 large one or about 1/2 a pound)
1/2-3/4 Cup 2% Milk
1 tbs Parmesan Cheese
Step 1: Pre-Heat oven to 375F
Step 2: Chop the Carrots into small dice, the Zucchini into large dice and slice the Mushrooms. Peel Potatoes and slice into 1/2 inch slices.
Step 3: Remove the stems from the Kale, roughly chop the leaves and rinse in cold water. If you use the young Kale you don’t need to remove the stems.
Step 4: Place a large saute pan over medium high heat. Spray with non-stick cooking spray (I like the Organic Olive Oil one) and add the Lamb and half the Salt. Let cook for two minutes or until the meat is fairly brown. Don’t worry to much if the meat starts to stick, it will come up once the veggies and liquid are added.
step 5. Add the Carrots, Zucchini and Mushrooms and cook for 3 minutes
Step 6: Add the Kale and the rest of the Salt and the Pepper. Cook for 5-6 minutes or until the Kale begins to wilt
Step 7: Add the Wine, scrape down the pan and reduce heat to low. Simmer for 15 minutes or until the potatoes are done adding water if you need to.
Step 8: Place a pot of water on the stove and add the Potatoes. Boil until a fork inserted into the Potato slice pierces it without resistance.
Step 9: Drain the Potatoes and return to pot over low heat
Step 10: Mix in the Milk gradually and beat with a whisk. The beating will release starch which will make the potatoes creamy without the need for extra fat. What you want is a smooth consistency that is relatively lump free, you may not need all the milk, use just enough to make it smooth.
Step 11: Remove the meat and vegetable mixture from the heat and add in the Flour. Stir thoroughly until fully incorporated.
Step 12: Add the meat and vegetable mixture into an oven proof caserole dish, top with the potatoes and smooth the potatoes to cover the the top of the dish. Sprinkle with Parmesan Cheese and place into the oven.
Step 13: Cook for 30-35 minutes or until the top is golden brown