Monday, November 1, 2010

Shepherd's Pie with Three Peppers

Shepherd's Pie brings back many happy memories as my Mum made this almost every week when I was growing up. I was browsing my cookbooks searching for an updated version and came across this great recipe in my Canadian Living's Family Cookbook.

It was truely delicious with a meaty bottom layer with lots of colourful vegetables and soft potatoe crust. I substituted groud pork for the beef and it turned out great.

The only thing I didn't care for wih this recipe, was the sink-full of dishes it produced.

SHEPHERD'S PIE WITH THREE PEPPERS
from Canadian Living's Family Cookbook

4 large potatoes peeled and halved (I used unpeeled red potatoes)
3 Tbsp. vegetable oil
2 onions, chopped
1 cloved garlic, minced
1 cup sliced mushrooms
1 lb. ground beef (I used ground pork)
1/2 cup beef stock
1 Tbsp. tomatoe paste
1 Tbsp. prepared horseradish
1 tsp. dry mustard
1/2 tsp. dried thyme
salt and pepper
1-1/2 cups sweet red, green and yellow peppers (I used frozen)
2 eggs, seperated
1 cup shredded cheddar cheese
ground nutmeg

In saucepan of lightly salted boiling water, cook potatoes for about 20 minutes or until tender, drain well.

Meanwhile, in large skillet, heat 2 Tbsp. of the oil over medium heat; cook onions and garlic, stirring occasionally, for 5 minutes or until softened. Add mushrooms, cook for 2 to 3 minutes or until golden. Transfer to greased 8-cup shallow baking dish (I used my Pyrex 9x13" glass dish); set aside.

In same skillet, cook beef over medium-high heat, breaking up with back of spoon, for about 5 minutes or until no longer pink. Drain off fat. Add to mushroom mixture.

In same skillet, bring stock and tomatoe paste to boil, stirring contantly. Remove from heat. Stir in horseradish, mustard, thyme, 1/2 tsp slat and pinch of pepper; add to meat mixture, mixing well.

In clean skillet, heat remaining oil over medium heat; cook sweet peppers for 2 to 3 minutes or until tender-crisp. Sprinkle over meat mixture.

Mash potatoes. Blend in hot milk, egg yolks, cheddar cheese, 1 tsp. salt, and pepper and nutmeg to taste. Beat egg whites until stiff peaks form; fold into potatoe mixture. Spoon evenly over meat mixture.

Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for 20 minutes longer or until filling is bubbly and top is golden. Makes 6 servings.

Printable Recipe

Enjoy!