My Twists on Shepherd's Pie

Be thankful Thanksgiving is over with these Shepherd's Pie options!

T’is Monday night and most have survived their thanksgiving dinners, some unfortunate few are still fighting through to the unnecessary dessert course.

Tonight I experimented with two fun and flavourful twists on Shepherd’s Pie. One with a sweet-potato and fall-spiced topping the other with an Irish inspired "Champ" topping (mashed potatoes with chopped green onions).

I’m sure there are lots of leftover spuds that can be put to better use these ways! Enjoy and let me know what you think.

Sweet Potato Topping:

2-3 large sweet potatoes

Tbsp butter

¼ tsp cinnamon

¼ tsp nutmeg

¼ tsp cloves

Splash of milk

Salt and pepper to taste (heavier on the pepper)

Champ Topping:

5-7 baking potatoes

Tbsp butter

Splash of milk

A bunch of green onions (scallions) finely chopped

Salt and pepper to taste

Filling:

Small package of lean ground beef

2 small carrots diced

2 sticks of celery diced

1 small onion finely diced

2 garlic cloves minced

1 cup of frozen peas

2 tbsp fresh parsley chopped

1 tsp oregano

A couple healthy splashes of Worcestershire

1 cup chicken stock

Salt and pepper to taste

Directions:

Soften the onions, carrots, celery, and garlic together and add to cooked ground beef. Add frozen peas, herbs, Worcestershire and chicken stock.

In a baking dish add the filling and top with mashed topping. Place in oven heated to 350 for 35-45 minutes.

Happy Fall eating!