You are here

Shepherd's Pie With Mustard Greens

De.Ma.Cuisine's picture
Since it’s cold, it’s the perfect weather for warm foods like soups, stews, and Shepherd’s Pie. Husband really loves Shepherd’s Pie. I do too. (Good that we both like it. It’s a bummer when one person hates the dinner and the other is gobbling it down while making yum yum noises.) I love that it’s easy to tweak – it’s a whatever veggies you have on hand kinda meal. You really could do a lot with it. I keep it kinda traditional, in that it has the ground beef and veggies layer, topped with mashed potatoes, and then sprinkled with cheese. But, if you wanted to, you could do polenta instead of potatoes, shredded chicken instead of ground beef, BBQ sauce instead of the balsamic sauce, corn and collard greens for the veggies… Hey! I think I like that idea. With some cheddar biscuits on the side!? I’m gonna make this sometime!
Ingredients
  Ground beef 1⁄2 Pound
  Olive oil 1 1⁄2 Tablespoon
  Broccoli raab 1 1⁄2 Cup (24 tbs) (chopped)
  Korean daikon radish 3⁄4 Cup (12 tbs) (diced or chopped)
  Mustard greens 3⁄4 Cup (12 tbs) (leaves, chopped)
  Carrots 2 (chopped, equivalent to 1 cup)
  Cabbage 1 Cup (16 tbs) (chopped)
  Roasted garlic 4 1⁄2 Clove (22.5 gm) (mashed)
  Chili powder 1⁄2 Teaspoon
  Cayenne 1 Pinch
  Cumin 1 Pinch
  Nutmeg 1 Pinch
  Smoked paprika 1⁄2 Teaspoon (plus more for topping)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Balsamic vinegar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Water 1 Cup (16 tbs) (add 1/4 cup more if needed)
  Cheese 1⁄2 Cup (8 tbs) (grated, additional 1/2 cup if needed)
Directions

Getting Ready:
1. Pre-heat oven to 350F.
2. In an ovenproof skillet, cook beef. Drain (wipe out pan, if desired) and set aside.
3. Add olive oil to skillet and let it get hot. Add all veggies and seasonings except mustard greens and garlic. Cook over medium heat for 10 minutes, or until veggies are tender.

Making:
1. Whisk cornstarch with water, dijon, balsamic vinegar, and garlic.
2. Pour over veggies. Stir in beef and mustard greens, and cook for 10 minutes over medium-low heat, stirring occasionally. If the liquid evaporates too much, add more water.
3. Remove from heat. Taste, and adjust seasonings if needed.
4. Spread the meat and veggies evenly in the pan (if you weren’t cooking in an oven safe skillet, now’s the time to transfer to a greased, ovenproof dish.)
5. Cover meat mixture with mashed potatoes. Top with cheese and sprinkle with smoked paprika.
6. Bake at 350F until the potatoes are hot (165F) and cheese is melted. With fresh, hot mashed potatoes, it should only be 10-15 minutes. With cold potatoes, it could be about 30-40 minutes (at least it was for me!).

Serving:
1. Once potatoes are hot, remove from oven and serve.
2. Enjoy!

Note:
Individual pies would also be a fun idea, especially for a dinner party! Great with a simple Green Salad, or Coleslaw.

**To roast garlic: Slice the top off a head of garlic. Drizzle with olive oil and wrap in foil. Bake at 350F for 45-60 minutes. Once it’s cool, squeeze garlic from skin.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Irish
Course: 
Main Dish
Feel: 
Meaty
Method: 
Baked
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
4

Rate It

Your rating: None
4.275
Average: 4.3 (4 votes)