Shepherd’s Pie (Not Your Grandma’s Recipe)
This venerable comfort dish has a rich history in many cultures. You could even say it helped shape our nation, as “Paté Chinois” was the frequent fuel for the gandy-dancers that built our transcontinental railway system.
Get side-tracked with us for our primetime take on an old favourite.
- 1 butternut or acorn squash (cut in half and lightly brushed with oil)
- 4 medium sized potatoes
- 2 medium sized beets
- 2 cups shredded spinach
- 4 cobs corn (or canned corn)
- 1 onion (diced)
- 2 cloves garlic
- ¼ cup plain Greek yogurt
- 1 tbsp. Red Palm Fruit Oil
- 1 tbsp. butter
- ½ cup shredded old cheddar
- 1 tsp. ground flax
- 1 pound organic hamburger
- Worcestershire sauce to taste
- ½ tsp. paprika
- Salt and pepper to taste
Preheat oven to 350 °F (175 °C). Roast potatoes, butternut squash, beets, garlic cloves (not peeled), and corn (butter-brushed) until tender.
Sauté onions in Red Palm Fruit Oil until translucent, and lightly brown hamburger. Mix with grated beets, flax, Worcestershire sauce, and add salt and pepper to taste. Set aside.
Peel potatoes and garlic, mash with yogurt and spinach. Scoop butternut squash and mix with roasted corn.
Time to build and bake, layer ground meat, squash/corn mix, and potato blend topped with cheddar and sprinkled with paprika. Pictured above in a personal size spring form pan.
Bake for 30 minutes at 350 °F (175 °C), carefully remove and serve.