When I teach cooking classes, my goal is to teach you how to cook and use recipes as a guide but NEVER a Bible.
Shepherd’s Pie is a classical Irish comfort food. The traditional version is a mashed potato casserole with a lamb, carrot and green peas filling. Flavored with tomato sauce , thyme and Worcestershire, it is tasty but can be a little bland depending what cultural food you are used to eating.
Using leftover Thanksgiving vegetables and herbs still in the refrigerator, here is my fusion version, but remember this recipe should be used as a guide ONLY so quantities, seasonings and vegetables of choice should be by preference.
Start by boiling about 10 potatoes. While the potatoes are boiling, make the filling. Saute chopped scallions, garlic, 1/2 a fennel bullb and 1 Habanero pepper in olive oil. Once vegetables are translucent, add ground meat of choice (turkey was used here). Add a mixture of fresh herbs such as thyme, oregano and tarragon. Add ground spices such as coriander, mustard and ginger used here. Saute until meat is cooked thoroughly. Add spinach leaves, chopped cabbage and freshly chopped parsley and cilantro. Season with salt and pepper and add a can of tomato sauce. Stir to combine.
Drain the cooked potatoes and mash with butter, buttermilk, salt, pepper, and a dash of freshly ground nutmeg until mashed potatoes consistency.
In a large casserole dish, spread a layer of mashed potatoes on the bottom. Then place all of the meat and vegetable filling on top. Cover with the remaining potato. On top place more freshly chopped parsley and cilantro and grated cheese. Sprinkle with paprika and bake in a 350 degree oven for 20 minutes.