Shepherd’s Pie…perfect for Christmas, right? Maybe the shepherds that went to see Jesus ate this meal? Or not. Sorry. Lame. Maybe they didn’t eat it, but we sure did. Tasty stuff, this here pie is.
Note: I added some Swiss chard to the browning meat. Gotta get your leafy greens! I froze chard from my garden. I chop it up and throw it in bags. Then, because we aren’t big fans of the stuff, I crush the crisp-frozen leaves until they look like bits of parsley. I throw these tiny pieces in lots of soups and casseroles or even our breakfast scrambled eggs. It just looks like parsley and you can’t even really taste it. If you don’t have frozen bits of chard, use 2 or 3 leaves of fresh chard, or maybe some spinach (frozen or fresh).
Adapted from here
1 pound ground pork
1 medium onion, diced
1/2 cup chopped red sweet pepper
2-3 cloves garlic, minced
1 cup crushed frozen Swiss chard
1 t salt
1 t freshly ground black pepper
3 T sprouted whole wheat pastry flour
2 T wheat germ
1 1/2 cups water
2 cups frozen corn
3 cups leftover mashed potatoes
Brown the pork. Add the onions, peppers, garlic, and chard. Cook until veggies are soft and the meat is well browned. Stir in the salt, pepper, flour and wheat germ. Slowly add the water while stirring. Cook until thick. Pour into an 8 x 11 inch baking dish. Sprinkle the corn on top of the meat. Spread the mashed potatoes over the corn. If your potatoes are too thick to spread, thin them out with a bit of milk or water. Sprinkle parsley on top of everything. Bake at 350 for about 30 minutes or until good and bubbly and the potatoes look a bit crispy. Serve piping hot. Or do what I did and make this mid afternoon so you can take a decent picture of it and then later, nuke it for supper.
This post is a part of Pennywise Platter!