One of the most googled recipes is Shepherd’s Pie and someone asked me for my version. To be honest I have never made it. I grew up on meat and potatoes and quite frankly I eat little of either these days. I am not buying meat right now and unless I find something in the freezer that contains it I am not likely to be eating much of it. Economy is the name of the game right now and truly organic pasture raised meats are expensive.
Thus this deconstructed recipe will have both a meat and a mushroom version. I made the mushroom but you can easily sub in ground beef, turkey, pork, chicken or lamb, if you like. No gravy or mashed potato topping needed for this delectable delight. Chop, toss, Roast.
3 cups of any kind of mushroom sliced (or 1/2 pound ground meat, crumbled)
1 large onion sliced
4 cloves garlic sliced
2 large carrots sliced
2 cups boiled potatoes diced
1 cup finely chopped cabbage (cole slaw style), or another green like chard or kale.
1 teaspoon fresh or dried thyme
Salt, pepper, olive oil
Boil the potatoes just until they are able to be pierced by a fork easily. Remove and cool, when cool cube. Toss everything in a big bowl with some olive oil, salt and pepper. Place in a large cast iron skillet or a roasting pan. 375 oven, check every 20 minutes and stir. When the potatoes are getting brown and the carrots tender scoop into bowls and enjoy this recipe for the new Depression.
