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Category: pie

What does Sheppard’s pie bring to mind?

Country? Rural? Down-home?

I think Sheppard’s pie describes my weekend perfectly.

I went to a rodeo in Vanderhoof, BC to watch my friend ride a bull. I didn’t really realize what I was getting myself into when I agreed to go. I used to go to rodeos all the time (I grew up in 100 Mile House, BC) but apparently I forgot just how stressful it can be watching someone you know ride an angry bucking bull!

You have to stay on the bucking bull for eight seconds, which doesn’t seem like long until you realize how massive and aggressive these animals are: they weigh between 1,100-2,200 lbs! National Geographic called it the most dangerous eight seconds in sports.

bull riding

Photo credit: Bull Rider photo by DBKing

These crazy cowboys pay expensive entry fees to ride these things, and then they make you wait in anticipation for hours until the very end of the rodeo to do it! At least we all got to go to the barn dance when it was over.

sheppards pie

Anyway, my point, in a very round about way, is that I had a country themed weekend and it inspired me to make a country themed recipe!

Sheppard’s pie has many variations and goes by many names including cottage pie, sheppardless pie (vegetarian version), cumberland pie (made with a layer of breadcrumbs on top), St Stephen Day’s pie (made with turkey or ham) and the French Canadian version pâté chinois (French for “Chinese pie”) often made with ketchup mixed in.

Considering there is so many variations of this recipe I  decided I deserve to have my own version — Melissa Pie! It suits me perfectly: it’s colorful, healthy, fun, and a little sneaky!

Enjoy!

sheppards pie

 

Melissa (Sheppard's) Pie
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 500g extra-lean ground meat (I used moose)
  • 1.5 cups canned green lentils, rinsed and drained
  • 1 cups finely chopped onion
  • 1.5 cups finely chopped carrot
  • 1.5 cups chopped celery
  • 1 tsp freshly ground black pepper
  • ¼ - ½ tsp ground nutmeg
  • 3 cloves garlic, minced
  • 3 Tbsp all-purpose flour
  • 2¼ cups reduced-sodium beef broth
  • 1.5 cups canned or thawed frozen corn, drained
  • 1 cup peas
  • 4.5-5 cups mashed yam and cauliflower mix(about 2-3 medium sweet potatoes and half a large head of cauliflower)
  • 3 cloves garlic, roasted
Instructions
  1. Preheat oven to 350 F
  2. To prepare mashed topping steam or roast chopped yams (with skin) and cauliflower until tender (this goes quick in the microwave if you want to speed things up). Then process them in a food processor with the roasted garlic, a splash or two of milk, a bit of butter, salt and pepper (to taste) until the desired consistency, leave a little chunky if you like
  3. Meanwhile, in a large skillet, over medium-high heat, cook meat, breaking it up with the back of a spoon, for about 8 minutes or until no longer pink. You can add a few crushed red pepper flakes if you like it a little spicy. Using a slotted spoon, transfer meat to a bowl, mix in the lentils and set aside. Drain off all but about 2-3 tsp fat from the pan (if you use moose there will be no fat in the pan)
  4. Reduce heat to medium. Add onion and saute for 5 min. Add carrot, celery, pepper and nutmeg to the skillet and sauté for 5 to 10 minutes more or until vegetables are softened. Add garlic and sauté for 30 seconds. Sprinkle with flour and cook, stirring, for 1 minute. Gradually stir in broth and bring to a boil; boil, stirring, until thickened. Return beef, lentil mixture and accumulated juices to the pan and stir to coat
  5. Pour beef mixture into a 9*13 inch baking dish. Sprinkle corn and peas evenly over top. Spread yam and cauliflower mash evenly over corn and peas
  6. Bake in preheated oven for 35 to 40 minutes or until a knife inserted in the center comes out hot (if you really want you can also top this dish with some shredded cheese when it comes out of the oven)

Stuffed Apple Pie

4 COMMENTS

 

stuffed-apple-pie-5

I was a little intimidated when I first came across this recipe ( I have never been very good at making pastry), but I loved the idea of it so it sat on my “recipes to make” list — I have a list for everything — for months. Then came the holidays and grandma was around to share her special pastry recipe and I thought this would be a great way to try it out!

stuffed-apple-pie

I thought hollowing out the apples would be difficult, but it was actually really easy with a sharp pairing knife and a grapefruit spoon (make sure you don’t poke through the skin). This recipe is healthier than traditional apple pie (due to the higher apple:pastry ratio, and less sugar) and I think they make a perfect holiday lunch, served warm with Greek yogurt … or lots of vanilla ice cream in my grandpas case.

stuffed-apple-pie

Enjoy!

Stuffed Apple Pie

Adapted from Chronicles of a Domestic Dilettante

Ingredients

  • 5-6 Firm Granny Smith Apples (4 for base, 1-2 for filling)
  • ¼ cup White Sugar
  • 1 tbsp Brown Sugar
  • 2 tbsp Lemon Juice
  • 2 tsp Cinnamon
  • few pinches of cloves, and allspice
  • Pie Crust (home-made or store bought)

Directions

1. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon, grapefruit spoon or melon baller, reserve bits without apple core. I found that scoring the apple (like the picture below) with a sharp pairing knife worked the best.

2. Mix the apple flesh with lemon juice, sugars and spices in a bowl. Adding in more chopped, peeled apple as needed. Fill each hollowed out apple with the filling.

3.Roll out pie crust and slice into 1/4 inch strips. Create a lattice like pattern. Little dabs of water where you want pastry to stick together helps.

4. Place apples in an 8×8 pan.  Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20 minutes at 375 F.

5. Remove foil and bake for an additional 20 minutes or until crust is golden brown. Broil for a few minutes if necessary.



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