I was feeling like making something I had made a few times before but I wanted to jazz it up a bit. I always called it Shepard’s Pie without the lamb. I learned recently that it has its own name.
So, I found out lamb, potatoes, corn, and peas are the main ingredients in Shepard’s Pie.
When you use ground beef, carrots, peas, and potatoes, it’s Cottage Pie.
You’re never too old to learn.
1 1/2 lbs Ground beef
1 tbsp Paprika
1 tbsp Cumin
1 tbsp Coriander
1 tsp salt
1 tsp pepper
12g frozen parsley
35g green pepper
48g Red onion
3 cloves garlic
1/2 cup tomato juice
731g red potatoes
3 tbsp butter unsalted
1/2 tsp each of salt and pepper
1 tsp garlic powder
1 lg egg
28g Parmesan cheese
Sofrito is the staple of a lot of Cuban and Hispanic dishes. It’s so easy to make, too!
In a blender, place the parsley, green pepper, red onion, garlic, and tomato juice. Liquify it until smooth. That’s it.
- Preheat oven to 375
- Add the seasonings to the ground beef and mix (left)
- Add the sofrito to the beef and mix well. (bottom)
3. Lightly brown the ground beef and place it in a 9×11 baking pan
4. Peel and chop potatoes.
5. Place water in a pot and add 1 tsp olive oil and 1/2 tsp of salt
6. Add the potatoes. Boil until they are soft.
7. Strain the water out of the potatoes.
8. In a mixing bowl, add potatoes, egg, butter, salt, pepper, garlic, and cheese.
9. Blend until smooth.
10. Evenly add the peas and carrots on top of the potatoes.
11. Layer the potatoes on top. Pour melted butter on the potatoes.
12. Bake for 25 Minutes.
Until next time, my little misfits,
Anissa “Maddy” Walker