Shepherd's Pie
Meat filling:
1 tablespoon olive oil
1 cup onion, diced
3/4 cup carrot, diced
3/4 cup turnip, diced
1 pound ground beef, lamb or pork
1 1/2 tablespoons garlic, minced
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 teaspoons Worcestershire sauce
1/2 cup red wine
3/4 cup unsalted beef broth
1 bay leaf
1 tablespoon tomato paste
1 1/2 cups greens, stemmed and chopped (Swiss chard, kale, mustard greens, collard greens or spinach)
2 tablespoons fresh parsley, minced
Juice from one half lemon
Mashed sweet potatoes:
1 1/2 pounds sweet potatoes, cleaned, peeled and cubed
1/2 cup cream or whole milk
2 tablespoons unsalted butter
Kosher salt, to taste
Freshly ground black pepper, to taste
1. Preheat the oven to 425 degrees. Set a large pan with tall edges over medium heat. Add 1 tablespoon of olive oil and warm for a minute before adding the onion, carrot and turnip. Sauté until the onion begins to turn translucent, three to five minutes.
2. Add the ground meat and garlic to the pan along with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook until the meat is no longer pink, and drain off any excess fat.
3. Add the cumin, red pepper flakes, Worcestershire sauce, red wine, beef broth, bay leaf and tomato paste. Stir together and bring to a boil. Reduce the heat and allow mixture to simmer until the sauce has reduced, about 15 minutes.
4. While the sauce is reducing, place the cubed sweet potatoes in a pot and cover with water, adding a generous sprinkling of kosher salt. Cover, bring to a boil and cook until potatoes are fork tender, 10-15 minutes.
5. Remove the bay leaf from the meat mixture and discard. Add the fresh greens, lemon juice, teaspoon kosher salt and one tablespoon of the fresh parsley, reserving the rest for garnish. Toss over low heat, allowing the greens to wilt for three to five minutes. Taste for seasoning.
6. Transfer the mixture to a two-quart or 9x9-inch casserole dish and set aside.
7. Once the potatoes are cooked through, drain them and place them back in the pot. Add the cream, butter, salt and pepper. Mash until smooth and creamy and taste for seasoning.
8. Layer the potatoes over the meat filling and spread to the edges of the dish, creating an even layer. Create hash marks along the top to give the dish a little character.
9. Bake at 425 degrees for 30-35 minutes, until the top of the potatoes begins to brown. Remove from the oven and top with the remaining tablespoon of fresh parsley. Allow to sit for three minutes before serving. Enjoy!