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Thursday, December 27, 2012

Cinnamon Shepherd's Pie

"Cinnamon Shepherd's Pie" was inspired by a magazine recipe I'd read.

Ingredients for meat prep:
1 1/2 pounds stew meat
rice flour/garlic/cinnamon/ground cloves
1 T. garlic
1/2 onion
1/4 c. dates

Sprinkle salt and pepper over the stew meat and then coat with rice flour.  Melt butter in a skillet and brown meat with 1 T. garlic and onion if desired.  Add in 1/4 c. dates, a light sprinkling of cinnamon and cloves and also add in 1 1/2 c. of water.  Simmer for another 2-3 minutes.  Transfer into the oven and bake at 300 degrees for 20-30 minutes.  Then when cooled, in a food processor place the chunks of meat with the "s" blade.  Break the meat down until bite sized.  Remove.  Next, add in the "gravy" along with 1/4 c. milk to smooth consistency.
Use a handheld mixer to beat potatoes and add milk when mostly mashed.

Cooked rutabaga or parsnips taste a lot like potatoes.  I can not distinguish their flavor.

6 red potatoes
1/4 c. chopped carrots
1/4 c. chopped rutabaga (or parsnips)
1/4 c. milk

Boil and blend potatoes with milk first, and boil carrots and rutabaga together until tender.  Add the blended carrots and rutabaga to the potatoes last. It will be moderately lumpy.

Layer the meat and gravy on the bottom of the pan, next the potato mixture.  Bake at 350 degrees for 25 minutes.  Add cheddar cheese for 5-10 additional minutes, until cheese is melted.  Enjoy!

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