It's not that my mother made BAD shepherd's pie. Or even mediocre shepherd's pie. The truth is, my mother never made shepherd's pie... or cottage pie... or even cowboy pie. And I followed in her footsteps. Until sometime this fall.
a post written by Peter from Kolofagas about Shepherd's Pie. He made that darned pie look so incredible, I could have just about eaten it right off the page. And right then and there, I knew what we were having for dinner.
At this point, you're probably starting to wonder what in the world this has to do with my turnips... but, trust me, they were part of my vision. When it came to the turnips themselves, it's possible I envisioned them roasting alongside a well-seasoned, pastured chicken. They'd caramelize in all that lovely schmaltz and become the best thing since mashed potatoes. But, the greens... why not create a shepherd's pie with some serious nutritional punch by throwing them into the mix?
And so, off to the kitchen we went. Chopped up plenty of vegetables -- onion, carrots, celery, garlic, and shiitake mushrooms. Oh, yes, and we can't forget about those gorgeous turnip greens.
By then, the sauce had thickened up nicely and the flavors had really started to meld. I could tell simply by how everything smelled... but I took a quick taste just in case I needed to adjust the seasonings.
Determining that everything was just the way I wanted it, I added what a veg-head like myself would likely consider to be the Pièce de résistance -- those stunning turnip greens. I should mention that any tender greens would work well here -- swiss chard, mustard greens, or spinach would all do nicely. I left them in the stew just long enough for them to wilt (4-5 minutes, tops), stirred in the reserved mushrooms, and then I took everything off of the heat.
After a good rest, you can scoop that delicious mess into bowls.
And yeah, you can even garnish your bowl with a nice sprig of fresh rosemary. It's a lovely touch -- but, like so many niceties, it's not necessary. In fact, the final product would be just as delicious eaten right out of the pan with a big fork. But, that doesn't make for a very good photo op. Does it?
The reality is, if you're looking for good old-fashioned comfort food, shepherd's pie is where it's at. If you're looking for a kicked up version with a bit of serious vegetable action -- this recipe does a pretty good job of delivering. And hey, if you decide to make it on one of those cold winter's nights... invite me over for a bite. It would be difficult to refuse.
Hyped Up Shepherd's Pie with Mushrooms and Greens
©BURP! Where Food Happens