Pink Shepherd by quornflour

I like pink. I like shepherd’s pie.

I made pea soup and chili and both were delicious, but I wanted something different, so I looking in my fridge and realized I had everything I needed to make shepherd’s pie, and more.

Here is what you need:

  • 3 red potatoes
  • 1 red beet
  • ½ Cup of milk
  • 2 table spoons of butter
  • ½ grated cheddar
  • 8 cloves of garlic (finely chopped)
  • 1 lb ground beef
  • 2-3 large carrots grated
  • 1 red onion (chopped)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 tablespoon olive oil or pig butter
  • 1 tablespoon Italian seasoning
  • 2 teaspoons celery salt
  • sea salt
  • Black pepper

With the skin on, chop potatoes into ½” cubes (for making mashed potatoes), chop the red bead into ¼” cubes. Put the potatoes and ½ of the beet into water to boil, cook until soft.

In a cast iron skillet, heat olive oil and caramelize onions and ½ (4 cloves) of garlic add ground beef, celery salt, Italian seasoning and pepper to taste and brown the beef, (once browned, if you use a high fat content beef, you may want to drain the fat).

Add corn, peas and carrots to the beef, mix together and set aside.

With the potatoes soft, drain the water put in a blender with milk, the remainder of the beet, garlic and butter and blend until smooth, pou back into the sauce pan then add cheddar and mix in.

Pour pink potato mixture over beef mixture and put in an oven at 400⁰ until the top is a little crispy.

Serve warm and enjoy!



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