Abracadabra!

These...

plus ground moose and pork...

...turned in to this!

EVERYTHING local except a splash of soy sauce (out of worcestershire sauce) and paprika! There's also chicken stock in the dish, that we made with the left overs of our Dalew chicken a couple weeks ago.

Shepard's Pie isn't the most glamourous dish, but with so many high quality, fresh ingredients, it was about as gourmet as it could ever get!

(I'll let you in on a secret...notice the bag full of cauliflower in the first picture? See that wonderful mashed potato topping on the pie? Even Keith didn't know! Shhhhh!)

Here's the topping recipe:

Shhhhhhannon A's Mashed Potatoes

• 2 medium new potatoes, cut in to 1" pieces
• 1 small cauliflower, trimmed
• 1 cup milk 
• 2 tbsp sour cream (not low fat)
• 2 tbsp butter
• 1 cup grated cheddar
• salt and pepper to taste

Cover potatoes with water in a large saucepan. Salt water. Bring to a boil. Add cauliflower florets when water starts to boil. Cook for 12-15 minutes or until both veggies are tender. Drain them off in a colander, saving some of the water in a measuring cup. About 1 cup will do. 

In the same pan, warm the milk and butter, on medium heat and add sour cream and cheese. Stir constantly until the cheese is melted and the sauce becomes smooth. Put the veggies back in to the pan and mash them with a potato masher. If you need more liquid, (I didn't) use the reserved water. If you want it really smooth, which you probably do, whip them with a hand mixer or an immersion blender (which in my opinion EVERYONE should own!!). Season with salt and pepper. Eat 'em like mashed potatoes or put them on Shepard's Pie.

As for the the rest of the SP, brown the meat in a dutch oven or big skillet. If I'd had onions, the'd have gone in with. While your waiting, turn on your oven to 400 F. When the meat is about 3/4 of the way done, add the chopped carrots. When the meat is done, add chopped green and yellow beans, turn the heat off and put the lid on. Heat another pan on medium and add about 2 tbsp of butter. When melted and hot, stir in 2 tbsp flour and cook, stirring constant for a minute or two. Whisk in 1 cup of chicken stock (any kind of stock would do) until thickened. Season with what ever you have...worcestershire, soy, salt and pepper, etc. Pour it over the meat mixture and stir it together. Add a couple of handful of green peas and then turn in all out in to a large casserole dish. Top with mashed potatoes, sprinkle with paprika. Switch your oven to broil and put the casserole under neath. Take it out when the top starts to brown a bit...don't burn the paprika!!

I think this would be really good done with a Mexican twist as well...salsa and corn in with the meat and monterey jack cheese in the topping. Possibilities are endless!