Tuesday, November 9, 2010

Shepherdess Pie

I love autumn. I love foods associated with autumn. I love to cook. Hmmm, sounds like a match made in heaven! That's what you'll think when you eat this.

Shepherdess Pie

1 butternut squash, peeled and cut into bite sized chunks
1 rutabaga, peeled and cut into bite sized chunks
1 onion, diced
2 carrots, sliced
10 pkg. frozen spinach, thawed and squeezed
3 stalks celery, sliced
8 cloves garlic, sliced
Olive oil
1 t. poultry type seasoning
dash ground cloves
dash nutmeg
pinch anise seeds
1 t. paprika
sprinkle of Braggs aminos

Make mashed potatoes in the way you like. I don't peel the potatoes, just wash and but into eighths. Cover with water, bring to a boil, cover with a lid and turn to simmer until potatoes are soft, about 20-30 minutes, depending on how many potatoes you are boiling and how small you cut them. When done, drain the water, add some soy milk or vegetable broth, salt, pepper, sprinkle of basil and oregano, a little bit of nutritional yeast and mix away!

Saute the onion, garlic, rutabaga, carrots, celery and squash until onions have wilted. Add spinach and spices and mix up.

Pour cooked veggies into a casserole dish. Top with mashed potatoes, being sure to seal all edges.

Bake at 350 for 30 minutes. Comes out sizzling and delicious!

The history of shepherd's pie is one of meat and potatoes. Mine, however, is cruelty free. It lends itself to any variety of ingredients, but always topped with potatoes.

Cottage pie refers to an English or Irish meat pie made with ground beef and with a crust made from mashed potato. A variation on this dish using ground lamb is known as shepherd's pie. Unlike standard pies, cottage or shepherd's pie does not include a bottom pastry crust.

The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.
The term "shepherd's pie" did not appear until the 1870s, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton. Several countries have their own version: 
In Ireland and parts of Canada  the dish is commonly called shepherd's pie even when containing beef.
In the United States a similar dish is called cowboy pie. In New England the most common recipe for shepherd's pie consists of ground beef, canned creamed corn, mashed potatoes, and cream of mushroom soup.
In Quebec, a similar dish is called pâté chinois (Chinese pie).
In France, a similar dish is called hachis Parmentier.
In Jordan, Syria and Lebanon a similar dish is referred to as "Siniyet Batata" (literally meaning a plate of potatoes), or "Kibbet Batata".
In Russia, a similar dish is called "Картофельная запеканка" (Kartofel'naya zapekanka, or "potato baked pudding").
In Chile a similar dish is called pastel de papa (potato pie).
In Argentina a similar dish is called pastel de carne (meat pie)
In the Dominican Republic this is called pastelon de papa (potato casserole), it has a layer of potatoes, one or two of meat, and another of potatoes, topped with a layer of cheese.
In New Zealand it is also referred to as a potato-top pie, and is commonly filled with ground beef.

I hope you enjoy it as much as my family did!

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