The Shepherd’s Pie Tradition

Shepherd’s Pie

Beef filling

1/3 cup vegetable oil, divided

6 onions, finely chopped

1 1/2 pounds ground beef

1/2 cup Char-B-Que Barbecue Sauce

2 tablespoons tomato paste

2 tablespoons soy sauce

1/2 teaspoon allspice

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon nutmeg

1 large eggplant, salted, drained and diced

1 pound mushrooms, cleaned and sliced

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Mashed potatoes

8 large potatoes, peeled and cubed

2 cups water (more or less)

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

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1. Preheat oven to 350 F.

2. Heat small amount of oil in a large pan and sauté onions till soft and golden.

3. Place onions in large baking dish.

4. Heat small amount of oil, add beef and sauté using a wooden spoon to break into small pieces.

5. Add barbecue sauce, tomato paste, soy sauce and spices, stirring thoroughly.

6. Add meat mixture to the onions and mix well.

7. Arrange diced eggplant on baking sheet, drizzle with oil and roast 15-20 minutes until golden.

8. Layer on top of the meat.

9. Sauté mushrooms in oil and layer on top of roasted diced eggplant.

10. In large pot, place potatoes and add water until level is halfway up potatoes.

11. Add olive oil, salt and garlic powder.

12. Cover pot and bring to a boil, then turn to lowest heat and simmer until potatoes are fork tender, about 15 to 20 minutes.

13. Mash potatoes till soft and creamy and spread atop meat and eggplant.

14. Bake uncovered 1 hour.

Serves 10-12.