Shepherd’s Pie

“Adapted from “A DASH of Aloha” 
Serves 4

Topping:

  • 2 pieces Sweet potatoes, Molokaʻi
  • 2 pieces Potatoes, Yukon gold*  
  • 1 tsp. Mustard
  • 1/2 to 1 tsp. Prepared horseradish
  • 1/3 cup Cheddar cheese, grated (optional) 
  • Potato cooking water, as needed

1. Cook potatoes. 
2. Mash all-together with rest of ingredients using the cooking water to desired consistency.


Filling:

  • 1 tbsp. Olive oil
  • 1/2 cup Onion, Maui
  • 2 tsp. Garlic, minced
  • 1/2 cup Celery, chopped
  • 1/2 cup Carrot, chopped
  • 1 cup Corn, fresh (remove from the cob)
  • 1/2 cup Mushrooms, fresh, sliced
  • 1 cup Ground beef or turkey 
  • 1/2 tsp. Oregano
  • 1/2 tsp. Paprika
  • 1 cup Tomatoes, chopped
  • 1 tbsp. Tomato paste
  • 1/2 cup Chicken or vegetable broth, low-sodium
  • 1 tsp. Worchestershire
  • 1/2 tsp. Pepper
  • 1/4 tsp. Salt
  • 1tbsp. Flour
  • 2 tbsp. Water


1.  Heat oil in a large skillet.
2.  Sauté onions, celery, carrot for about 5 minutes or until they begin to soften.
3.  Add in the garlic, corn, mushrooms and sauté a few minutes more.
4.  Add in the soy “beef,” oregano and paprika; cook two minutes.
5.  Mix flour and water to make a slurry.  Add in the tomatoes, tomato paste, broth, worchestershire, salt, pepper and slurry.  Cook until the sauce thickens.
6.  Pour into a prepared 9” pie plate or 8" x 8” baking dish and top with mashed potato mixture.
7.  Bake at 350° for about 25 to 30 minutes or until hot and bubbly.

*Substitutions: White potato can be used instead of Yukon gold.  


Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.