Several months back one of my nieces posted on her Facebook page a picture of a Shepherd’s Pie she had made. It looked delicious and made me aware that I had never made one and I’m not sure if I had ever eaten one. Growing up my mother made a lot of casseroles with meat and veggies topped with potatoes, biscuits or cornmeal mush, but I don’t remember anything being called “Shepherd’s Pie”. Now that I’ve made one, I realize that I’ve been missing out on a delicious little classic.
I’d like to thank Andy of Today’s the Day and Today’s the Day I Cook for giving me that push I needed to make this dish. Andy is the hostess of the Daring Cooks’ December 2012 challenge. She shared with us a traditional French Canadian classic, the Paté Chinois, also known as Shepherd’s pie, cottage pie, fish pie, St Stephen’s Day pie and even Shepherdless Pie. When Andy stated, “If one dish says comfort food.. this one is it!”, I was hooked. It’s definitely the season for comfort food, so I accepted the challenge and got to cooking.
I tried to stay as close to the heart of Shepherd’s Pie as I could; however, like most recipes, I had to give it my own personal little twist. This recipe keeps the traditional layers of meat and potatoes, but between these two layers is a layer of sauteed mushrooms followed by a layer of feta cheese. The meat mixture is ground beef and Mexican chorizo, corn and a touch of New Mexico red chile sauce. (Bet you didn’t see that coming. ). The result was amazing! I can’t believe it took me so long to make this dish!
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