Smother anything in bread, and my family won’t even notice the vegetables underneath. Tonight’s beef supper was a Shepherd’s Pie with Spicy Mascarpone Cream, Chives, and Sherry. Oh, and I spent too long blogging and let the whole wheat biscuit tops brown a bit too much, but nothing a little pat of melted butter wouldn’t repair.
Here’s the Scoop:
Shepherd’s Pie Filling
Drop into the bottom of a 9X13 baking dish:
1/2 cup of Dry Sherry
1 small carton Mascarpone Cheese
1/4 chopped fresh chives or green onion
1/4 cup red chile sauce (can substitute salsa)
Microwave for 30 seconds to melt cheese and heat up sherry; stir until blended
2 cups shredded roast beef, cut into bite size pieces
1 cup cooked whole potatoes, cut into small pieces
1/2 cup cooked baby carrots, cut into small pieces
1/4 cup fresh thyme (1 tbsp dried)
Mix all ingredients and set aside.
Shepherd’s Pie Topping
In a mixing bowl, combine:
2 1/2 cups whole wheat baking or pancake mix
1 cup shredded cheddar cheese, tossed into dry mix
1 1/2 – 2 cups heavy cream – just enough to moisten the flour mixture where it can be dropped by spoonfuls
Drop dough by spoonfuls onto the top of the filling. Bake in 350F oven for 30 – 40 minutes, just until topping is lightly browned and filling is bubbling.