This recipe I adapted from the original Rachel Ray version of shepherd’s pie since my family doesn’t eat beef I use a mixture of ground chicken and pork. I also substituted Alexia Sweet Potato Puffs for the tater tots and pearl onions for the chopped onion.
I hope you enjoy this comfort food recipe as much as my family does. T.J. practically does a dance when he sees me making this!!
- 2 tbsp olive or vegetable oil
- 1 pound ground chicken
- 1 pound ground pork
- 8 ounces pearl onions
- 2 medium carrots, finely chopped
- 2 ribs celery, finely chopped
- 2-3 dried bay leaves
- Salt and pepper
- 1/4 cup Worcestershire sauce
- 3 tbsp butter
- 2 rounded tbsp flour
- 1/2 cup cloudy apple cider or amber beer
- 2 cups chicken stock
- 1 bunch chopped watercress leaves
- 1 1/2 to 2 cups shredded sharp cheddar cheese
- 1 bag frozen sweet potato puffs
Preheat oven to 400. Bake the tater tots as directed. Heat a large, deep skillet or Dutch oven over medium-high to high heat with oil. When oil is hot, add meat and brown well, stirring occasionally. Add onions, carrots, celery, garlic, bay leaves, and season with salt and pepper. Cook to soften vegetables, 10-12 minutes. Stir in Worcestershire sauce and reduce heat to simmer.
In a small skillet, melt the butter over medium heat. Whisk in flour, cook 1 minute ten whisk in cider or beer. Reduce by half then whisk in stock and thicken to a loose gravy.
Place meat and vegetables in a casserole dish and stir in watercress and gravy. Top with cheddar and tots and bake until warmed through. About 20 minutes.