Time for this month's recipe swap! Let me just say this month's recipe was....interesting..
The whole page is horrifying, but the recipe....pork fruit cake?? I"ll give you a minute to let that soak in.
When life gives you pork fruit pie, you make Shepherd's Pie. I made this dish with high hopes. BFF Kory made this for us when we brought home baby Peyton. Our friends and family were so kind and kept our fridge, and tummies, full. I loved how she used a roast for the meat filling. Isn't it funny how food always tastes better when someone else makes it for you?
The great thing about Shepherd's Pie is you can really make it anyway you like. I"m not a huge fan of cooked carrots, so I only used a little. You can use a roast like I did, or ground beef. I love a recipe that gives you choices, so use this as a guide, but make Shepherd's Pie anyway you see fit!
2 1/2 pound chuck roast
2 medium yellow onions, coarsely chopped
4 cups beef broth
1 large carrot, peeled and chopped small
1 cup frozen peas
1 ear of corn, kernels removed
2 1/2 pounds Yukon gold potatoes, peeled and quartered
1/2 cup milk, or half and half
6-8 Tbsp butter
salt and pepper
Heavily salt and pepper all sides of your roast. Heat 2 Tbsp olive oil in a large pan. Sear roast on all sides for about a minute or so, until nice and brown. Place onions and broth in bottom of your crock pot. Add roast and cook on high for 6 hours, or low for 10 hours. Once cooked, move to your 2 quart casserole dish and shred with two forks.
(If you do not have a slow cooker, buy one. Or, use your oven. Preheat to 350. Use a Dutch oven or oven safe pot. Add roast, broth, and onions. Cook for 4 hours)
Preheat oven to 375
Meanwhile, place potatoes in a large pan and cover with water. Add a pinch of salt. Bring to boil and cook for approximately 15 minutes, or until you can pierce with a fork.
Drain potatoes and return to pot. Mash with milk, or half and half, butter and salt and pepper to taste. *you can make mashed potatoes however you like them, this is just a general idea*
In a pan, warm 2 Tablespoons of olive oil. Add carrots and corn. Saute for about 5 minutes. Place carrots and corn on top of meat. Add cup of frozen peas.
Layer mashed potatoes over the top.
Bake for 30 minutes.
Perfect dish for fall. Please visit my fellow swapper's blogs to see how they interpreted this pork fruit cake!