Frontiersman's Pie
From keni 13 years ago
- 30 min to make
- Serves 6-8
This is a take on Shepherd's Pie but concentrating more on root and autumn veggies and using game rather than lamb. This could be made entirely via stove top, if desired, but the lil modern twists of french fried onions and a broiler just add a nice touch. Read more This is nice served with a dark beef or mushroom gravy. See less
Ingredients
For Mashed Topping
- 2lbs fresh parsnips and/or turnips(I used a combo of both), peeled and chunked shopping list
- water for boiling shopping list
- salt and pepper shopping list
- 4oz cream cheese, softened shopping list
- 2T butter, softened shopping list
- 1-2T cream shopping list
- kosher or sea salt and fresh ground black pepper shopping list
For Meat/Veggie Filling
- 2lbs ground meat(deer, elk, bison, beef, pork, lamb, etc or any combo) shopping list
- 1 large or 2 small yellow squash, largely chopped shopping list
- 8oz fresh mushrooms, largely chopped shopping list
- 1 large onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 6-8oz fresh baby spinach(no need to chop, but you can, roughly, if you prefer) shopping list
- 1/2 cup tomato sauce shopping list
- 1/4 cup red wine or port(sub beef stock if desired) shopping list
- juice from 1/2 fresh lemon or a couple t of red wine or cider vinegar shopping list
- 15oz can cannelloni beans(or similar white bean), undrained shopping list
- 1T worcestershire sauce shopping list
- 2 sprigs fresh thyme, whole or chopped(I like to add whole thyme sprigs and let it simmer, then remove them, but you can certainly add the herb chopped, if preferred) shopping list
- about 1/2 cup french fried onions(optional) shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- Boil turnips and parsnips in water then simmer for 20-25 minutes until very tender.
- Meanwhile, in large, heavy skillet or pan(I used cast iron) cook meat until done, but not overly browned.
- Drain and return to pan and medium heat and add wine, lemon juice, onion, squash and garlic. See Photo
- Simmer and cook until veggies are getting tender, about 10 minutes.
- Add mushrooms, beans, Worcestershire sauce, tomato sauce, thyme, salt and pepper. See Photo
- Stir and simmer about 5 minutes or while parsnips/turnips are finishing cooking and draining. See Photo
- Add spinach to pot and stir See Photo. This will wilt the spinach almost immediately.
- Whip turnips/parsnips with cream cheese, butter, cream and salt and pepper until desired creaminess.
- Spoon meat mixture into 9X13 or large round casserole dish. See Photo
- Top with the whipped turnips/parsnips See Photo
- The following are only if desired:
- Sprinkle with fried onions and broil for about 3 minutes.
- Serve with beef or mushroom gravy
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