The Minkoff Minx {Go Ahead…Make Your Move!}

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Spanish way with Shepherd’s Pie

If anyone has walked into a bakery down in Tampa, they will more then likely see big balls of stuffed potatoes…wonderful to look at with the golden brown fried breading that covers the mashed potato, which surrounds the meat stuffing.  They are delicious, but they require a ton of work. I just don’t have the time or the inclination to do all that. So I sort of came up with this way of making a Shepherd’s Pie like a Spanish stuffed potato.

Spanish Way with Shepherd’s Pie

  • little olive oil (just enough to fry with)
  • a  medium onion- chopped real fine
  • a 1/4 of a small green pepper- chopped real fine
  • 3 nice big garlic cloves- chopped real fine
  • 12  pimiento stuffed olives- 6 of them chopped up fine, 6 of them sliced up
  • small box of raisins- chopped fine except for about 10 or 12 of them (these will remain whole)
  • 1 big bay leaf
  • some crushed oregano (about a teaspoon maybe more to taste)
  • parsley dry or fresh chopped fine (about a teaspoon)
  • 1 15oz can of tomato sauce
  • 2 squirts of ketchup
  • lemon juice (about a teaspoon and a half)
  • hot sauce (I give about 3 good shakes)
  • salt and pepper to taste (but add a little salt at first because the olives will give off salt when you cook them)
  • pinch of sugar
  • dry sherry about 1/2 cup
  • 1 pound ground chuck
  • 2 big potatoes
  • whole milk
  • butter/margarine
  • Parmesan cheese- a couple tablespoons grated
  • 2 large eggs
  • bread crumbs- regular

Fry up the onion and green pepper till it is soft, add garlic, the chopped pimiento-olives, the chopped raisins, bay leaf, oregano, parsley, salt and pepper. Let this fry up a few minutes then add/crumble in the ground beef.  Be sure to stir frequently so that it does not stick to the bottom of the pan. Fry until the meat is browned. Then add the sherry, rest of the olives and whole raisins, ketchup, lemon juice, hot sauce, sugar, tomato sauce. Cook on low and let the sauce reduce a bit. Keep stirring, do not let the mixture dry out…but do not let it be to saucy either.  Adjust the seasoning, you may need to add more oregano or more salt and pepper…the raisins will give off some sweetness, but if you need to add more sugar (used to help with the bitterness of the tomato sauce) then do so.

Boil up the potatoes, if you have left over mashed potatoes you can use that…if not then when the potatoes are done, peel them and use a mixer to whip them up with the milk, Parmesan cheese, butter, eggs, salt and pepper. Beat this mixture until it is a good consistency…not too thick and not too thin. It will puff up when you bake the pie.

Get a glass baking pan and spray some oil (like pam) on it. Pour the tomato sauce meat mixture in the pan. Spoon the mashed potato mixture over this and spread it out evenly over the meat. Sprinkle the bread crumbs over the top, I cover the entire top of the potatoes but I do not pour a lot of the bread crumbs over them. Then take some butter/margarine and dot the top of the bread crumbs.

Put this in a 350 oven and bake until it is done. The potato mixture will puff up a bit and the top of the bread crumbs will get toasty…you may need to finish it with the broiler to brown the top of the pie.

Serve with hot sauce, to sprinkle on the top.


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