Mashed Potato Pie

One of my favorite things to prepare is a Mashed Potato Pie. You can prepare such a pie with any and every ingredient that comes to mind, however my recipe is my mother's old recipe kicked up and her recipe is a spin off the traditional shepards pie, also called cottage pie. The traditional shepards pie used cubed lamb and was eaten and prepared by peasants in the 17th century.

My mother used to use all canned veggies and I use fresh organic veggies plus add a couple things here and there like garlic, cream and truffle salt. This recipe takes 20 min to cook however tastes as if it's been cooking all day long - it's more of a stew that eats like a meal, very hearty and comforting. I love this dish and hope you will too :)

Mashed Potato Pie

I use red potatoes (unpeeled) boiled in salted water
when potatoes are fork tender, smash potatoes with butter and cream. I add fresh ground black pepper and truffle salt. Set aside.

Filling: heat olive oil in skillet - add 1 whole chopped onion, 4 carrots diced and 3 cloves of minced garlic, add 1 diced poblano pepper, season. Add ground sirloin (I used natural grass-fed beef from the local farmer's market) crumble into hot skillet and add worcestershire sauce (about 4 dashes) and fresh rosemary (about a teaspoon) add 4 chopped tomatoes, 1 cup of fresh chopped spinach and 2 cups of fresh or frozen corn. Add 2 teaspoons of flour and cook, then a tablespoon of tomato paste and 1/4 cup of water and simmer. Once the filling is done cooking, add heavy cream and stir.

Place filling at the bottom of a baking dish, and top with mashed potatoes - add olive oil and bake until brown and bubbly in a 350 degree oven. I hope you enjoy as much as my family and I.