French-Canadian Shepherds Pie
1 small pepper squash cut in half lengthwise
3 medium Yukon gold potatoes, scrubbed
1 tsp. butter (5 ml)
salt and freshly cracked black pepper to taste
¼ cup 10 % cream (50 ml)
pinch grated nutmeg
1 Tbsp. butter (15 ml)
1 lb. Ground pork (450 gm)
½ lb. ground turkey (225 gm)
4 large shallots, finely chopped
2 cloves garlic, chopped
2 stalks celery, finely diced
2 carrots, finely diced
2 tsp. fresh chopped thyme (10 ml)
½ tsp. dried savory ( 2.5 ml)
½ tsp. fresh chopped rosemary (2.5 ml)
1/8 tsp. ground allspice
½ tsp. ground cinnamon (2.5 ml)
2 tsp. Worcestershire sauce (10 ml)
1 Tbsp. Dijon mustard (15 ml)
1cup chicken stock (250 ml)
salt and pepper to taste
¾ cup fresh or frozen peas (175 ml)
Preheat oven to 375 D.
Line a roasting pan with foil or parchment paper. Place potatoes
and squash halves in pan. Dot squash with butter. Season with
allspice, salt and pepper. Bake at 375 D for about 35- 40
minutes or until squash and potatoes are fork tender. Remove
from oven and scoop out squash pulp into a bowl. Peel potatoes
and add to squash. Mash gently and add cream and nutmeg. Stir
with wooden spoon until blended. Adjust seasoning.
Meanwhile, in a large deep skillet, sauté the pork, turkey,
shallots and garlic until meat is golden, about 4-5 minutes. Add
the celery, carrots and spices and continue to brown over high
heat until carrots begin to soften, about 4 minutes. Add the
Worcestershire sauce, mustard and stock. Bring to a boil. Reduce
to low heat and season. Simmer covered for about 20 minutes or
until meat is tender and moisture is absorbed. Remove from heat
and add the peas.
Transfer to a medium rectangular baking dish at least 3 " deep
(8x11 ½). Top with squash mixture to completely cover meat. Bake
for about 15-20 minutes at 375 degrees until top is golden.
*serve with blueberry biscuits
2 ¼ cups all purpose flour (550 ml)
2 tsp. baking powder (10 ml)
¾ tsp. salt (3.5 ml)
¼ tsp. cracked black pepper
1/3 cup very cold butter, cut into small pieces (80 ml)
1/4 cup dried blueberries (50ml)
¾ cup milk (175ml)
Line a 9 by 12-inch baking sheet with parchment or brush with
Pre heat oven to 375 D
In a food processor, combine the flour, baking powder, salt and
pepper. Pulse until blended. Add the cold butter and pulse until
mixture resembles course meal.
Add the milk to the flour mixture all at once. Pulse several
times just until the mixture starts to come together.
Turn onto a lightly floured surface and gently knead in
blueberries. Gather dough together. Do not touch too much! Wrap
in parchment or wax paper and chill for 30 minutes.
Roll dough on a lightly floured surface to thickness of ½ inch.
Using a 2 ¼" cookie cutter round, cut 10-12 rounds and place on
a baking sheet lined with parchment paper.
Brush with egg mixture and bake at 375 D. until golden and
lightly browned on the bottom about 15-17 minutes. Serve warm
Makes about 10