canadian recipes

French-Canadian Shepherds Pie Recipe
 Canadian Recipes

French-Canadian Shepherds Pie

1 small pepper squash cut in half lengthwise

3 medium Yukon gold potatoes, scrubbed

1 tsp. butter (5 ml)

pinch allspice

salt and freshly cracked black pepper to taste

¼ cup 10 % cream (50 ml)

pinch grated nutmeg

Filling:

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.

Serves 6-8

*serve with blueberry biscuits

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 butter.

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 with Tourtiére.

Makes about 10