Deconstructed Spanish Shepherd’s Pie


Browsing through my previous posts, I have posted a lot of treats recently! I decided I needed to put up something more savory. I got the new Clean Eating Magazine as my end-of-the-school-year gift, so we have been trying some new recipes at my house. Last night we had “Spanish Pork with Redskins,” although I’m calling it “Deconstructed Spanish Shepherd’s Pie” (sounds fancy, huh?!). This dish is filled with all sorts of veggies. It reminds me of a Shepherd’s pie because it has peas (among other veggies), ground meat, and potatoes (although they aren’t mashed). It is also incredibly versatile. I’ll tell you how to turn it into an actual shepherd’s pie or keep meat free. This recipe is super simple to make; I think it took us about 30 minutes, although I’m sure it could be done in less time (I’m still working on my knife skills…it takes me a little bit to chop). Like any recipe that I make with my dad, he’s always tweaking things a little bit, and never measures, so below is the recipe we followed, which is pretty much the same. Hope you enjoy!

Deconstructed Spanish Shepherd’s Pie (recipe loosely adapted from Clean Eating Magazine)

In a large saucepan, brown one pound of lean ground pork with salt, pepper, paprika, and some red pepper flakes if you like it hot. Once pork is cooked through, transfer to a bowl. Next, using the bit of fat left from the pork and a splash of extra-virgin olive oil (or wipe down the large saucepan and use all extra-virgin olive oil), sauté 4 cloves of minced garlic (add however much garlicy flavor you like) and half of a large red onion or one small, diced. Allow to brown for a few minutes, and then add one package of frozen peas and one package of frozen corn. Again, let the peas and corn begin to soften. Next, add in one bell pepper (diced) and one zucchini (diced). Allow these vegetables to soften, and lastly, add half a pint of grape tomatoes, cut in half, along with the reserved pork. Season saltpepper, and if desired, chopped fresh cilantro and parsley for a more Spanish feel, to taste. Cover and let the veggies and pork get to know each other for a few minutes. Meanwhile, cut the red potatoes into about 1-inch pieces, skin on. I would say 2-3 small red potatoes per person (they usually give off more potato than it looks!). Steam or boil the potatoes until fork-tender. Toss the potatoes with salt, pepper, extra-virgin olive oil, and if desired, chopped fresh cilantro and parsley. Serve the pork and veggie mixture alongside a serving of the potatoes, or mix it all together! If desired, sprinkle a little Monterey Jack or sharp cheddar on the pork to complete this deconstructed shepherd’s pie. Want to make it more shepherd’s pie like? After the potatoes are done, mash them with extra-virgin olive oil, salt and pepper for a cleaner mashed potato. Place the pork and veggie mixture into the bottom of a casserole (or round) dish, and then put the mashed potatoes on top. Put into the oven, uncovered, under the broiler (or very high heat) to let the potatoes get brown on top. Want to make it vegetarian? Skip the pork process all together! Or, once all the veggies are sautéed, add one can of rinsed pinto or black beans to keep some protein.

Here, you could serve as is or add beans for a vegetarian dish.

Or…with meat.

All for now,


P.S. That carrot cake is still coming soon… :)


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