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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. Ingredients:
pork layer: |
1 pound ground pork |
1 small onion, chopped |
2 garlic cloves, minced |
1 cup cooked rice |
1/2 cup pork gravy or 1/4 cup chicken broth |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
cabbage layer: |
1 medium carrot, diced |
1 small onion, chopped |
2 tablespoons butter or margarine |
6 cups chopped cabbage |
1 cup chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
potato layer: |
2 cups mashed potatoes |
1/4 cup shredded cheddar cheese |
Directions:
1. In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11-in. x 7-in. baking dish. In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned. Yield: 6 servings.
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