A spicy shepherd's pie.
So I took three large sweet potatoes
and I just put them into boiling, salted water.
It was about two and a half pounds
once I peeled them, cut them in like shapes and sizes.
And then this is a food mill, one of my favorite tools,
but you can also just mash them with a masher.
And then we're gonna add warm
half and half and a little butter.
I use about two thirds to three quarters of a cup.
So this is Pimenton.
And we're gonna add about a teaspoon of that,
a little pinch of cinnamon,
or I'm using something I'm obsessed with, smoked cinnamon.
I get this from (indistinct) online,
and we're gonna add about a teaspoon of chili powder.
Tons of flavor in these sweet potatoes.
And of course, a little salt and pepper,
boop, pinch of black pepper.
Oh they smell luxurious.
So our spicy topping is done,
and this is a spicy shepherd's pie all the way through.
Because we're using a combination of ground sirloin,
80% lean, and one pound of spicy sausage.
Now I'm gonna hold the topping nice and warm just by
keeping it on the stove top in the pot
that I boiled the potatoes in.
And we're going to let that just hang out.
It'll stay warm for a while.
Meanwhile,
in another pan with the oven preheated to 425,
actually we're just browning the top,
crank that puppy up 450, 475, go crazy.
We're going to add two carrots, two celery,
and two small to medium onion.
And we want this to cook out quickly.
So we're gonna add salt to draw all the liquids out
and a little pepper again.
And once these get going a little bit,
then we're gonna grate in some garlic.
Okay guys, so here's the sausage and beef.
I've lightly browned it with the carrots, celery, onions.
I scraped in the garlic.
Now we're ready to add that little sprinkle of flour
and we're mixing in that flour just to thicken up the stock
and the beer, or you could substitute cider.
I use a little Worcestershire.
I just kind of dance around the pan, couple tablespoons.
And then half a bottle of beer.
I guess John can drink the rest.
And about a cup to a cup and a half of beef stock or broth.
Then we just stir that to thicken it up.
Pour most all of it in there.
Okay, last little bit.
Gotcha.
Nice even layer, all the veg and the meats.
We'll top by draping over our sweet potatoes.
Good sharp cheddar,
go over the top to cover with the cheese.
Oh, about two cups should do you just right.
It's about 12 ounces of cheese.
Oh you're a heavy kid.
Now that's fully cooked.
All we have to do is bubble and brown it.
So I finely chopped a little bit of chive and parsley,
which is really all I do to the top of this.
Now let's remind you,
this is not your mama's shepherd's pie.
Now normally I would let this set
just like most casseroles or a lasagna.
You let it set so that it
comes closer back to room temperature.
I would let it go like 10, 15 minutes.
It'll be a little messy, 'cause it didn't settle.
Oh but that's cheesy, crazy, goodness.