For as much as I make fun of my mom's Shepherd's Pie, I actually like it. A lot. So much that I've made a couple different vegetarian versions of hers. They were good, but not like hers, they were all missing that secret ingredient only moms can add (Hint: it's love)
So... the other day I was brainstorming a new version. Coincidentally, it was cold and snowy, and I was thinking of a line from Jimmy Buffett's Boat Drinks
: "Lately, newspaper mentions cheap air fare, I gotta to fly to Saint Somewhere" and it hit me...Jerk Shepherd's Pie!
A quick survey of what I had on hand revealed I had all necessary ingredients, so cooking commeneced. It turned out better than I expected - sweet, spicy, and very filling. Carol loved it, and she's finicky as anything It only lacked one thing, mom's special ingredient.
Here's how I made it - feel free to improvise with what you have on hand.
Jerk Shepherd's Pie
1 12 oz bag Morningstar Farms
Grillers Crumbles1 small onion, chopped
1 16 oz bag frozen mixed veggies
8 oz fresh mushrooms, sliced
1/2 cup Caribbean jerk sauce (I used World Harbors
)4 cups mashed sweet potatoes
1/2 cup low-fat shredded cheddar cheese.
1 tbs Olive oil
Salt and freshly ground pepper
to tastePreheat the oven to 375. Heat oil in a large skillet, then add crumbles and onions and saute until onions soften and brown slightly. Stir in the jerk sauce, mushrooms, veggies, salt & pepper and cook about 5 minutes more. Spoon the mixture into a 9x5 baking dish and sprinkle with the cheese. Spread the mashed sweet potatoes over this (Note: This works best if they are warm. Cold mashed potatoes don't spread very well) and pop in the oven for about 10 minutes or until it's heated all the way through.
That's it, makes about 6 servings. Douse it with some Pick-a-Peppa
or other hot sauce of your choice and dig in. You'll be glad you did.
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