Shepherd’s Pie with a Kenyan twist.
This dish was inspired by a visit to the Londoner in Addison, Texas. Here they serve all things English, and Kenyan cooking is very much influenced by English cooking.
Shepherd’s pie is simply a ground beef stew topped with creamy mashed potatoes, all baked together in one casserole dish.
To give the shepherd’s pie the Kenyan twist, I decided to add greens to the mashed potato, as if I was making Mukimo. For your greens, you could use spinach, kale, collard greens or green peas.
How I make my shepherd’s pie.
For: potatoes with greens.
Peel and dice three large potatoes. Place potatoes in a pot of cold water and bring to a boil.
Cook until soft.
Meanwhile heat a skillet, pour a table spoon of olive oil.
Saute a cup of fresh chopped spinach in a little olive oil, onion and garlic.
Mash cooked potatoes and incorporate the spinach mix.
For beef stew:
Use a pot on medium heat to brown the ground beef,
stir in diced onion, diced carrots, peas and corn.
add a tablespoon of Royco to season and cup of water
cook until the veggies are almost soft
In a casserole dish, add the cooked ground beef, carrots, peas and corn
top with spinach mashed potato mix.
Add a few pieces of cheese
bake in the oven at 350 for 25 minutes.
Once it is all done, you’ll get this tasty shepherd’s pie with cheesy mashed potatoes infused with the juices of beef, carrots, corn and peas. Simply delicious!