Shepherd's Pie (with greens)

I love shepherd's pie. Like seriously, it's one of my top comfort foods. My favorite version is (or at least, was) served at a restaurant called Kells in Portland, Oregon. They simmer the beef in Guinness and let me tell you, it is GOOD. I didn't have any Guinness on hand this week (or any other dark beer, for that matter) but I did have a head of collard greens from last week's veggie box. I thought I would try to do a pie with collards in the veggie layer. It turned out pretty good, and was a good mask to the somewhat bitter, swampy collards (you can sub in any green you like, or any other veggie for that matter). You can see in the photo that I like to add some sharp cheddar to the top as well, but of course you don't need to do this step. If you are anti-potato (please do not tell me if you are, I will automatically distrust you), you could do a mashed cauliflower on top instead. 

Shepherd's Pie with Greens

Ingredients:
1 onion
1 clove garlic
1 pound lean ground beef
worcestershire sauce, about 3 T.
about 1 pound, or 5-6, yukon gold potatoes
1/4 c. milk
2 T. butter
1 bunch collard or other greens
1 t. rooster sauce*
3 T. canola oil
1/2 #, or half a small bag, baby carrots
1/2 c. shredded sharp cheddar cheese*
salt and pepper
*optional

Preheat the oven to 375.

Put a large pot of salted water on to boil. Wash, peel, and cube the potatoes. When the water is boiling, add the potatoes and boil until tender.

Meanwhile, wash and chop the greens. Put a large pan on the stove and heat 2 T. of the oil over medium-low heat. When the pan is hot, add the greens and carrots, stir.

Finely chop the onions. Put a medium pan on the stove and heat the remaining oil over medium heat. Add the onions. Mince the garlic and add it to the onions, and give the pan a stir. Frequently stir both the greens/carrots and onions, until the greens are tender and the onions are translucent. Turn the greens/carrots off when they are done and salt and pepper to taste. Stir in the rooster sauce if you are using it.

When the onions are translucent, add the ground beef and salt and pepper to taste. Brown the meat, then add the worcestershire sauce and stir to mix. Turn off the heat.

When the potatoes are tender, strain them then mash (or use a mixer like I do) them with salt, pepper, the butter and milk. 

Pam or oil a large covered casserole dish. Put the ground beef in an even layer. Then add the veggies in another even layer. Finally, spread the mashed potatoes on the top. Sprinkle the cheese and cover. Bake for 30 minutes, then remove the cover and bake an additional 10.