Monday, January 4, 2010

Double Layered Shepherd Pie

Happy New Year Vanilla Lovers!!!

Let’s start 2010 with a twist in an old favorite…Double Layered Shepherd Pie! Those of you who know me will recognize that I add vanilla extract to tomato-based dishes to cut the acidity of the tomato. Try it yourself and experience the difference.


2 bacon strips
2 tbs olive oil or vegetable oil
2 lbs ground beef
1 medium size onion finely diced
1 small bell pepper finely diced
½ cup diced carrots finely diced
2 garlic cloves minced
1 celery stalk finely diced
2 cups mushrooms finely diced
2 Roma tomatoes diced
2 small cans tomato sauce
2 tbs tomato paste
¼ tsp Madagascar vanilla extract
1 14oz can beef broth
5 lbs potatoes
1 stick butter
1 sprig fresh rosemary chopped
2 tbs parmesan cheese
4 cups cheese blend
Salt and Pepper to taste
Finely chopped parsley (for garnish)


Cut potatoes in large dices and cook them in salted water.

Dice bacon and render it in a large skillet until crisp. Remove and set aside.
Saute onions until they are clear and add carrots, celery, peppers, garlic, and mushrooms. Mix for about 7 minutes on medium heat and add the tomatoes. Cook vegetable mix for about 10-15 minutes.

-Remove potatoes from the heat, strain and mix with butter, rosemary, and parmesan. Make mash potatoes and set them aside.

Mix tomato sauce with vanilla extract and add it to the vegetables. Incorporate the beef broth at this time and stir until all ingredients are thoroughly incorporated.
Add the meat (thawed out) and season with salt and pepper to taste. Let it simmer until barely cooked. Add bacon and mix.

Remove meat from heat and make a layer with it in a baking dish. Add potatoes to make the second layer and top it off with the rest of the meat. Spread cheese blend and bake it at 400 degrees for about 20 minutes or until the cheese looks lightly brown. Garnish it with chopped parsley before serving time.

Bon Appétit!

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