Shepherd’s Pie with Chinese 5 Spice (Non-traditional)
Prep Time: 1.5 hours (1 hour to marinade meat)
Shepherd’s Pie is a go to when in need of a cheap dinner. Traditionally it was made with yesterday’s leftover meat (beef, lamb or mutton) and topped with oven crusted mashed potatoes. With about a pound of ground pork on hand I decided to mix it up a little with tasty results. The 5 spice provides a savory sweet combination which contrasts with the creamy mash. Recipe is gluten free.
For Pork Marinade (chill for at an hour)
1 pd ground pork
1 T vinegar
3 T tamari or soy sauce
3 T Chinese 5 spice (equal parts fennel seed, star anise, ginger, cloves, cinnamon)
1 T ginger powder
sriracha or similar hot sauce to taste
½ cup green peas
1 small onion chopped small
4 or 5 cloves garlic minced
For Mashed Potatoes
6 medium potatoes, chopped small. Leave skin on if desired.
2 oz milk
3 T butter
1 T ground thyme
Pepper to taste
Salt to taste
Oil a large pan. Put in the chopped onion and garlic. Allow to caramelize on medium-low for 7-10 minutes until the onions turn translucent. Mix in marinade pork being sure to break up any clumps. Add in green peas. Cook covered on medium low for 15-20 minutes. Adjust seasoning as needed.
Bring a pot of water to a boil. Add in chopped potatoes and cover. Allow to soften. If knife can be stabbed into potato easily, they’re done. ~10 minutes. Strain out water. Mash potatoes with ingredients above adjusting as needed. Make sure they’re a little on the moist side.
Preheat oven to 400 degrees. Put cooked pork into an oven safe pan. On top, add mashed potatoes and smooth over top with a fork. Place in oven. Cook for 10 minutes to brown on top. Sprinkle a little paprika on top for color/garnish.