Shepherd's Pie

Comfort Food That Transcends Language Barriers

What’s your favorite international food? Pad Thai? Profiteroles? Sushi? Pupusas? Did you like it at once or was it something that grew on you? This week we had a front-row seat to watching some Japanese boys fall in love with good ol’ Shepherd’s Pie on their first trip to the United States. I’m sure you’re dying to know how Japanese boys ended up in my home while touring a foreign country!  My town hosts an international dance festival every year. In an effort to involve the community and cut costs, community members are asked to host dancers in their homes for the 10 days the dancers are in town. The host families are asked to provide beds, meals, and transportation to the performers. I happen to have two unused twin beds, so I volunteered to host. Our family was assigned two 16-year-old Japanese drummers. Until I picked them up,  I didn’t realize that they spoke almost no English. I don’t speak any Japanese! On the drive home, I worried about what I had gotten myself into (I am confident they felt the same). However, I soon learned that when the food is good, words aren’t necessary.  

I made a variety of meals for “my” boys. Grilled cheese, french toast, pizza, muffins, hamburgers, salads and even tuna melts were on the menu. But the meal they loved the most was a simple casserole that I threw together in an effort to use the mountain of garlic smashed potatoes leftover from last week’s buttermilk fried chicken meal. As I was making it, I felt bad that I didn’t have time to produce a fancier meal. But with a hectic schedule - made even more hectic by running two extra boys to and from rehearsals and performances - it was the best I could do. As it turned out, my guilt was unnecessary. The boys loved the shepherd's pie! Each of them having second and third helpings. I was surprised and delighted that they liked it so much. In fact, when I asked them (through an interpreter) what they wanted to eat for their last meal with us in America, without hesitation - and with huge smiles on their faces - they began describing what the interpreter called “potato casserole.” I was more than happy to treat these boys we’d grown to love. And bonus, it’s an easy meal to prepare.

When it came time to say goodbye, many tears were shed. Aside from those initial awkward moments in the car, the hosting experience was wonderful. Now that the Japanese team has safely returned home, we are left with happy memories. Hopefully, they will return next year. Maybe the “potato casserole” will tip the scales in my favor.

Step One: Brown ground beef. While it is browning . . .

Step Two: Chop the vegetables. This is where you can get creative. You can sneak a lot of nutritious food into this casserole. My favorites are : carrots, broccoli, potatoes, peas and corn. But you can any veggies that strike your fancy.

Step Three: Add onion and garlic to beef. Saute until tender (about three minutes).

Step Four: Add bullion. (I use better than bullion because I find it to be a superior product.) Mix well.

Step Five: Add vegetables. The order in which the veggies are added is important. Start with the ones that need extra cooking time (carrots, potatoes), cook until tender, adding ¼ c. water to help steam them, if necessary.

Step Six: Next, add the vegetables that require medium cooking time so they are just tender.

Step Seven: Add about ⅛ c. flour (for a gluten-free meal, use cornstarch) and mix well. Add about ½ c. water to make a nice, rich gravy.

Step Eight: Remove from heat and add the vegetables that require no extra cooking time (peas, corn, etc.) You don’t want these to overcook; the oven will warm it.

Step Nine: Place meat and vegetable mixture in a 9 x 13 casserole dish

Step Ten: Top with mashed potatoes. You can be creative and pipe them in beautiful florets or simply spread them over the top. I chose the middle ground and used a Pampered Chef small scoop on the potatoes.

Step Eleven: Bake in 350 degree oven for 30 min, or until the casserole bubbles and the potatoes are slightly crispy.

Step Twelve: Enjoy

Shepherd’s Pie

1 lb. ground beef

1 tsp. minced garlic

½ c. diced onion

2 tsp. beef bullion

¾ c. chopped carrot

½ c. chopped potato

½ c. chopped broccoli

⅛ c. flour (or 2 Tbs. cornstarch)

½ c. water

¼. c. frozen peas

¼ c. frozen corn

3 c. mashed potatoes

Brown the ground beef (drain if necessary).

Add onion and garlic. Cook until tender - about 3 min.

Add carrot and potato. Cook until tender - about 5 min.

Add broccoli.

Mix in the flour or cornstarch. Combine well.

Add water and stir until a gravy forms.

Add frozen corn and peas.

Place in 9 x 13 casserole dish. Top with mashed potatoes.

Bake in a 350 degree oven until the meat mixture bubbles and the potatoes are a light golden brown. About 30 - 45 min.

Hurry back boys. We miss you already.