Halloween is just days away! Soon there will be little ghouls and goblins looking for candy at every door. Before taking your terrifying tyke out for good holiday fun, be sure to start their night off right. This weeks blog is full of nutritious treats straight from Scarecrow’s garden. This dish is flavorful, filling, wholesome, gluten free, and with some easy modifications, it can be made dairy free too. I hope y’all enjoy this twist on the traditional shepherds pie. Happy Halloween!
1 ½T Olive Oil or Vegetable Oil
1 Red Onion
2 Cloves Garlic
1 Red Bell Pepper
2 c Chard
1 ½ c Sliced Mushrooms
1 lb Lean Ground Beef
2t Worcestershire Sauce
1 c Chicken Stock
1T Dried Parsley
2T Tomato Paste
4 Sweet Potatoes
2 ½ T Butter (can substitute earth balance)
4T Milk (can substitute almond or soy milk)
1 pk Frozen sweet peas
Wash all vegetables
Dice onion and bell pepper
Chop or tear chard
Peel four Sweet Potatoes and coarsely chop. Boil for 20 minutes, or until soft.
Heat 1 ½ Tablespoons of oil in skillet, add onions, garlic, and bell pepper, then cook for 5 minutes. Add the chard and mushrooms and sauté for 20 minutes or until softened.
While vegetables are cooking and potatoes are boiling, brown meat in separate skillet. Add 2 teaspoons Worceshire sauce, 2 Tablespoons tomato paste, 1 cup chicken stock, and 1 Tablespoon dried or fresh parsley to browned meat. Combine browned meat with sautéed vegetables.
Drain water from sweet potatoes. Combine and mash: 4 boiled sweet potatoes, 4 Tablespoons of milk, 2 Tablespoons of butter, and seasoning to taste.
Place meat and vegetable mixture in the bottom of a 9 x 13 dish.
Empty bag of defrosted sweet peas on top of meat mixture.
Put mashed sweet potatoes on top of peas and top with remaining ½ Tablespoon of butter.
Bake in conventional oven at 350˚F for 20 minutes.
Serve and enjoy!!