This is Persian take on Shepherd's pie is DELICIOUS! I have 3 paid subscriptions in Substack: David Lebovitz (OF COURSE!), Longer Tables with Jose Andres, and Arielle's Kitchen Dispatch. Arielle also has a youtube channel so check it out. Her recipes are very easy to make and the flavors are a reflection of her Moroccan, Persian, and Israeli heritage.
This is Arielle's version of Shepherd's pie and my new favorite recipe. I modified it slightly. Enjoy!
Thank you Arielle!!!!
Persian-Style Shepherd's Pie
2-3 lbs yukon gold potatoes
2-3 leeks, sliced thin
2 lbs grass-fed ground beef
1 Tablespoon Sweet Paprika
1 1/2 teaspooons ground Cumin
3 heaping Tablespoons tomato paste
2 ounces (about 1/3 to 1/2 cup) pine nuts
2 bunches of swiss chard, sliced thin
1 large bunch of cilantro, chopped
1 teaspoon (or more if desired) of freshly ground nutmeg
2-4 tablespoons butter
Olive Oil
kosher Salt
Freshly ground Pepper
Preheat oven to 375° F.
Using butter or olive oil, grease a pie plate.
Put the potatoes into a large pot, cover with water, bring to a boil over high heat then turn down to medium and boil for 20-30 minutes until potatoes are easily pierced with a small knife or a fork.
While potatoes are cooking make the filling.
In large saute' pan or skillet, put over medium heat, add about tablespoon of olive oil when hot and add the sliced leeks. Saute leeks over medium, stir as needed so they don't burn, for about 2-3 minutes until soft and starting to brown. Add the ground beef to the pan, use a large spoon to break up and make sure that beef is cooking...turn heat up a little if needed to brown the meat. Once beef is almost cooked add 2 teaspoons of kosher salt, 1/2 teaspoon freshly ground black pepper, paprika, cumin, pine nuts, and tomato paste. Mix to incorporate all seasonings and cook for a couple minutes. Add the swiss chard and cilantro - cook until the greens have wilted and stir to incorporate with the meat mixture. Add 1/3 cup of water and cook for a couple more minutes until all is incorporated and juices are thickened. Add more water if needed. Remove from burner and put beef mixture into the pie plate. Smooth top so evenly distributed.
Drain potatoes into a colander. Using a fork and knife to peel the potatoes (they will be too hot to handle with your hands) - peel potatoes and add to large bowl. Add 2 tablespoons butter, 2 tablespoon olive oil, freshly grated nutmeg, and a heaping teaspoon of salt. Mash using a potato masher until light and fluffy (add warm cream or milk if desired). Taste to see if more salt is needed.
Add mashed potatoes to the pie plate - use a large spatula to spread evenly over the beef mixture.
Lightly use tines of fork or other utensil to make a design on top - I used a pastry cutter. Brush top of potatoes with olive oil.
Bake for 20-30 minutes until the top is golden brown.