VEAL & SPINACH
SHEPHERD’S PIE
MAKES 4 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 70 MINUTES5 yellow potatoes, peeled and
cubed (about 1 kg)
4 cloves garlic, divided
5 tbsp olive oil, divided
1 tsp dried oregano
salt and pepper
⅓ cup finely chopped onion
500 g ground veal
½ tsp ground nutmeg
¼ cup grated Parmesan cheese, divided
½ cup frozen spinach, drained
2 cups frozen corn
1 cup 35% whipping cream
Italian pickled vegetables (optional)In large pot of salted water, bring potatoes
and 3 whole garlic cloves to boil; reduce
heat and simmer until potatoes are tender,
about 20 minutes. Remove from heat; drain
well. Add ¼ cup oil; mash potatoes until
smooth. Stir in oregano; add salt and pepper
to taste. Set aside.
Meanwhile, mince remaining garlic clove.
In saucepan, heat remaining oil; cook onion
and garlic, stirring, until tender. Add veal
and nutmeg, breaking up meat with wooden
spoon; cook until meat is no longer pink,
about 5 minutes. Mix in half of the Parmesan
and the spinach. Season with salt and pepper;
set aside.
Preheat oven to 350°F. Spoon veal mixture
into 11- x 7-inch baking dish. In bowl, mix
corn with cream and dollop over veal mixture,
spreading to cover evenly. Spoon mashed
potatoes over top, spreading to cover evenly.
Sprinkle with remaining Parmesan. Bake
until cheese is lightly browned, about
25 minutes. Sprinkle with pepper. Serve
with Italian pickled vegetables (if using).
(Make-ahead: Let cool; cover and refrigerate
for up to 2 days or freeze for up to 2 months.)
PER SERVING about 565 cal, 31 g pro, 26 g total fat
(12 g sat. fat), 52 g carb (4 g dietary fibre, 5 g sugar),
105 mg chol, 350 mg sodium.90 | CANADIAN LIVING NOVEMBER 2019