Polish Shepherds Pie

Yes you read that right....Polish Shepherds Pie, yes I did totally make it up. But that is okay because it is tasty, delicious and has the qualities of a traditional shepherds pie with the tastes of a cabbage roll and pierogie all rolled into one!



Polish Shepherds Pie: Serves 6-8

1lbs Ground Beef (I use 93/7)
2lbs Red Potatoes - 1/2" Chunks
2TB Butter
1/2C Sour Cream (I use Daisy's Light)
1TB Olive Oil
1/4C Apple Cider Vinegar
2-3 Carrots - Shredded
1 Onion - Diced
1 Red Cabbage - Sliced
1/2lbs Frozen Cauliflower
15oz Canned Tomato Sauce
1tsp Distilled Vinegar
1/2tsp Parsley
1/2tsp Paprika

First we need to get all the parts made starting with the mashed potatoes. Rinse the potatoes with cold water then place in a pot of cold, salted water and bring to a boil (note I leave the skins on my potatoes, if you don't like mashed potatoes with skins then by all means peel your potatoes!). Cook the potatoes until they are easily broken by a fork. While the potatoes are cooking steam the cauliflower in a steam basket or in a sauce pot with about 1/2" of water in the bottom until the cauliflower is also easily pierced with a fork. Once both are done cooking you can toss them in a large bowl with the butter and sour cream and add salt and pepper to taste then mash with a potato masher or a mixer until nice and smooth. Now set to the side while we make the other parts.

In a small sauce pot mix the tomato sauce with the distilled vinegar, parsley and paprika and put over low heat to lowly simmer while everything else is being prepared.

In a large (and I mean large) pot heat the olive oil over medium heat and add the sliced cabbage, onions and carrots together with some salt and pepper and saute for 10-15 minutes allowing the cabbage to soften and start to caramelize. Now add the apple cider vinegar to the pot and allow it to simmer in the vegetables.

Finally....in a greased saute pan brown the ground beef over medium heat with some salt and pepper until cooked through. Drain the grease from the meat and add the beef to the vegetable pot and pour the tomato sauce over the mixture and give it a few good stirs to mix it all together.

Now we can assemble! In a 13x9 pan pour the meat and vegetable mixture in and pat it down evenly. Next place the mashed potato mixture on top and with a fork rake it evenly over the mixture and place in a 400° oven for 35-40 minutes until the potatoes have started to brown. Remove from the oven and let it cool for a minute or two then serve and enjoy!

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WW: 7 Points Plus / serving @ 6 servings
6 Points Plus / serving @ 8 servings