Asian Shepherd’s Pie

When it gets cold, I tend to switch to making comfort foods.  I think that’s pretty normal.  I don’t think it’s normal for me to live in cold weather though.  I grew up in Southern California, and if I had my way, I would be living there permanently.  Maybe not in the desert where I grew up, but most likely in the the city (LA) or on the beach somewhere.  I could picture TAB and myself as beach bunnies.  Sometimes it’s just where you belong.  Maybe when we stop moving for KB’s work.  Which should be in a few years.  California just seems less like a foreign country than Connecticut (even though I spent 4 years here going to school).

Anyways, back to the comfort food.  I do tend to get bored easily.  I think KB could do comfort food on repeat during the winter – chili, shepherd’s pie, pot roast, repeat. But since I like a little variety, the other day, I decided to take a normal shepherd’s pie and add an Asian twist to it.  And for good measure, instead of mashed potatoes on top, I used frozen tater tots.  It turned out rather good.

Start by sauteeing onions in some olive oil.

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Add ground beef.  Continue to cook until the beef is cooked through.

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Add fresh shitake mushrooms.

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Add sliced water chestnuts and bamboo shoots.

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Add hoisin sauce and mix to combine.

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Pour mixture into greased casserole dish.

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Top with frozen tater tots (enough to cover top).

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Bake in 375 degree oven for about 30 minutes until the tater tots are crispy.

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Recipe:

1 medium onion, diced
2 Tablespoons olive oil
1 lb ground beef
8 oz fresh sliced shitake mushrooms
8 oz can sliced water chestnuts
8 oz can sliced bamboo shoots
1/2 cup hoisin sauce
1/2 lb frozen tater tots

In a medium frying pan, saute onions in olive oil.  Add ground beef and cook through.  Add fresh shitake mushrooms and cook for about 2-3 minutes.  Add in sliced water chestnuts and bamboo shoots.  Mix to combine.  Add hoisin sauce and mix thoroughly.  Pour into a greased casserole dish and top with frozen tater tots.  Bake in a 375 degree oven for about 30 minutes.  Serve and enjoy!

Caroline