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Buttermilk Pear Shepherd’s Pie

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Ingredients

Scale
  • 5–6 red potatoes, scrubbed and chopped
  • 2 Weaver’s Orchard Coldsnap Pears, sliced (skins on)
  • ½ cup buttermilk
  • ½ stick butter 
  • 1 homegrown sweet onion, diced
  • 1 ½ pounds ground pork (beef or lamb are great substitutes)
  • 2 tablespoons flour of choice 
  • ½ cup sour cream
  • 1 bunch homegrown carrots, scrubbed and sliced (skins on)
  • 12oz bag frozen peas
  • ½ cup shredded cheddar
  • Sea salt and pepper to taste
  • Additional sprig of fresh or dried sage and freshly ground nutmeg, optional

Instructions

  1. Set a large and a small pot of water to boil on the stove. Wash, scrub and chop the potatoes into small pieces and add to the big pot, once boiling. Cut the carrots into small rings and add to the small pot, once boiling, and cook until a fork easily pierces (about 8-10 mins) and drain. Slice the Coldsnap pears (skins on) into pieces a similar size as the potatoes and set aside. Boil the potatoes until they are about the same softness as the pears (about 10-12 mins) and add the pears to the potatoes, cooking until everything is soft and mashable (about another 10-12 mins).  
  2. As the potatoes and carrots boil, set a large frying pan to medium-high heat with a little olive oil. Dice the onion and add to the hot pan, cooking until starting to brown and translucent. Add the ground pork, half a sprig of diced sage (optional) and season with salt, pepper and (optional) nutmeg. Lower the heat to medium until the meat is cooked-through, and then add ½ cup of sour cream and flour to the frying pan, stirring until a sauce thickens. Add additional seasoning as desired, then turn off the heat and set aside. 
  3. Preheat the oven to 375 Fahrenheit. Once the potatoes and pears are cooked through, strain through a colander and return to the hot pot. Begin mashing with a potato masher before adding the butter, buttermilk, salt and pepper (and sage and nutmeg, if desired). 
  4. Use two 9×13 glass dishes to build the pies. Start with a layer of drained carrots, then add the frozen peas, the meat, and a thick layer of mashed buttermilk pear potatoes on top. Grate cheddar atop and add salt, pepper and freshly grated nutmeg (if desired). Cover pans with foil and bake at 375 for 40 mins. Uncover and bake another 2-5 minutes on broil (oven temps vary, so be very careful to not leave the oven during broiling to avoid burning). The Shepherd’s Pie will be cooled just enough by the time the table is set. Enjoy!

Notes

Reheats well in oven. Cover with foil and bake at 375F for 45-50 mins per pan, or for 10-15 mins per serving, taking off the foil and broiling for the last 2-5 mins.

Keywords: Budget-Friendly Meals, Shepherd's Pie, Buttermilk, Mashed Potatoes, Pears

Find it online: https://www.weaversorchard.com/buttermilk-pear-shepherds-pie/