Potatoes are not my favourite food, so I’ve worked out different ways of removing them altogether from recipes, or mixing them with ingredients I like better.
1 lb pack of ground beef, venison or chicken
2 tbsp. olive oil
2 tbsp. dried basil and thyme (approx.)
1/2 tsp. salt (or 1 tbsp. soya sauce)
1 well-washed and thinly sliced leek
3 cloves garlic
2 – 3 lbs. sweet and/or normal potatoes (or 1 large turnip and rest potatoes)
1 tbsp. butter
2 tbsp. milk (rice or oat acceptable)
2 tbsp. parmesan cheese
goat and/or parmesan cheese
1 pack of swiss chard or other greens
1 jar or pack of pesto (optional: use with greens, instead of, or omit pesto entirely)
In a large frying pan, cook leek and garlic in oil until softened. Add meat and seasonings. When cooked, adjust seasonings to taste.
Steam thinly sliced chard or greens.
Cook potatoes. Mash. Add milk, butter and parmesan.
Place meat in bottom of deep pan. Spread with chard/pesto/greens. Add mashed vegetables. Top with sliced goat or mozzarella cheese.
Cook at 350 F for 1 hr. uncovered.
Adapt the spices to the meat and have fun experimenting. I’ve used cumin, garam masala and paprika with both ground beef and chicken. It was excellent.
Another possibility? Add green onions to the topping. Excellent!
√The recipe shown above uses swiss chard and a mixture of mashed turnips and potatoes. Carrots, parsnips or any mashed vegetables are good choices for the topping. Add to the potatoes or use singly.