This month’s Secret Recipe Club assignment was a fun one! I printed out about 10 recipes to mull over and I could have easily picked 10 more. Her recipes are fabulous, her photography is stellar and I just love love love her blog – The Kitchen Witch. Little known fact, I do have a kitchen witch in my kitchen. I got my kitchen helper in Salem many moons ago when I finally stood on my own two stilettos and told the ex-fiancee to take a hike. So, when I was perusing The Kitchen Witch, I had to smile because, while I don’t often look at my own KW, it’s always there overseeing all the simmering pots on the stove from its perch on my wall.
The Kitchen Witch is home to Rhonda, aka Giggles, a biker chick currently living in Oregon who was inspired to start her own abode on the web after being inspired by her daughter who also has a fab blog, Leftovers for Lunch. Giggles reminds me a lot of my bff Meowmix with her drive, determination and, of course, being a biker gal. The photos on Giggles’ site make me want to really learn my camera settings and get out and explore the views here in my neck of the woods.
I couldn’t decide from the plethora of recipes that were on there and, like I said, I have 10 more fun kitchen experiments to try like Coffee Milk, Pumpkin Oatmeal Cookies, Bacon Hash and Broiled Eggs, Simple Artisan Bread, and so much more. However, I had to narrow today’s SRC Reveal to just one so, being that yesterday was Father’s Day, and my father’s two favorite dishes are Stuffed Peppers and Shepard’s Pie, I had to go with Shepard’s Pie Peppers. Because I am kinda a legal wench, I wanted to play with the name hence the “Shepardized” part of it. However, as one can always argue something legally, it’s technically it’s “Cottagized” Peppers because if I made this with ground lamb, I would have been shot because my father is not a fan of lamb. But, really, let bygones be bygones and focus on the main issue – flavor - because the flavor is out of this world.
Many thanks to Giggles for a brilliant recipe idea that is a new favorite tried and true and I’m so thankful you crossed my path!
Ingredients
- 4 large bell peppers
- 1 pound lean ground beef
- 2 medium carrots, grated
- 1 onion, grated
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/2 tablespoon minced rosemary
- 1 tablespoon fresh thyme
- 3/4 cup beef stock
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 pounds russet potatoes, peeled and cut up
- 2 garlic cloves, smashed
- 4 tablespoons unsalted butter
- 1/4 cup half and half
- Salt
- Pepper
- 1/4 cup grated parmesan cheese, plus extra for garnish
Directions
- Preheat oven to 350°F .
- Spray a small casserole pan with nonstick spray and set aside.
- Wash the peppers thoroughly, cut off the tops and remove the seeds. Rinse again and set aside to dry.
- In a large sauté pan, over medium heat, start to brown the beef. When the meat is mostly browned, add the grated carrot, onion and garlic.
- When the meat mixture is fully browned, add the rosemary, thyme, and Worcestershire sauce followed by the beef broth, making sure to scrape up any brown bits on the bottom of the pan.
- Season with salt and pepper and cook the mixture over medium low until most of the liquid is reduced.
- In a large pot, bring the potatoes and 2 smashed garlic cloves to a boil in some salted water.
- When the water is boiling, turn the heat down and simmer until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and put the potatoes (and garlic) through a potato ricer.
- In a small saucepan, melt the butter. Add the half and half to the melted butter and quickly wisk to incorporate. Season with salt and pepper, and add the grated parmesan cheese.
- Pour the milk mixture into the riced potatoes and stir to combine.
- Add the peppers to the casserole pan, taking care to make sure that every pepper is in snugly and standing up. If they can't stand up, trim the bottom of the pepper to create a more level surface.
- Fill the peppers with the beef mixture, top with the mashed potatoes and sprinkle the tops with a bit more parmesan cheese.
- Bake for about 30 minutes, until the potatoes are lightly browned.
- Enjoy!
Notes
Recipe slightly adapted from The Kitchen Witch
Gather the Ingredients
Simmering the Beef
Bringing the potatoes (and garlic) to a boil
Loving my new ricer! So fluffy!
Adding the flavor with a bit of milk and cheese
Before Baking – Peppers At Attention
Shepard’s (or Cottage) Pie in a Stuffed Pepper – perfection!
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What a great looking meal! So original.
Our Eating Habits recently posted..Prosciutto Pizza with Balsamic Onions
Twitter: dancingveggies
says:
This looks great! I was wondering what I would do with all the extra peppers I’m about to have and think I just found a solution. Perfect pick for this time of year
AmandaE recently posted..Round Round
Twitter: melissa_826
says:
What a great idea–my husband loves Shepard’s pie and I think this would be a hit in our house!
Melissa recently posted..Man’ooshe Lebanese Flatbread
Great choice, they look delicious. Rhonda has some great recipes, so it must have been hard to choose!
Oh, I’ve never seen such a thing. Looks delicious.
My recipe from SRC today was wonderful! Come check it out! http://momscrazycooking.blogspot.com/2012/06/german-chocolate-cracker-candy-secret.html
Tina recently posted..Chinese Sweet & Sour Chicken {TWC #86 Linky Party – International Foods}
Love this recipe look amazing!!!
Twitter: thefreshmancook
says:
This looks so delicious!
Twitter: advntrsindinner
says:
These look amazing! I wonder if I could adapt them for the bbq? It’s getting pretty hot here C:
{Adventuresindinner} recently posted..It’s SRC day!
I love the kitchen witch, she always has such great recipes. This doesn’t look like an exception, great pick!
feast on the cheap recently posted..Roasted Grape and Blue Cheese Bites
Twitter: love_4_coffee
says:
That looks really yummy!!!!
Such a great idea! I love green bell peppers!
Paloma recently posted..Happy Monday – Flowers and Nectar!
I love a SRC pairing that offers so many wonderful recipes! I love these delicious stuffed peppers…the potato topping makes them so special
Liz recently posted..Grilled Pound Cake with Balsamic Berries…Secret Recipe Club~
What a tasty looking meal. Perfect summer meal for my hungry guys! Great SRC pick.
cindy recently posted..Barbeque Pizza–Secret Recipe Club
Twitter: erink_13
says:
Ohhhhh this looks soooo good! Shepherd’s pie is one of my favs (I too usually make it with beef b/c that is our favorite in our house). Love the idea of stuffing it in a pepper. Love the name you came up with. Great choice for SRC! Glad to be in group C with you.
Erin recently posted..Pistachio Cranberry Icebox Cookies for SRC!
Twitter: cooklisacook
says:
We love both stuffed peppers and shepherds pie, this is brilliant having the two recipes in one. Looks delishIf you haven’t already, I’d love for you to check out my group “A” SRC entry: Candied Popcorn.
Lisa~~
Lisa~~ recently posted..Father’s Day Dinner
I recently made stuffed peppers and at first glance almost passed up this recipe because it looked so similar to the ones I just made…and then I got to the potato topping. What a GREAT idea. In other words, you had me at potato! Can’t wait to try these!
Running to Music recently posted..June Gloom & Strawberry Rhubarb Muffins
Twitter: tkwblog
says:
I’m so glad you picked this recipe, it’s been one of my most popular (even ran in our newspaper food section). How cool is that you have a Kitchen Witch! Thanks for the kind words, and I love your name for the dish
Rhonda recently posted..Boca Chica Shrimp
Twitter: NevrEnoughThyme
says:
What a great idea! We love Shepherd’s Pie so I know these will be a big hit here.
Lana recently posted..An Old-Fashioned Treat – Coke Floats
I adore Rhonda. She cracks me up. I must have missed this recipe but I love it!
Eliot recently posted..Garden Update (and a winning post) !!!!!!
Twitter: tandysinclair
says:
I just love this! So clever and sounds tasty
Twitter: chrisseskitchen
says:
How creative! I started growing a Green Bell Pepper plant earlier this year and hopefully if it starts producing I can give this one a shot. Great SRC pick and glad to be in Group C with you
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Christine recently posted..SRC: Brat Burgers with Drunken Onions