Holiday Shepherd’s Pie

Serves: 6-8 People
Cooking Time: 45 minutes

Ingredients:
2.5 lb Ground Beef
1 Medium Sweet White Onion, Diced
6 Large Cloves of Garlic, Minced
7 Shitake Mushrooms
2 Packs 3.5oz Bunapi Mushrooms
2 Cans Campbell’s Golden Mushroom Soup
½ Teaspoon Black Pepper
1 ½ Teaspoons Salt
2 Teaspoons Better Than Bouillon Beef Base
2 Tablespoons Fresh Ginger

Topping Ingredients:
1 Small Size Kabocha, Peel & Dice
7 Small Russet Potatoes, Peel & Dice
½ Stick Butter
½ Teaspoon Salt & Pepper
5oz Bag of Sargento Artisan Parmesan Cheese, Pre Shredded

Directions:
Preheat the oven to 450°. First you must wash, peel and dice both the russet potatoes and kabocha squash, place them into a pot with a touch of salt, cover with a lid, and bring to a boil and cook until tender. Drawn the water out and then add the butter, salt & pepper and mash together well. Set the potatoes aside. Next take the meat and place it into a pot on the stove on medium to high heat. Cook the meat until its brown and then remove from the heat and pour out excess grease. Then add the onion, mushrooms, garlic, ginger, beef base, salt and pepper and mix together. Next add the Campbell’s soup along with ½ a can of water, stir the ingredients well. Finally take a 13” x 9” Pyrex dish and pour the meat mixture inside on the bottom. Then grab your mashed potatoes and smear evenly on top of the meat mixture. Top with shredded Parmesan cheese and then bake in the oven for 20 minutes, until golden brown.

holiday Sheppard’s pie

View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA

Roasted Kabocha Squash Soup

Serves: 6-8 people
Cooking Time: 1 hour

Ingredients:
1 medium to large size Kabocha Squash
1 large sweet white onion
3 cloves garlic, minced
2 tablespoons olive oil
1 14-ounce can unsweetened coconut milk (can substitute with light coconut milk)
3 cups low sodium chicken stock
1-teaspoon kosher salt
¼ teaspoon white pepper
1 kiffir lime leaf minced finely (optional)
Bag Mounds Coconut flakes (optional)

Directions:
Preheat oven to 400 degrees
Cut Kabocha squash in half, scoop out seeds and stringy insides. Place the squash, cut side down, in a baking dish with a little water. Cover and roast until tender, approximately 35 to 40 minutes. While kabocha is baking, caramelize onions in a pan with olive oil. Once the onions are soften and lightly caramelized, add minced garlic to pan and cook for 3 minutes. When the squash is cool enough to handle, scoop it out of its skin and place in a food processor or blender along with the cooked onions and garlic, coconut milk, stock, salt, and pepper and process until smooth. Place blended soup into saucepot with the minced Kiffir lime leafs and reheat to desired temperature. Serve with your favorite bread. To add some pizzazz to your next holiday party try adding some toasted coconut flakes to the rim of the soup. Follow coconut-toasting instructions on side of the Mounds bag and add water or lime to rim of bowl to get flakes to stick.

Tip: If the soup is too thick, add additional stock until it reaches the consistency you desire. This dish is sure to make you a top chef his holiday!

Kabocha Squash Soup