Shepherds Pie

My mother and I took what has to have been one of my favorite trips of all time to London, England at the age of 16. We had a blast!! One of the best things (and there truly were SO many things) about this trip was the awesome food we were able to eat while there. Nutella was a breakfast must! But the true "English" meal was that of the Shepherds Pie.

Now as many of you know.. I am not a big green peas fan. And most all of the shepherds pie I have eaten in the past contained those squishy green little devils. Ugh. So this week when my friends from Palmetto Organic delivered my veggie delivery I was sent, among other things, Yukon Gold potatoes, Lacinato kale and red scallions.

So when devising my menu this week I thought... "hmm.. maybe this is the week I try shepherds pie!" And so I did! Now this recipe is not your average run of the mill shepherds pie.. it is my take on it! Hopefully you will enjoy!

The layers are in the following order in a 9X13 glass baking dish:

LAYER 1:
2 lbs of grond beef (or ground chicken or turkey) browned
2 tablespoons of worshire sauce
1 teaspoon of chopped garlic
1 teaspoon of smoked paprika
1 teaspoon of salt
1 teaspoon of pepper

LAYER 2:
1 box of mushrooms sliced(sautee in a pan 5 min or until cooked with the ingredients below)
1 tablespoon of olive oil
1 clove of garlic chopped

LAYER 3:
1 bunch of kale (chopped and sauteed with ingredients below)
1 tablespoon of chopped garlic
2 tablespoons of olive oil
1 teaspoon of dried onion flakes
2 tablespoons of balsamic vinegar


LAYER 4:
4 Yukon gold potatoes (peeled, boiled and mashed with the ingreients below)
2 tablespoons of butter
1 cup of milk
1 red scallion chopped and mixed in with the potatoes


LAYER 5:
2 cups of shredded cheese (low fat cheddar is what I used)

LAYER 6:
2 cans of pop n fresh crescent rolls rolled out on top


Cook all the layers listed above and assemble in the order given. Pre-heat the oven to 350 degrees and cover the top of the pan with foil. Cook covered for 30 minutes. Remove the foil and continue cooking 15 more minutes or until the crescent roll topping is golden brown, Enjoy!