BUNGALOW KITCHEN: Use winter's green bounty in shepherd's pie

The holidays are upon as, and maybe the coolness of winter will be, too. Nonetheless, it is that time of year where we want our favorite comfort foods to keep us warm and to round out the warmth of time spent with family and friends.

The veggies that are abundant this time of year evoke similar warmth because they normally are cooked for long periods of time, meaning a warm pot will be on the stove for hours. Despite how long they cook, I bet there are those who aren't terribly fond of kale, collards, spinach and other greens all by themselves.

That's why it's important to find ways to use greens where they aren't necessarily making a flavor statement all their own, but where they can still bring necessary vitamins and warmth to your dinner plate.

Shepherd's pie -- that comfort food staple of meat, gravy and mashed potatoes -- is a great dish to hide vegetables that otherwise would go uneaten. It already includes carrots, onions and peas, but that velvety gravy can also house spinach, kale and celery with ease.

Also, the mashed potato topping can be substituted for delicious pureed parsnips (another winter crop) to lighten up the dish, adding fiber and flavor.

In this preparation, flavor also is derived from the use of beer instead of stock as the gravy liquid. Beer is a great way to combine flavors and add a good zing to stew-like dishes. It helps add richness and bite that doesn't always come from stocks or broth and avoids over-salting.

All told, this dish is sure to bring a smile to the face of all involved, as it is a slightly healthier version of a comfort food staple that allows you to use all those wonderful greens in a new way. Enjoy!

Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at bungalowkitchen.wordpress.com or contact them at bungalowkitchenmacon@gmail.com.

BUNGALOW KITCHEN RECIPE

Green-Packed Shepherd's Pie

FOR THE PARSNIPS:

2 pounds parsnips, diced

1/2 stick butter

Salt and pepper, to taste

1 cup stock or water

1 tablespoon heavy cream

FOR THE FILLING:

1 large onion, diced

1 large carrot, diced

2 stalks celery, diced

1 tablespoon canola oil

4 cloves garlic, minced

Salt and pepper, to taste

1 teaspoon white pepper

1/2 teaspoon red pepper flakes

1 teaspoon grated ginger

1 teaspoon paprika

1 pound ground turkey

1 pound ground pork

1 bunch kale, finely chopped

1/2 bunch spinach (1 cup), finely chopped

1/4 cup flour

1 12-ounce bottle of beer (IPA preferred)

2 tablespoons Worcestershire sauce

1/2 cup frozen peas

Heat a saucepan over medium-high heat and melt the butter. Add the parsnips and season with salt and pepper. Cook 10 minutes, stirring occasionally, until bits begin to brown. Cover with stock or water, bring to a boil, cover and reduce heat.

Cook 15 more minutes or until parsnips mash easily with a spoon. Allow to cool.

Heat oven to 400 degrees.

In a large pan, heat the canola oil over medium heat. Once it shimmers, add the onion, celery and carrot and cook about 5 minutes. Add the garlic and spices and cook another 5 minutes, stirring occasionally. Add the meat to the pan and brown thoroughly.

When the meat is almost fully browned, add the kale and spinach and cook until the kale has softened, about 4 minutes.

Sprinkle mixture with flour and stir to coat entire mixture. Cook 1 minute to set the flour and cook out the flour taste.

Pour the beer over the entire mix and stir to combine. Mixture should be quite thick.

Add the peas and Worcestershire sauce and simmer about 10 minutes. Taste and adjust seasonings as you see fit.

Transfer entire mix to a deep baking dish.

Add parsnips and heavy cream to food processor and puree until completely smooth. Spoon mix over the top of the meat mixture and smooth with a spatula.

Place dish into oven and bake 15 minutes or until parsnips begin to brown in places. Remove from oven and allow rest 15 minutes before serving.

This story was originally published December 22, 2015 at 6:47 PM with the headline "BUNGALOW KITCHEN: Use winter's green bounty in shepherd's pie ."