Swiss Shepherd’s Pie (Version 2)

My wife and I did an incredible hut to hut Swiss hiking vacation in August, and this dish is inspired by the meal we had at Berghaus Bäregg in the Grindelwald valley. This was our third night on trail, and we were exceedingly hungry before dinner after the day’s hike…so when we saw the hut hosts adding an awe inspiring amount of cheese to a large pot, we became very excited. When it finally came time for dinner, we sat down with friends we hadn’t yet gotten to know, and we waited for food to come. The first courses were a really fresh salad and a soul warming soup. Then came a really delicious veggie, beef, and gravy dish served over Alpkäse Grits! This became the inspiration for the Shepherd’s Pie we’re sharing now!

We took the general concept from that incredible dinner and swapped out the beef for pork sausage…and then we flipped everything upside down and baked our cheesey grits on top of our meat and veggies! We made this for my wife’s family, and it was a huge hit!

Try this one and our original version of Swiss Shepherd’s Pie (with Rösti on top) and see which you like more! En Guete!

Time: 75 Minutes

Ingredients:

• Pork Sausage
• Carrots
• Onion
• Garlic
• Peas
• Worcestershire Sauce
• 2 Tablespoons all purpose flour
• 3/4 Cup Beef, Chicken, or Vegetable Stock
• 1/2 Cup Grits
• 2 Cups Water
• A lot of grated Alpine Cheese
• Paprika
• Black Pepper

Method:

• Peel and dice your carrots, onion, and garlic.
• Melt some butter in a large pan, and add your diced carrots, onion, and garlic.
• As those cook, uncase your sausage, and break it apart. When your onions have turned slightly opaque, add your sausage and pan, and break it up as it cooks. Then, add your peas. Add in some paprika, black pepper, and Worcestershire sauce as it all cooks.
• Preheat your oven to 350 degrees F.
• Heat your 2 cups of water in a decent sized saucepan with a little butter.
• When your water comes to a simmer, add your grits, and stir fairly constantly. When your grits start to absorb your water, add your cheese, some black pepper, and paprika. Allow your cheese to melt as your grits finish absorbing all the water. When your grits are ready, remove from the heat.
• When your meat and veggies are fully cooked, add your flour to the pan, and stir to fully combine. Then, pour in your stock, and allow to thicken.
• Transfer your meat and veggies to a casserole dish.
• Scoop and carefully spread your grits over your meat and veggies.
• Sprinkle any more paprika over the top as you like, and bake for 15-20 minutes to form a slight crust on your grits.
• Plate, devour, and enjoy!