Ok so i’m officially on the roll today. Great success with my Love Unit drink and now this.
Or maybe all the cooking and reading of Kennedy and Bayless finally comes to fruition 
So here is my shepherd’s pie variation.
My main ingredients were tri tip and jersey white sweet potatoes. Now couple of words on these two ingredients. Tri tip is my beef meat of choice – this is such an excellent cut. Very versatile – i make it into fajitas or use it in various braises. White sweet potato is quite dry, holds its shape well, less sweet than the regular sweet one and very aromatic.
There were several ideas i used in this dish so it’s not exactly original but on the other hand what recipes are? I already modified once Kennedy’s bisteces rancheros using tomatillo sauce instead of tomatoes with great success. This time i decided to add to further transform this dish adding shredded potatoes from Bayless’s version of tinga.
So here’s the final version.
1.5lb of tri tip.
2 med sweet potatoes.
3/4lb tomatillos.
cloves from about 1/2 head of garlic unpeeled.
2 bunches of scallions.
2 poblano chiles.
1/3 cup of creme fraiche.
Broil tomatillos and garlic. Char poblanos. Separate scallion whited from greens. Chop both. Pulse skinned poblanos, tomatillos, garlic, scallion greends, some cilantro to get a coarse sauce, pulse in creme fraiche.
Cut the meat across the grain into 1/2″ steaks. Brown in hot oil, for 2mins on each side, adding scallion whites. Shred the white potatoes – i like to use food processor to get nice even threads. Top the meat with the sauce and put a layer of potato on top, cover and roast in 375F for 30mins. Decrease the temp to 325F and roast for probably 45mins-1hour more until cooked. Uncover and put under the boril to brown the top.
