I love Scott Pilgrim. The movie, the books, everything. To the point I’ve considered buying certain game systems if only to play Scott Pilgrim games! Anyway, when I was re-reading Volume 2 (Scott Pilgrim vs. The World), I knew I had to make the vegan shepherds pie and tea it up! It turned out so tasty, it’s one of the few things I will eat as leftovers! I used Marsala, which is smoky with a bit of a cinnamon kick at the end, and it just amped up this dish so much. Warning, my version is decidedly not vegan.
The original recipe can be found in Scott Pilgrim vs the World (a transcript and scans of the pages can be found here), but I kinda wandered away from the recipe a LOT. Consider Scott Pilgrim the jumping-off point.
1 c strong Marsala
2 medium carrots
1 stick celery with leaves
2 cloves garlic (I used garlic powder because I was out of fresh garlic)
1 c corn
1 c Milk
1/2 lb ground beef
3 T flour (I used cornstarch, but I really should have used flour)
4 t Butter
1 T of the finest olive oil
First, find yourself a big bad butch to do all of the chopping for you. Just a friend will work too. Invite them over for dinner, then meet them at the door with knives and cutting boards.
Boil up the potatoes for 15-20 minutes. Until they’re done enough that you can break them in half easily with a fork.
While those are cooking up, have your friend cut up the rest of the veggies and cook the onion with the meat.
In another pan, cook the rest of the veggies with the olive oil until they’re nice and soft before adding them to the meat.
Sprinkle in the flour and stir until everything is evenly coated before adding the milk and tea and heating everything through until it gets nice and thick.
Pour the mix into a 9×13 or a casserole dish and mash the potatoes with butter and a splash of milk. Then spread the potatoes carefully over the top of the meat mixture and cook at 350 for about 30 minutes, but keep an eye on it.
And there you have it! Super easy, super tasty.