Kimchee Shepherd's Pie

To my delight, I recently came across a creative food I hadn't tried.  A friend took me to a new place in Chicago called Del Seoul, where the specialty is Korean Barbeque Tacos.  The food was fabulous (pictured here) and what inspired me (which sounded a bit gluttonous at first) were the pork-belly kimchee cheesy fries.

Here is my new take on an old family standard inspired by that recent trip.

Kimchee Shepherd's Pie

Yum yum yum yum yum yum yum

Kimchee Shepherd's Pie!

Ingredients:

• 1-2 lbs ground turkey
• 1/4 cup barbeque sauce (I like Bone Suckin' Sauce, Spicy)
• 1/4 onion, chopped
• 2 cloves garlic, chopped
• 1 jar kimchee (approx 15 oz)
• 5 potatoes
• cheddar and jack cheeses

1. Chop the potatoes and boil until soft for mashing.
2. Sautee the onion and garlic until soft and aromatic.  Add the turkey and saute until cooked through, stirring.  Add the barbeque sauce and stir.
3. In a souffle dish, put the barbeque ground turkey on the bottom.  Layer with the kimchee, straight from the jar.
4. Once the potatoes are soft, drain, return to pan, and mash using a bit of butter, olive oil, sour cream - whatever you typically use.  Grate the Monterey Jack cheese into the potatoes and spread atop the turkey/kimchee layers.
5. Bake for 30 minutes in a 375 degree oven.  Pull out and top with grated cheddar cheese to cover and bake 5 minutes more until cheese melts and begins to bubble.

1. Serve warm.