petrossian_fondue.jpg

petrossian_cake.jpg

Homemade Shepherd's Pie

by Susan Salzman
Print Email

shepherdspie_indiv.jpgIt’s November.  The days are getting shorter, and the weather is changing.  I do love this time of year and cooking in a somewhat cooler climate makes me happy.

Two years ago I started making Shepherd’s Pie and much to my surprise, everyone at my dinner table fell in love with it. It’s a simple dish, made with everyday, fridge and pantry ingredients.  One more feather in this recipes cap – it’s a one pot dish.

Using the white part of the leeks (saving the green part for my homemade stock), and left over mashed potatoes, I am proud to say that I can feed my family of five (with leftovers for lunch the next day) for about ten bucks. I am working on accomplishing that task most nights.

Making wholesome meals, using fresh ingredients for a few dollars makes me happy and giddy. I cannot wait to share more of my “happy meals” with you.

 

Shepherd’s Pie
Yield: 6-8 servings

ingredients:
1 1/2 pound ground, organic sirloin
2 tablespoons grapeseed oil
1 tablespoon fresh rosemary, chopped fine
2 tablspoons ketchup, preferably homemade
1/2 cup vegetable stock, preferably homemade
1 garlic clove, minced
1/2 cup leeks, rinsed and chopped
1/2 cup white onion, chopped
1/3 cup carrots, peeled and chopped
1/3 cup celery, chopped
1/4 organic peas, frozen
2 tablespoons arrowroot
2 teaspoons kosher salt
3/4 teaspoon. black, ground pepepr
2-3 cups mashed potatoes

Instructions:

Preheat oven to 425°F.

Heat a dutch oven over medium-high heat. Add 1 tablespoon of grapeseed oil and add the meat. Break it up with the back of spoon and cook for 4 minutes or until it looses it’s pink color. Remove to a clean bowl.

Heat the remaining tablespoon of grapeseed oil and add the onions and leeks. Saute for 5 minutes. add the carrots and the celery and saute until starting to soften, 5 minutes. Add garlic and stir for one minute.

Add meat to the vegetables and stir to combine. Add the rosemary, ketchup, peas, salt, and pepper. stir to combine.

Add the arrowroot and stir. Add the vegetable stock and cook for about 3 minutes or until the liquid has thickened. Taste for seasonings.

Lightly butter a ceramic baking dish. Spoon meat mixture into prepared dish. Spoon mashed potatoes over beef. Cut 2 tablespoons of butter into small chunks. Dot the top of the potato mixture with the butter.

Put baking dish on a rimmed baking sheet lined with parchment. Bake for 15-20 minutes or until the potatoes start to turn light brown. Serve immediately.

 

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.      

 

 

Add comment


Security code
Refresh

Restaurant News

The Village Bakery & Cafe
Los Angeles
by Charles G. Thompson

ImageIn many places in the world a bakery is often the nexus of a neighborhood.  A place where the locals meet to buy baked goods and bread. Bread, the so-called ’staff of life,’ is inexpensive...

Read more...
Hunan by the Falls
Ohio
by Nancy Ellison

lebron-james.jpg(Well two, if LeBron James leaves.)

While a little disappointed on a recent trip to this town by the pizza-by-the-slice on Mayfield Road (“Our Little Italy is better than your Little Italy”), we...

Read more...
Magnolia Bakery
Los Angeles
by Charles G. Thompson

ImageFood in New York.  I used to know it so well.  When I lived there during the ’80s and ’90s, and worked in the food business I knew every place there was to know, and I went to most all of them. ...

Read more...
Summer Eats in San Francisco
San Francisco
by Amy Sherman

Scream SorbetIf you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches...

Read more...