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.
- Recipe courtesy of Susan Salzman