Thursday, May 5, 2011

Not Shepherd's Pie

This recipe came about because I had ground beef that needed to be used so I scoured the pantry, fridge and freezer to see what I could cobble together.  I had all the ingredients for a shepherd's pie but didn't quite have the time to make and bake one.  So here is my little made up recipe for what I like to call "not shepherd's pie".  It was filling and delicious and took about an hour to cook, eat and clean up!

1-2 T of butter
1 lb grass fed ground beef
1 medium onion, chopped
1-2 cloves of garlic, minced
1-2 carrots, chopped
1-2 stalks of celery, chopped
1/2 - 1 cup frozen or fresh peas
1 tsp dried thyme, rosemary and/or herbs de provence
1/2 -1 cup red wine
1 T organic tomato paste
sea salt and fresh ground pepper to taste

herb smashed potatoes
3-4 small yukon gold potatoes
1 T fresh parsley, chopped
2 T butter (or to taste)
sea salt to taste

peel and cut up potatoes, boil in a large pot of water until fork tender (about 20 minutes)
meanwhile, melt 1-2 T butter in a large saute pan or dutch oven over medium heat.  add onions, carrots, celery and sprinkle with some sea salt.  Saute for a few minutes to soften.  Add garlic, saute a minute more.  Add ground beef, brown.  Add peas, dried herbs, tomato paste, wine and more salt and pepper to taste.  Cook on low/medium-low for 10 minutes or more to deepen the flavor and reduce the wine to a thick sauce. 
back to those potatoes... drain, add butter sea salt and parsley, mash to desired consistency...I like mine a little clumpy lumpy!
Serve potatoes over beef mixture...top with some fresh cracked pepper and finishing salt (course sea salt)
now EAT!

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