Monday, October 7, 2013

Shepherd's Pie

Now I am not one to usually eat “comfort food” but sometimes the day, weekend, week you are having just calls for it. It seems I get into a rut every now and then with the food I make and I long (yearn even) for something different. My mum used to make shepherd’s pie way back when we lived in St. Petersburg and I absolutely adored it. Granted, she just used ground beef when she made it and I am pretty sure she used cream corn and I only used regular corn, but either way, this dish took me back to my childhood. My two men that I fed adored it…so I had four thumbs up when I served it. Once in a while, diet be gone with ye…and just eat what you feel like. This is the dish for you. I apologize in advance for the picture too, by the time I got the camera, the dish was ¾ of the way gone, and so I didn't have a good photo opportunity. That isn't saying much either, since I am not much of a photographer

Mashed Potato topping:
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream
1/2 cup cream
Salt and freshly ground black pepper

Filling:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground sirloin
1 lb cubed stew meat, tenderized and cut into small pieces
1 carrot, peeled and chopped
1 onion, chopped
½ pound green beans, cut into small pieces
2 tablespoons butter
2 tablespoons all-purpose flour
1 can golden mushroom soup
1 cup homemade beef stock (or boxed low sodium)
1/2 cup frozen corn, a couple of handfuls
Salt and pepper to taste

2 cups shredded sharp cheddar cheese

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan. Saute the onions until translucent about 3 – 5 minutes. Add the carrots and the green beans and cook until just tender, about 7 – 10 minutes. Add the ground sirloin and the stew meat and cook till browned.  Season everything with salt and pepper.  Add the butter and flour and mix together, making sure to cook about 3 – 5 minutes. This will be the beginning of your roux. You want to make sure the flour cooks a bit so you don’t have that raw flour taste. Stir in the stock and the golden mushroom soup. Add a bit more stock if it becomes too thick. Stir in the corn.


Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and cook for about 30 minutes in a 350 degree oven. Top casserole dish with chopped parsley and serve.