Shepherd's Pie

Shepherd’s Pie

Recommended to use leftover mashed potatoes or prepare:

2 lbs potatoes

Cook & mash smooth. Set aside.

While potatoes boil...….

To a large skillet add:

1/2 lb ground beef

Brown & cook through. Drain. Season with:

Seasoned salt

Garlic powder

Transfer to a bowl & set aside.

While browning beef.......

To a medium saucepan add:

1 cup water

Set to boil on stove and prepare:

1 cup carrots, peeled and diced (1/4")

Add to boiling water. 

Cook 5 minutes then stir in:

1 cup frozen petite corn

1/2 cup frozen petite peas

1/2 cup frozen green beans

Cover with lid and remove from heat.

While veggies cook.......

Re-using the skillet used to cook beef, heat to medium & sauté:

1 Tbsp oil

1/4 cup onions, finely diced

1 tsp garlic, minced (about 2 cloves)

Once sautéd, stir in:

2 tsp ketchup

1 tsp Worchestershire sauce

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp pepper

Sprinkle with:

2 Tbsp flour

Stir together (the mixture should clump slightly) and then whisk while pouring in:

1 cup chicken broth 

Continue to whisk until smooth. Simmer 2 minutes. Fold in:

Cooked ground beef

Cooked vegetables, including cooking water

Simmer 2 minutes.

Assemble.......

Pour filling into lightly greased casserole dish. Sprinkle with

1/2 cup shredded cheese (cheddar recommended)

Dollop with: 

Mashed potatoes

Bake at 350F uncovered for 35 minutes or covered for 60 minutes.

Serve hot.

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Brenda’s Tips:

• Serving Size: 4-6 servings

• Casserole dish: Brenda uses a 10"x6" which is equivalent in size to an 8"x8" baking dish.

• Great way to use leftover mashed potatoes or other leftover cooked veggies that can be incorporated into filling.

• Timesaver tip: Cook & drain 4x ground beef required by recipe. Divide extra into freezer bags and freeze for up to one month. Generally doesn't require defrosting when adding to recipes.

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Window to B’s kitchen…

Mashed Potatoes

Chances are if you had an extended conversation with Brenda while she lived in NYC you’d learn 2 things:

1. Brenda has a deep love of cooking, especially baking.

2. Brenda grew up on a farm in Eastern Oregon. A farm that grew onions, corn and potatoes.

Come to think of it, every conversation she had she’d somehow find a way to mention these two things. They’re the essence of Brenda; the structure of her soul.

I think that’s why even the simplest of dishes she creates (like Mashed Potatoes) are insanely delicious. It reminds her of home and is her way to build community wherever she lives.

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Mashed Potatoes

To a large pot add:

1-2 cups water

2 lbs potatoes, peeled and cut into 1/2” cubes

1/2 tsp salt

Bring to boil, reduce heat to medium-low. Continue to cook until tender, 15-20 minutes. Drain completely.

Add:

Milk, 1/8 cup increments

Mash together. Top with pats of butter and serve hot.

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Brenda’s Tips:

• Serving Size: 4

• Technically you can cut raw potatoes any size (or shape), but be consistent for even cooking, which will result in a smooth mash.

• Do not make mashed potatoes with an electric mixer - it is too easy to turn the potatoes to glue. Mashed potatoes should retain the aura of flakiness natural to a potato. This requires a bit of muscle and a wire masher. Worth it. 

• ALWAYS salt potatoes while cooking - salt will enhance the natural flavors and is more effective when added early. That means you can use less salt and get great flavor.

• You can prepare potatoes for boiling in advance, just be sure to completely submerge in water to avoid oxidation.  Ready to cook? Drain, leaving about one to two cups of water for cooking. This can be done up to 24 hours in advance but be sure to refrigerate. Much longer and the natural potato starches will start going haywire. 

• Freshly harvested potatoes will cook faster (in any preparation) than stored potatoes. Consider this when cooking with potatoes.

• Other great add-ins for a delicious mash: mozzarella cheese, garlic powder, sour cream, paprika, more butter

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Window to B’s Kitchen…

How to mash potatoes:

Gnocchi

Whenever Brenda has leftover mashed potatoes she makes one of two things:

1. Shepherd’s Pie

2. Gnocchi

Today she’s making gnocchi, a potato-based dumpling that’s treated like pasta because it’s served with a sauce. Brenda’s go-to sauce is her Non-Vodka Cream Sauce which we’ll post later this week!

Gnocchi

Add water to a large pot and set to high heat.

While waiting for water to boil, in a mixing bowl combine:

2 cups mashed potatoes 

1 egg

1 tsp salt

Mix well and then knead in:

1 1/2 cups flour

Turn dough onto floured countertop (or mat) and roll into long snakes (diameter 1"). Use a pastry scraper or knife to cut "snakes" into 1/2" lengths. Roll the 1/2" lengths under a fork to create ridges in the gnocchi.

Add to boiling water and cook 4 minutes at a rolling boil. Strain. Toss with sauce and serve.

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Brenda’s Tips:

• Serving Size: 4

• Brenda isn't a big leftover fan but she hates to waste. So she will repurpose leftovers into ingredients for a fresh new meal. Note: John does love leftovers and is glad to find them in the fridge. 

Some great sauce options .....

• Brown Butter & Sage

• Pesto

• Marinara

• Non-Vodka Cream Sauce

• Creamy Garlic Sauce

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Window to B’s Kitchen…

How to roll gnocchi with a fork: