March 6, 2011

Mixed Up Shepard's Pie

I love and crave homey food.  Any combination of salty, cheesy, buttery, savory or sweet will do.  At the same time I struggle with wanting to eat as healthy as possible.  Although I'm not a vegetarian, I don't eat meat all that often, when I do it's organic and grass fed.  
Last week the Mr. was traveling for business and scheduled to come home Saturday on the late side.  I decided to make a variation on Shepard's Pie packed with veggies & flavor.  Since it always tastes better the next day, I made it Friday night which was great since there was zero clean up on Saturday!

  • 1 1/2 - 1 3/4 ground beef (I used 85% grass fed organic)

  • 1 onion chopped
  • 6 - 8 closed garlic minced
  • 2 -3 carrots chopped
  • 3 - 4 stalks celery chopped
  • 1/2 - 1 package baby spinach washed
  • 1/2 cup corn (I used frozen white)
  • 1/2 cup peas (I also used frozen)
  • 2 bay leaves & any other herb you like

  • 2 cups beef stock
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons Worcestershire sauce 

  • Mashed Potatoes
  • 6 potatoes (whatever you like for mashing I used ukon gold)
  • 1/2 butternut squash cubed 

  • olive oil
  • salt & pepper
  • butter
  • cream
Fill a pot with potatoes & squash and add enough water to cover vegetables.  Bring to a boil and cook until tender and can be mashed.
In a large skillet over medium heat add about 1 tablespoon olive oil and onions.  Cook for about 8 minutes untill soft.  
Add garlic, carrots & celery cook for another 5 - 10 minutes 

Remove veggies & add ground beef.  Cook until beef is browned.  Flavor to taste with salt and pepper.  

Return cooked veggies along with spinach, corn, peas, bay leaves & any other herb you'd like to add for flavor.  

In a separate small sauce pan begin to make gravy:

Melt butter over low to medium heat
Whisk in flour until golden brown
Whisk in stock and Worcestershire sauce & cook until thickened
Add fresh black pepper to taste 

Add gravy to vegetable mixture along with spinach, peas & corn and cook for a few minutes
Pour meat mixture into a casserole dish (mine is 9 x 12)

Mash the potatoes and squash.  Flavor to your liking.  I added a bit of the beef stock, a little butter, sour cream, cream and salt & pepper to taste.  Rachel Ray even adds an egg which is totally optional.

Spoon the mash mixture over meat.

Bake at 350 until bubbling & the mash mixture has a light brown color

7 comments:

  1. Wow, that looks really tasty. It doesn't look like what I visualize when I think of Shepard's Pie. Looks much better!
    On a unrelated note, join our new CT bloggers Facebook group, we would love to have you.
    http://www.facebook.com/home.php?sk=group_175528052493622
    Nice post Lauren.
    - @CTchrisadams on Twitter

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  2. Wow this looks awesome! I love shepard's pie. It's so comforting. Love your photos too!

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  3. Beautiful... Your pictures turn out so nice :D thanks for the info about Macy's too I didn't know about that. I'd love to know more.

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  4. How long should this be baked for? I am planning on bringing this to a potluck.. So if I need to reheat it at the potluck, should I omit the baking until I get there? :) I am new at this cooking thing! Thank you!! Can't wait to make it!!!

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