Shepherd's Pie

This is Michael's new favorite dinner. He says that the leftovers are even better than when it's right out of the oven. What I like about this dish is that it uses vegetables that I usually have on hand. I also like the fact that you can make it two ways: you can simmer the meat and vegetables either in chicken broth or in red wine. Michael and I can't decide which version we like better, so I'm including the amounts for both in the ingredient list.

As you can see from my delay in posting, this has been a busy month. The girls kept us busy with a piano recital, school choral concert, and ballet recital. In addition, I had to write an 8-page paper for the class I took this fall, and of course there was the Christmas shopping that needed to get done. The one thing that didn't happen was a Christmas card and picture. We'll see if I'm able to get it done in the new year. If not, I'm taking this as my opportunity to wish you a very merry Christmas!

Shepherd's Pie
serves 4 adults

Ingredients:

• 2 Tbsp. olive oil
• 2 to 3 stalks of celery (about 1 cup when chopped)
• 1 large onion
• 2 to 3 carrots (about 1 cup when chopped)
• 1/2 tsp. minced garlic
• 1 lb. ground beef. I recommend using either 80% or 85% meat.
• 1/2 tsp. dried rosemary
• 1 tsp. dried parsley
• 1/4 tsp. dried thyme
• 1/4 tsp. ground black pepper
• 1/2 tsp sea salt (if using chicken broth) OR 1 tsp. sea salt (if using wine and water)
• 1 cup of Imagine organic chicken broth OR 1/2 cup red wine and 1/2 cup water. (I use an inexpensive jug of Carlo Rossi Burgundy.)
• 1 Tbsp. tomato paste. Try to find one that does not contain citric acid.
• 1 cup frozen peas
• 1 Tbsp. kosher salt (for the water)
• 1 1/2 lb. Russet potatoes
• 1/3 cup olive oil
• 1/4 tsp. minced garlic
• 1/4 tsp. black pepper
• 1/2 tsp. sea salt
• 2 Tbsp. chicken broth OR potato water

Instructions:

Preheat the oven to 400 degrees. Place a large pan over medium heat and add the olive oil. Chop the celery, onion, and carrots. Add the vegetables to the pan and saute until softened.

While the vegetables are sauteing, peel the potatoes and cut them into 1 to 1 1/2-inch cubes. Place the potato cubes in a medium pot and fill the pot with water until it covers the potatoes by about an inch. Stir the kosher salt into the water, and place the pot over high heat. (Then add the minced garlic to the olive oil to let the olive absorb the garlic flavor.) Bring the water to a boil. Reduce the heat to medium-high and cook the potatoes for 10 to 15 minutes, until they are tender and offer no resistance to a knife. When the potatoes are done cooking, transfer them to a colander to drain for 2 minutes. If you are using the wine and water, reserve 2 Tbsp. of the potato water before pouring the rest away. Pour the potatoes back into the empty pot. Add the olive oil and minced garlic to the pot and mash with a potato masher. Add the pepper, sea salt, and the chicken broth or potato water. Stir to combine.

Returning to the vegetables, when they have become soft, add the garlic and stir for 30 seconds. Then transfer the vegetables to a plate. Increase the heat to medium-high. And the ground beef and cook, stirring frequently, until the meat has browned. Drain the fat from the pan. Then add to the pan the sauteed vegetables, rosemary, parsley, thyme, pepper, and salt. Stir to combine. Whisk together the chicken broth (OR wine and water) and the tomato paste. Pour the liquid into the pan with the beef and vegetables. Stir and bring to a simmer over medium heat. Then reduce the heat, cover the pan, and let simmer for 10 minutes.

Stir in the peas and pour the entire beef mixture into an 8x8 Pyrex pan (or other 2-quart baking dish) that has been lightly greased with olive oil. Spread the mashed potatoes over the top of the beef mixture. Make sure that the potatoes cover the entire top, all the way to the edges. Place the dish in the oven and bake for 25 to 30 minutes, until the ground beef mixture is bubbling and the potatoes are golden brown. Let cool 10 to 15 minutes before serving.