Shepherd's Pie

 

Every year we celebrate St. Patrick's day. Not because we are Irish, in fact neither my husband nor I have one bit of Irish blood running through our veins, but we celebrate it simply because we like the food. We also like the beer, are fond of Irish butter and cheese and who can say no to some good Irish coffee? We also enjoy listening to U2 and are fans of The Cranberries. Most of all who can forget the years of reign by The Lord of the Dance,  Michael Flatley and his crew, as they were touring the world (even though it is quite debatable if being able to move your legs like this is completely natural). See, with all of this said, we could "almost" pass as Irish. Hence, we are not, but we can at least pretend once a year. Our typical meal for this holiday does include Corned Beef and Colcannon, however our kids are not the biggest fans of this dinner, so in order to keep the peace, I decided to smooth things over with another Irish specialty beforehand.

Shepherd's pie refers to an Irish meat pie made with minced beef (ground beef) and with a crust made from mashed potatoes. I've been tinkering with a few different recipes for this dish for years and while the end results were tasty, I was convinced they could be improved upon. While I was searching for yet another version to try, I found this recipe on Foodnetwork.com. It is a recipe by Melissa d'Arabian who starred in The Next Food Network Star. In all honesty, while she was competing on the show I wasn't a big fan of hers, and I don't think I've ever watched her show, but she definitely hit a home-run with this recipe. This Shepherd's Pie is the real deal. It is full of flavor and utterly delicious.  A great filling and an even better topping make this truly a stand-out. Bacon, onions and ground beef are cooked along with carrots and peas in a flavorful gravy composed of Guinness Beer, beef broth and spices. The topping receives extra love from 10 garlic cloves, sour cream, more beef broth and cheese which will assure that every bite of this will make for a wonderful dining experience.

This Shepherd's pie, in my opinion, is as good as it gets and is my new go-to recipe. My kids loved this meal and so did the adults. It is comforting and perfect for a chilly day. Yes, this will take you a little bit longer than opening a jar of gravy and mixing it with ground beef and frozen veggies, before topping it with boxed mashed potatoes as many recipes I've seen suggest, but sometimes good things require extra love and time to turn into something truly spectacular.  So, keep in mind that if corned beef might not be your first choice for St. Patrick's Day, this recipe is a fantastic alternative, especially when served with a nice glass of cold Guinness. Cheers, or as they say in Ireland; sláinte!

Shepherd's Pie

(Print this Recipe)

Ingredients:

For the Garlicky Potato Topping:

2 pounds Yukon Gold potatoes, peeled and cut into eights

10 whole garlic cloves, peeled

1/2 cup sour cream

1/3 to 2/3 cup beef broth

4 tablespoons butter, softened

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the Filling:

4 slices bacon, diced

1 tablespoon olive oil

2 medium onions, chopped

1/2 teaspoon kosher salt, plus 1 teaspoon

1 teaspoon sugar

1 1/2 pounds ground beef (I used 93 % lean)

3 medium carrots, chopped

1 1/2 cups frozen green peas, thawed

2 garlic cloves, minced

3 tablespoons tomato paste

1 1/2 tablespoons all-purpose flour

1 bottle of Guinness Beer

1/2 cup beef broth

1 teaspoon finely minced fresh rosemary leaves

1/2 teaspoon freshly ground black pepper

1/2 cup grated Cheddar cheese

2 tablespoons chopped fresh parsley leaves

Directions:

For the Garlicky Potato Topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/3 cup of the broth, butter, salt and pepper, and mash until everything is smooth and the ingredients are incorporated. If the mixture is too dry, add the remaining 1/3 cup broth. Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch  baking dish with nonstick spray.

For the Filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 7 minutes. Sprinkle in the sugar, and cook, stirring, occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes. Add the cooked bacon, the broth, rosemary, 1 teaspoon of kosher salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 10 - 15 minutes.

Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

Adapted from: Melissa d'Arabian

Tyler Florence's Ultimate Beef Stew

Our "cold" days are pretty numbered living here in Arizona. Any kind of chill in the air has us running for jackets, boots and scarves along with warm comfort food like soups and stews. Maybe it's because our winter season is so short that these meals are looked forward to and beloved. We are quite spoiled with the weather in Arizona, especially during the fall/winter/spring months. What we consider "cold" is pretty laughable by the rest of the country's standards. However I'm convinced that in order to survive our extremely hot summers our blood thins and once the temperatures dip below 65 degrees we are just not equipped anymore to take the cold. It is pretty humorous to watch all of the tourists flocking to Arizona during this time of year. Most of the "natives" are wearing winter clothes, but you can pick out all the tourists sporting t-shirts, shorts and flip flops once the thermometer hits 60. It's a heat wave, especially if you've just arrived from North Dakota, Wisconsin or any other northern state. 

Taking full advantage of the temperatures dipping last weekend, my husband was craving beef stew. Not just any old beef stew, but Tyler Florence's Ultimate Beef Stew. I have made a few beef stews over the years and all of them were an improvement over my first encounter with "Dinty Moore", which my husband introduced me too while he was in the military. Beef stew can be extremely blah or it can be a fantastic, flavorful meal. Tyler's recipe falls into the latter category.

Let me start with prefacing that this is NOT a meal that is cooked in 30 minutes. This is one recipe that requires time, but the end result is well worth the effort. This is definitely a weekend meal for us since weekdays are always busy. This is also not the cheapest of meals, especially if you use quality ingredients. However, I can justify the expense many times over by realizing that taking a family of 5 to a restaurant would be way more expensive. I followed the recipe pretty closely, but thought I would share a few pointers that I picked up while cooking this recipe. First off, the recipe calls for 2 cups of flour. This is an utter waste. The flour is used to coat your cubed stew meat and I used 3/4 of a cup at most. So start with one cup, it will be plenty. Secondly, this recipe calls for 1 bottle of red wine. It is important to use a good, well rounded bottle, something you would enjoy drinking as well. Do NOT use cooking wine, cooking wine is an abomination as far as I'm concerned and should never be used to cook with, it will ruin pretty much every dish. Also, if you don't like cooking with wine, then I would suggest finding a different recipe. There are no substitutions in this case, since the wine and acidity will help break down your meat, add flavor, depth and will overall end up making this meal extraordinary. I used a good middle of the road wine (Murphy-Goode: Liar's Dice), that I typically have on hand and it compliments this dish exquisitely.

I also used Yukon gold potatoes, rather then small new potatoes since this is what I usually have at home and it tasted great. The recipe calls for pearl onions, this is were I messed up slightly and simply forgot to grab some at the store. Instead of running back out, I decided to substitute with 1 large yellow onion, which I chopped and sauteed in 1/2 tablespoon of olive oil before adding. 

This dish calls for ground cloves and a slice of orange zest. I briefly considered leaving it out, since in all honesty it sounded strange to me, but I'm glad I decided against it and went for it. You won't be able to detect either, but they added to the overall complexity of the dish. Last, but not least, the recipe calls for thyme sprigs. I used some butcher's twine to tie them together. Brilliant idea and much easier to remove once the dish is cooked than trying to sift for thyme stems.

The smell  of this recipe while cooking was indescribable and the finished meal turned out to be a hit. Totally worth the time, effort and ingredients makes this another wonderful Tyler Florence recipe. My husband's craving for a good stew was more than satisfied and considering that all of the kids had seconds, it was definitely a crowd pleaser.  I simply served this with some Peasant bread on the side and my husband enjoyed the stew topped with a bit of horseradish. What made this dish even better was the rainy, cold weather we had while eating along with a couple of glasses of red wine. This is pretty much what a perfect Sunday should feel like in the winter.

Tyler Florence's Ultimate Beef Stew

(Printable Recipe)

Ingredients:

1/4 cup extra-virgin olive oil
3 tablespoons butter
1 cup all-purpose flour (this is a change from the original 2 cups)
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
Kosher salt and black pepper
1 bottle good quality dry red wine 
8 fresh thyme sprigs (tied together with butcher's twine) 
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
1 pound Yukon gold potatoes, peeled and diced
1/2 pound carrots, peeled and sliced
1 large onion, diced and sauteed in 1/2 tablespoon olive oil 
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas, frozen or fresh

Preparation:

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour in a large, shallow dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strips, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add diced potatoes, sliced carrots, sauteed onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last few minutes or cooking. Season one more time with salt and pepper and remove the thyme sprigs.

Adapted from: Foodnetwork

French Onion Dip

Do you have a husband that on occasion will bring home some utterly delicious junk food from the grocery store? Well, I do, but mine only brings home salty snack food. I'm still working on getting him to buy all the chocolaty treats though. Anyways, one of those times he brought home a tub of French Onion Dip along with a bag of chips. He was even trying to be "good" and bought the low-fat kind. Calorie wise, it wasn't too bad unless you ate the whole container, but looking at the ingredient list I felt a little nauseous. I get extremely upset when you can't pronounce half of the ingredients in the product. I mean really, is it necessary to add all of this additional junk into it? Yes, I do understand that preservatives are necessary, but there are also a lot of unnecessary additives in convenience food. I'm very passionate about the fact that many of these foods can be simply prepared at home with great results. They do take a little bit longer to make than going to a store and purchasing them, and I know sometimes when in a bind they are convenient, but homemade is always better in my opinion!

I've made french onion dip before by taking sour cream and a Lipton onion soup mix envelope. Still better than the pre-mixed stuff, but after looking over the mix not much healthier. I figured there must be a recipe out there for a homemade French Onion Dip, and I was going to find it. Which is where Foodnetwork.com and Rachael Ray came to the rescue. I'm not the world's biggest Rachael Ray fan, but the dip sounded promising.

After cutting and cooking the onions along with some seasoning, all you have to do is add the onion mixture to the cream cheese and sour cream. That's it, easy enough, right? I had to tweak the original a bit, but not much. The result is a fabulous dip that actually tasted even better after sitting overnight in the refrigerator. This dip makes a lot, but can be halved easily for smaller gatherings. It can be served with chips, but is just as good with cut up vegetables or crostini. It is also a great dip to take along on picnic's or potluck's. This is definitely a new recipe to add to my collection to be made many more times.

French Onion Dip

(Print this Recipe)

Ingredients:

1 tablespoon extra-virgin olive oil

1 tablespoon butter

2 medium onions, quartered lengthwise then very thinly sliced

2 cloves garlic, minced

2 cubes beef bouillon (I used 2 teaspoons of this)

1/4 cup water

1/4 cup beer (or additional water)

black pepper

1 1/2 teaspoons dried thyme

1 tablespoon Worcestershire sauce

2 cups sour cream

8 ounces cream cheese, at room temperature

Salt to taste

Directions:

Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. Melt butter into oil then add onions and garlic cook 10 minutes, stirring occasionally. Add bouillon cube to the pan with water and beer (or all water) and cook until it "melts" coating onions, stirring frequently, 3 minutes. Season the onions with pepper, thyme, and Worcestershire sauce. Remove from heat and transfer to a plate to quick-cool a bit.

In a medium bowl, mix together the sour cream and softened cream cheese using a rubber spatula. Stir in the onion mixture until completely combined, add salt if necessary. Chill for a couple of hours before serving.

Adapted from: Rachael Ray