The first day of Spring just passed and with it came….more rain. As a Southern California girl, the only way I usually know a season is changing is by what’s new at the Farmer’s Markets — as my East Coast relatives often tell me, we don’t get “real weather” here. But this past winter it’s been different. There’s been rain, cold and even snow in LA. And while I’ve been enjoying all the Fall fashion (coats, hats, boots and scarves that are usually tucked away in the closet for most of the year) I think the passing of the first day of Spring officially kicked me into Spring fever. I’m ready for sunshine, outdoor walks and beach days— this is California after all! But apparently, Mother Nature is not ready to acquiesce quite yet. So, as another rainy day set in, I decided to make myself feel better with a one-pot, comfort food dinner and chase the blues away. A kind of “good-bye Winter” meal that would be closure to a wet season and make way for some sunshine. After a quick look in the fridge, I realized I had everything I needed to make one of my favorites, a quick version of Shepherd’s Pie.
This dish is one of those makes-everyone-happy dinners — equal parts meat, potatoes and warm-belly happiness. Stewed meat and vegetables topped with creamy mashed potatoes — what could be better? When I have an afternoon to cook, I like making it with cubes of lamb braised in wine. But since it was a weeknight I opted for the ground meat version and within 45 minutes I was curled up on my couch, a steamy bowl of meat and potatoes in hand, saying “good-bye” to the rain and searching the horizon for some blue sky. And since it’s so family-friendly, I think I’ll add this recipe to the menu one of our kids cooking classes or camps.
QUICK SHEPHERD’S PIE
This dish is a great way to use up leftover mashed potatoes but I was starting with a pile of baby creamer potatoes I had on hand. You can certainly make this dish in a casserole dish or individual oven-safe bowls, but I like to make it in a cast iron skillet that can go from stove-top to oven. Easy and one less dish to clean.
serves about 6
1 tbl olive oil
8 oz cremini mushrooms, sliced
1/2 cup chopped onion or shallots
1 tsp chopped rosemary
1 lb small creamer potatoes or yukon golds
1 lb organic ground beef (or ground lamb or turkey)
1 1/2 cups diced carrots
1 tbl tomato paste
1 tbl flour
1/2 cup chicken or beef stock (or water)
1/2 cup frozen peas
salt and pepper
2 tbl butter
1/4 cup Greek yogurt
splash milk, as needed
Heat a cast iron skillet (or any oven-safe skillet approx 9-inch round) over high heat. Add the olive oil. Add the mushrooms and cook over high heat until browned (5 minutes). Add the onions and rosemary and reduce the heat slightly. Cook until onions are softened.
Meanwhile, cut the potatoes into like-size pieces, place in a pot, cover with cold water and bring to a boil. Reduce heat to simmer and cook until very tender.
Add the ground meat to the pan and cook, using a wooden spoon to crumble, until the meat is mostly browned and cooked. Add the diced carrots, tomato paste and flour. Cook for a minute, stirring until everything is coated evenly by the flour. Add the stock. Once bubbling, reduce heat and simmer for 10 minutes until carrots are tender. Remove from heat and add the peas. Taste and season with salt and pepper. Preheat the broiler on your oven.
Once the potatoes are tender, drain and place back into the hot pot. Add the butter, yogurt and milk as needed while mashing. Season with salt and pepper. (NOTE: Don’t make the potatoes too smooth or thin — you want thick, chunky mashed potatoes for this dish.) Spoon the potatoes on top of the meat mixture and spread out to the edges of the pan.
Place the pan into the oven under the broiler until the top is golden (I like to leave it until some of the potatoes peaks are charred and crispy!).
[…] potatoes AND you discover that last bit of ground beef in the freezer perfect for assembling a shepard’s pie. Or what happened this past week: I’d reached a stone fruit breaking point with over 6 lbs of […]