Recipe: Easy-Substitution Shepherd's Pie

When I started thinking about what to make for dinner last night, I knew I had two of the ingredients needed to make shepherd's pie: ground beef and potatoes. I figured the rest would just fall into place.

Now, typically when I end up using substitutions, it doesn't turn out so well. This time, it was different. These pies turned out great. The hubs said so, so I know it's true. I used this recipe from Epicurious. (Thanks, iPad app!) I've included the recipe below, with my successful substitutions in parenthesis. Enjoy!

Nan's Shepherd's Pie (With Bethy's substitutions)

Ingredients:

• 4 large russet potatoes (or 2 pounds baby dutch yellow potatoes)
• 2 pounds (85% lean) ground sirloin (or 1 pound 85% lean ground beef; what's this "ground sirloin" business?)
• 3 tablespoons extra-virgin olive oil
• 2 large onions, chopped (or 2 medium-sized shallots, chopped)
• 1 large garlic clove, smashed, peeled and finely chopped (oops... I used 3 cloves)
• 1 (15 oz.) can tomato puree (or about 5 teaspoons tomato paste... however much you have lying around)
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups frozen petit peas, thawed (I just used a cup of whatever frozen peas I had. They're all kind of petit, right?)
• 3/4 cup half-and-half (is it weird that I used buttermilk? It worked.)
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 cup (packed) shredded reduced-fat extra-sharp cheddar cheese (I used Monterrey Jack)

Preparation:

1. Do NOT peel the potatoes if you use the baby dutch yellow ones. It is such a hassle. But do peel the russets, chop into 1-inch chunks, and throw into a large pot of water. Bring water to a boil, reduce the heat, and simmer until the potatoes are soft, about 10 minutes.

2. Cook the ground beef in a large skillet over medium-high heat, breaking apart the meat with a wooden spoon until browned, about seven minutes. Transfer the meat to a plate for now. Preheat the oven to 500 degrees Fahrenheit.

3. Add 2 tablespoons of oil to the skillet. Toss in the onions (shallots) and garlic and saute over medium heat, stirring often, for about 6 minutes (about 3 if you're using shallots). Add the browned meat back in the skillet. Add in the tomato puree or paste and cayenne pepper. Stir, then bring to a simmer and cook, stirring occasionally, for about 10 minutes. (*If using the paste, you may need to add 1/4 cup water so that the filling doesn't dry out.) Stir in the peas.

4. Drain the potatoes. Mash them well and then stir in the half-and-half, salt and pepper to taste. (*I added in the buttermilk right after draining and let the potatoes soak a bit. I also tossed in some olive oil, just 'cause.)

5. Grab 2 1/2-to 3-quart baking dishes or 4 personal ramekins. Spoon the meat mixture into the baking dishes and sprinkle the cheese on top. Spoon the potatoes on top, smoothing over the meat, leaving about an inch border around the edge. (If using ramekins, you don't have to leave any room around the edge.)

6. Drizzle olive oil over the top and then bake until the potatoes are golden, about 10 minutes. Cool for about five minutes before serving.

Don't believe that I actually made this? I have photos to prove it.

Waiting for potatoes.

Before.

After! (With roasted acorn squash on the side. Yum!)

Look at how delish that is!

Recipe: French Onion Soup & Roasted Brussels Sprouts

Three words. French. Onion. Soup. Yeah, it's delicious. This was my first time making it. Yesterday I pulled up one of my favorite food blogs and this soup was the latest recipe. Now, she adds the gratinèe topping. I didn't bother with it because 1) I'm impatient and 2) I'm only cooking for one this week. And it still turned out delicious. And so aromatic. Yum. Try it for yourself!

French Onion Soup (adapted from Smitten Kitchen)

Ingredients:

5 cups thinly sliced yellow onions
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon granulated sugar (I know, weird right?!)
3 tablespoons all-purpose flour
8 cups beef stock
1/2 cup dry white wine
Freshly ground black pepper
3 tablespoons brandy (optional)
Grated Parmesan cheese
Crumbled sourdough bread

Preparation:


Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over medium-low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce heat to low and the onions steep for 15 minutes.

After 15 minutes, uncover the onions and raise the heat slightly and stir in the salt and sugar. Cook the onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.

After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring in between. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 minutes, skimming if needed. Season more if needed. I didn't have to add any more salt. Stir in the brandy.

Top with grated Parmesan cheese and crumbled sourdough bread. Makes about eight servings. (Yeah, I have a LOT of leftovers.)


Roasted Brussels Sprouts


Ingredients:


1 lb. Brussels sproutsf
3 tablespoons olive oil
1 teaspoon salt (I used garlic sea salt)
1/2 teaspoon crushed red pepper

Preparation:

Preheat over to 325 degrees. Cut the tough bottoms off of the Brussels sprouts and slice the sprouts in half. Coat a rimmed baking pan with olive oil and add the sprouts to the pan, tossing them to coat with the oil. Sprinkle sprouts with salt and crushed red pepper.

Roast in oven for 20 to 30 minutes, until crispy.