Here’s another awesome recipe from our resident cooking enthusiast, Emily Steadman. I’ve personally tasted this recipe… SO. GOOD. Enjoy! -KB
Ahh Spring… the flowers are blooming… the birds are singing…. my car is frozen shut—Wait.. What?! Oh that’s right, I live in New England… the arctic tundra that refuses to acknowledge the vernal equinox. It is April. And this week my daughter slipped and fell on a sheet of ice walking to the car… aforementioned car was frozen shut and I had to begrudgingly remove the ice scraper from the trunk (where I had ceremoniously placed it TWO WEEKS AGO, signifying it would no longer be needed and heralding the arrival of Spring) to crack the glistening sheet of suck that encased the entire car. Ok. Rant over.
Because the cold just refuses to go away, I think this is the perfect time to share one of my absolute favorite recipes. It is a staple in our house through the winter, and as I can’t seem to get warm right now, it’s all I can think about! Let me preface this with a warning that this recipe is not a quick, 5 ingredient fix. It takes a little time and a little love but the end result is so deliciously worth it – I promise! It’s a great weekend meal, and we usually make it on Saturdays or Sundays when my daughter and I can throw on our aprons and spend the day in the kitchen, listening to music and salivating over the smells coming from the stove.
Since I was a kid, the words “Shepherd’s Pie” would make me immediately lose my appetite. It was a frequent meal in our house and the idea of mixing ground beef with frozen veggies was just unpleasant. I used to make my mother separate all the ingredients because I refused to eat them all mashed up (I now realize that payback for this has come in the form of my own child being the world’s pickiest eater). So as an adult, I didn’t even consider Shepherd’s Pie as an option for meals I’d want to cook. But I found a few recipes on Pinterest that sparked my interest and decided to give it another try. This recipe from iowagirleats.com was the one that started my downward spiral into Shepherd’s Pie obsession. I made some changes to suit my tastes and ended up with what is now my family’s favorite recipe.
I should warn you that anyone you cook this meal for will most likely want to hug you after the first bite. It is that good.
- 2 lbs chuck roast (trim a little excess fat but not too much – it adds flavor!)
- 3 tbsp olive oil
- 1 large carrot (peeled and chopped)
- 2 celery stalks (peeled and chopped)
- ½ yellow onion (diced)
- 1 cup portabella mushrooms (diced)
- 2 cloves garlic (minced)
- 1 small bunch of fresh Thyme (remove leaves from stems)
- 3 Tbsp cornstarch
- 3 cups red wine
- 1 cup beef broth
- 2 tbsp worstershire sauce
- 2-3 lbs potatoes (peeled and chopped)
- ½ stick of butter
- ¾ c milk or cream
- 1 ½ c shredded white cheddar
- Salt and pepper
Cut the chuck roast into large chunks and season liberally on all sides with coarse salt and pepper. Heat oil in a large pot or dutch oven over medium high heat. Sear the top and bottom of the chuck roast pieces for about 3-4 minutes per side. You should see a nice golden crust. Make sure to sear off any fat.
Remove chuck roast pieces from pot and place in separate bowl. Turn the heat down to medium and add the garlic to the pot. Saute for no more than 30 seconds before adding onion, carrot, celery and mushrooms. Cook for about 8 minutes until vegetables are tender. Add thyme leaves to pot.
Add the chuck roast pieces back into the pot and mix with the cooked vegetables. Sprinkle with cornstarch, stir and cook for 1 minute.
After 2 hours, remove the meat from the pot and shred. If the mixture is still not thickened after 2 hours, place over medium high heat and simmer until thickened before returning shredded beef to the pot.
30 minutes before the meat is finished braising, boil the diced potatoes until tender. Drain the water from the pot, mash the potatoes and add butter, milk (or cream) and 1 cup of shredded white cheddar. Add salt and pepper to taste.
Transfer the meat and vegetable mixture from the pot to a casserole dish (make sure you put it on a baking sheet in case it bubbles over in the oven!). Spread the mashed potatoes on top of the meat mixture and sprinkle remaining shredded cheddar on top.
Bake in a 350° oven for 10 minutes, and then broil until a golden brown crust forms on top of the potatoes.
Serve and enjoy!
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