post-derby recovery shepherd's pie
Wed 2015-06-03 23:42:51 (in context)
A recipe! Which epiphanized out of a conversation on the drive home from roller derby practice. Sort of a rolling sequence of epiphanies: "Oh, yeah! Shepherd's pie! That exists, doesn't it? Such that I can actually make it! Hey! I actually have all the ingredients at home right now! I am so very much making it tonight."
OK, well, I did not in fact have mutton on hand. I had ground beef. Perfectly acceptable.
The rest of the conversation involved us collaborating on a recipe, which I proceeded to polish into practicality the moment I got home. It wound up going something like this:
About a pound of russet potatoes. Put them in to boil. Their fate is to be mashed.
1 pound ground beef. Defrost it in the microwave. (I have a microwave now. Haven't had one in about 15 years.) Brown in a pan. No oil or butter - just let its own juices do the work. When there's only a small amount of raw pink left, remove the meat to another container, leaving the fatty juices in the pan.
1 medium onion, or half a large one. 3 ribs celery. Sautee these in the burger juices until soft and, optionally, caramelized around the edges.
A good handful parsley, chopped. A good fingerful minced garlic out the jar. Splashes soy sauce, worchestershire sauce, balsamic vinegar to taste. Salt and pepper to taste. Stir into the ground beef while the aromatics are sauteeing.
About as many frozen peas as looks right when you mix it into the ground beef mixture. Probably about a cup. If it looks like it needs more, add more. You know what kind of peas-to-meat ratio you like. Make it happen.
Three scallions, chopped. Heavy whipping cream as needed for creamy texture. However much shredded parmesan cheese you like. Another good fingerful of minced garlic. These are what go into the potatoes, when you mash your potatoes. Well, when I mash my potatoes, anyway. I leave the skins on, by the way.
Spread meat mixture in an even layer on bottom of 9 x 13 baking pan. Pyrex-style is best; you want to be able to see through the sides. Spread mashed potatoes in an even layer on top. Make fun designs in the top of the mashed potatoes with a fork.
Bake uncovered at 350 degrees for about 30 minutes or until it's been bubbling up from the bottom of the pan for a good few minutes. (This is why I like see-through baking pans.)
Move pan to top rack, set oven to a high broil, and broil for about 5 minutes or until the mashed potatoes have got a nice golden-brown crust on them. This will make your fun fork designs stand out nicely.
Let cool for about ten minutes or until you can't stand it anymore. Devour. Accompany with a delicious dark beer if you do that sort of thing. I do that sort of thing. It's a Tommyknocker Cocoa Porter.