Search This Blog

Wednesday, October 24, 2012

Shepherd's Pie for Food Day

Today, October 24th is Food Day - a nationwide celebration and movement for healthy, sustainable and affordable food. I decided that our dinner was going to be 100% local, to show our support for local farmers' and meat suppliers. We haven't had Shepherd's Pie in quite some time, and I know that it's my kids favorite. I happened to have some ground beef in the freezer from Bisson's Meat Market in Topsham, and a bunch of yummy veggies from our CSA at Little Ridge Farm, especially some delicious potatoes that would make a perfect topping for the Pie. I layered my pie in rotating fall colors for fun, too! But the best part about Shepherd's Pie is that there's no single rule for vegetables, just use what's in your house and what you enjoy.

Earlier in the day, I posted on Facebook that it was Food Day and asked everyone what they were doing to celebrate. Maggie, my partner in crime for Baked Baking, sent me a message from New Hampshire to say that she was making some Shepherd's Pie with venison! Without even planning, we were making nearly the same meal for dinner. I decided on the spot that we should each write down our recipe and post it on the blog. Even being a state away can't keep us from whipping up some yummy and inspirational grub. Here is my version of Shepherd's Pie. Maggie's will be coming soon. Enjoy!

Shepherd's Pie
(serves 4-6)

1 lb ground beef
1/2 C BBQ sauce (I used my friend's No Susquehanna Sauce)
2 T soy sauce
1/3 C leeks, white parts only, sliced
1/4 C green sweet pepper, chopped
1 C butternut squash, boiled & mashed
1/2 t nutmeg
1/2 C broccoli, chopped
2 C sorrel, chopped
1 C carrots, sliced
2 C potatoes, cubed
8 T butter
salt & pepper
2 cloves garlic
1/2 C cheese (I used a mix of cheddar and mozzarella)

Preheat oven to 350. In a skillet, brown ground beef, then add BBQ sauce and soy sauce, mix well. Place in greased deep dish pie plate. In same skillet, saute leeks and pepper until soft, then spoon over meat mixture. Meanwhile, in a sauce pan, place peeled butternut squash in water/stock/broth, just until covered and boil until soft. Mash with 1 T butter and nutmeg and spread over leeks and peppers. In same skillet you cooked beef, heat 1 T butter and saute broccoli and sorrel until soft - sorrel will cook quick, just keep stirring until broccoli is tender. Spoon this mixture over squash. In same skillet, heat 2 T butter and toss in carrots, cooking until brown on all sides. Add in 1/2 C water/stock/broth and cook until liquid is absorbed. Spoon carrots over broccoli mixture. Bring a large pot of water/stock/broth to boil and add in potatoes and garlic. When potatoes are soft, drain and mash with 3 T butter and cheese, salt and pepper. Spread over the top of the pie and dot with remaining butter. Bake for 35 minutes.

1/4 C onion, chopped
2 T butter
2 T flour
2 T soy sauce
1 1/2 C stock/broth
1 T tahini
salt & pepper

In a small saucepan, heat butter and saute onions for 2 minutes. Add flour and mix thoroughly. Cook for another 5 minutes over medium heat. Add soy sauce and stock/broth and bring to a boil for 1 minute. Add in tahini and mix thoroughly. Use a food processor, blender or hand held mixer and puree gravy. Sprinkle with salt & pepper to taste.

Serve Shepherd's Pie hot, topped with gravy. Bon Appetit!

No comments:

Post a Comment