Good morning, all!
I love Fridays. They’re fun. 🙂
For today, I want to share three exciting things with you.
1. On Tuesday it was 90*. Last night, we had frost. This rollercoaster of temperatures has really made it feel like autumn all of a sudden. I’m not totally ok with it yet, but I might as well embrace it. It has to happen sometime! With fall on summer’s heels, and a chill in the air, I thought today would be a good day to share my Shepherd’s Pie recipe with you all.
If you remember, I made this for my friend Sarah’s going away dinner. I wanted an authentic recipe, so who better to go to than Jamie Oliver? After looking at his recipe a bit, I decided it wasn’t enough for me. So instead of following it to a tee, I basically created my own recipe that I’m very excited to share with you all. Hopefully when I make this again, I’ll be able to get better pictures (including one of the mass of potatoes that tops this baby).
Shepherd’s Pie (egg, nut, and gluten free; possibly dairy free)
– olive oil
– 1 medium white onion, chopped
– 2 stalks celery, diced
– 2 carrots, chopped
– 2 garlic cloves, minced
– 1.25 lb ground beef (I used 80/20 chuck)
– 2 tsp. dried rosemary
– salt and pepper, to taste
– 1 tbsp. (heaping) tomato paste
– 1/3 cup good red wine
– a few dashes of Worcestershire sauce
– 1 cup chicken or vegetable broth
– 3 lbs Yukon gold potatoes, peeled and cubed
– 1/2 cup (scant) milk (I used skim cow’s milk, but you could use soy, rice, etc.)
– 1 stick unsalted butter (you could use margarine)
– 1/2 tsp. dried rosemary
– salt and pepper, to taste
- Pour a few tablespoons of olive oil into the bottom of a large skillet or Dutch oven. Turn heat to medium-high.
- Add in onion, celery, carrots, and garlic, and cook until the veggies are tender; about 8 minutes.
- Add in the ground beef, rosemary, salt and pepper. Break up the beef and cook through.
- Stir in the tomato paste.
- Pour the wine, Worcestershire sauce, and broth over top, bring up to a boil, and reduce to a simmer. Allow to cook, uncovered for about 45-60 minutes, or until almost all of the moisture has cooked out.
- Preheat oven to 375*F. Spray an 11-inch, rimmed pie plate with cooking spray.
- Meanwhile, place the cubed potatoes in a pot, cover with cold water, and bring to a boil. Season the water with salt, and boil until potatoes are tender, about 10 minutes depending on the size of the cubes.
- Drain potatoes, and return to the pot. Add the milk and butter, and mash everything together until a smooth mixture is formed. (Some lumps are fine, but you want it pretty smooth.) Mash in the dried rosemary, and season with salt and pepper to taste.
- Pour the beef mixture into the prepared dish. Top with the potatoes, and smooth the pillowy top.
- Bake for 30 minutes, or until bubbly and golden-brown.
– If you are trying to make this recipe gluten free, be careful with the Worcestershire sauce and broth. Make sure you’re checking labels for GF!
– I used a too-shallow pie plate for this. This is partially why there was so much potato topping. Aim for a dish that has about 2 inch sides.
2. Next up is the recipe for the Oatmeal Gingerbread. Unfortunately, I can’t claim this one as my own. Click HERE for the link to the original recipe! I will tell you, though, that I used a bit of whole wheat flour in place of some of the AP, and I used egg replacer in place of the egg. I also doubled the recipe to fit our “needs”. 😉
I can, however, claim the genius behind topping it with THIS amaaaaaaaaazing cinnamon syrup. The only difference between the recipe and what I made was that I added a bit of dried ginger to this syrup to help it echo the flavors in the gingerbread. GOSH this was a winning combo. Especially if topped with whipped cream.
3. This news. Oh. Em. Gee. Let’s hear it from you HP people – what do you think???
Righto, there’s my three things, and I’m off! Have a lovely weekend, everyone!