Every now and then I am going to add something that is nothing to do with policy, strategy or news. Here’s an example:
My mom always called it “cottage pie”–likely because it was made with beef not lamb. I actually never heard of “shepherds’ pie” until I moved to the United States.
It doesn’t have to be plain or rugged. This recipe allows for a great deal of latitude in ingredients and timing–not unlike effective policy making as I have tried to practice it at the local and state level.
I made this particular version one Sunday in April 2014 for our traditional Sunday Dinner.
- 2lb Ground Sirloin
- 3lb. Russet Potatoes, mashed (making the potatoes is a critical step in the perfect pie)
- 1-1/2c. Chopped Carrots
- 1c. Chopped Onions
- 1c. Chopped Celery
- 1/2c. Frozen Peas
- 1/2c. Frozen Corn
- 1c. Asparagus Spears (or your choice of green veggie)
- 4c. Rich Beef Stock
- 1/4c.water and 3T flour, smoothed together
- Ground Pepper
- Minced Garlic
- Mushroom Gravy
Brown the beef in a large sock pan or sauce pan. Add the onion, carrots, celery and spices. Stir and cook until the onions are clear. Add the beef stock and simmer like soup until the carrots and celery are tender. Add the flour/water mix and thicken. Add the peas and corn and simmer until all is warm. This can now be set aside or refrigerated until cool.
Peel the potatoes and cut into 2-inch or so cubes Rinse them until the water is clear. Boil in salted water until the potatoes are fork tender. Drain, reserving 2c of the water. Add 4T of butter and about 3/4 c half and half. Whip with hand held mixer or in a KitchenAid food processor. Allow to cool with a lid on.
In an oval 4″ deep casserole, ladle in about 3″ of the meat and vegetables from the soup. Spread the asparagus on top evenly. Place the potatoes in a 1-gallon zip-lock bag and cut out a 1″ triangle from the corner. Pipe the potatoes evenly over the meat and vegetable mixture. Spread with a fork, forming furrows and peaks. Shake paprika on the surface and place in a 325 degree oven until the top of the potatoes begins to firm. Brush melted butter over the top and place under the broiler until the top becomes golden brown.
Serve with mushroom gravy (my preference). YOU ARE NOW OFFICIALLY A HERO!