Back from England to a wet and soggy LA – it feels very cozy and familiar as I ease back in. Best part was the new magazine waiting for me WHERE WOMEN COOK with my article and recipes for shepherd’s pie and pavlova and Meeno’s wonderful warm photographs. Totally inspired me to have a dinner party – something to cheer us all up during this dismal grey weather.
I made a lovely cup of tea and settled down in front of the fire to read.
Supper tonight is sorted – shepherd’s pie as per the recipe in the magazine – it’s loosely based on the recipe from Brendan Collins in MADE IN AMERICA – but lightened up and lots of added veggies to help with the healthier eating.
Individual Shepherd’s Pies – inspired by Brendan Collin’s recipe in MADE IN AMERICA
SERVES 8
This is my go-to recipe for a dinner party— it’s delicious comfort food that has been elevated and adapted to make it easy on the host to serve something all guests will love in single serving dishes. Technically, these are cottage not shepherd’s pies, made with beef rather than lamb, but you can use either. I’ve taken the liberty of adding lots of vegetables and lentils to the meat sauce for a healthy-ish version of the Great British classic. The secret to fluffy light mashed potatoes for the topping is to steam the po- tatoes. The pies can be prepared the day before and then baked on a tray the night of the party, ready to serve topped with glazed baby vegetables.
INGREDIENTS FOR THE FILLING:
1 Tbsp olive oil
1 large onion, chopped
4 sticks celery, chopped
12 baby carrots, chopped
1 lb grass fed organic ground beef
4 oz mushrooms, chopped
9 oz cooked lentils
1 cup kale, chopped
1 large can (1lb 12 oz) tomatoes
2 Tbsp tomato purée (best quality)
11⁄4 cups beef stock
2 bay leaves
1⁄2 tsp fresh thyme leaves
1 tsp Worcestershire sauce for seasoning
(to taste) Salt
Freshly ground black pepper
FOR THE POTATO TOPPING
4 lbs Yukon gold baby potatoes, halved
1 stick (8 Tbsp) butter
1⁄4 cup milk
1⁄4 cup creamed horseradish
Salt
Freshly ground black pepper
1 stick (8 Tbsp) butter
1⁄4 cup milk
1⁄4 cup creamed horseradish
Salt
Freshly ground black pepper
TO ASSEMBLE
Steamed baby vegetables (zucchini, rainbow carrots, cauliflower florets, English peas)
1 Tbsp olive oil or butter, to glaze vegetables HP Sauce
To Make the Filling
1. In a large pan, heat oil over medium heat,
add onion, celery and carrots. Cook until
soft, about 5 minutes.
2. Add ground beef, brown about 8 minutes.
3. Add mushrooms, lentils and kale.
4. Add canned tomatoes, tomato purée,
beef stock, bay leaves and thyme.
5. Boil then reduce heat, cover and simmer
for at least 30 minutes, stirring occasionally.
6. Season with Worcestershire sauce, salt
and pepper.
To Make the Potato Topping
1. Steam potatoes in a colander over boiling
water with the lid on until soft, in 2 batches.
2. Let potatoes cool slightly, remove skins.
They should peel off easily.
3. Warm butter and milk in a medium pan
to melt butter. Remove from heat; add po-
tatoes and mash.
4. Stir in horseradish, season with salt and
pepper.
To Assemble
1. Heat oven to 375 degrees.
2. Spoon meat sauce into 8 ovenproof dishes. 3. Top with the mash; use a fork to create ridges. 4. Bake in oven until golden brown, 20–25 minutes.
5. Top with steamed baby veggies glazed in butter.
6. Serve with HP Sauce.
Just add great friends and a good bottle of red wine!
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