It’s Monday, all you Real Food Foodies, so link up your recipes that can be made ahead!
We had a wild and wooly weekend; Friday afternoon we left work early to go watch our side of beef be cut up. It was really fascinating and fun, too – we got to pick out exactly how we wanted each part cut as it was being done; as a result, we got some cuts you don’t normally see (more about that on Friday). Saturday, The Young One hosted 6 of his friends for his 17th birthday; I made fondue (more about that later this week) and they stayed over for the night. Sunday morning, I made breakfast burritos for all of them and by dinner time, The Young One had developed a bad cold (two of his guests were sniffling, sneezing and coughing…sigh). I was going to make beef version of osso bucco for dinner, but ended up making this instead.
The last time I posted a shepherd’s pie recipe, one of my readers informed me that because it was made with beef, it was technically a cottage pie – shepherd’s pie should be made with lamb or mutton (sheep, of course). But whatever you choose to call it, shepherd’s or cottage pies are wonderfully warm, comforting and delicious. And because they can be assembled and refrigerated or frozen, then reheated, they are a perfect choice for a make ahead meal (they also tend to be one of those dishes that tastes better, reheated, the next day).
The filling in this particular pie can be as spicy as you like; I made ours pretty spicy to offset the sweetness of the Vanilla Mashed Sweet Potatoes. It was really, really good and I’m looking forward to the leftovers for lunch today. This recipe also makes quite a bit, so you could make and serve half of it one night, then freeze the other half for a dinner later on.
- 2 pounds ground beef, preferably grass-fed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large celery stalk, diced
- 2 medium carrots, peeled and thinly sliced
- 4 cups tomato sauce
- 4 cups kale, stems removed and torn into pieces
- Salt and freshly-ground black pepper, to taste
- 1 tablespoon Mrs. Dash steak seasoning
- 1 teaspoon red pepper flakes
- Cayenne pepper to taste
- 1 recipe Vanilla Mashed Sweet Potatoes
- Preheat oven to 350 F.
- Begin browning the ground beef in a large, heavy, oven-safe skillet over medium-high heat, breaking it up with a spoon or spatula. As the meat cooks, add the onion, garlic, red pepper flakes and steak seasoning to the pan. Once the ground beef is cooked through and the onion is soft, add the tomato sauce, carrots and celery to the skillet; taste and season with salt, pepper and cayenne.
- Reduce the heat to medium-low and simmer for 10 minutes, then stir in the kale and cook until the greens are wilted. Carefully spread the Vanilla Mashed Potatoes evenly over the top over the meat mixture. At this point, the dish can be covered and refrigerated or frozen.
- Bake for 20 minutes, or until the potatoes are lightly browned (if baking later, bring the dish to room temperature before baking). Allow to rest for 5 minutes before serving.
- Nutrition (per serving): 440 calories, 25g total fat, 80.2mg cholesterol, 706.6mg sodium, 1159.5mg potassium, 33.9g carbohydrates, 6.1g fiber, 10.3g sugar, 20.5g protein.
PLEASE – post recipes with whole, real food ingredients only. Dairy, sprouted grains and legumes and natural sweeteners are allowed, but recipes containing processed or refined ingredients or vegetable oils will be removed. Don’t forget to link back to this post! Thanks for your cooperation.