Happy New Year!
(Caviar and tuna tartar)
As my first and most important resolution for 2009 (even before “lose weight” and “learn advertising”) I VOW to post more frequently.
For my first Sunday Dinner of the new year, Danielle and I chose to have a quiet evening with just JL. We went with traditional comfort food to start our first full week back to work right.
1 tbsp olive oil
1 lb lean ground beef
1 lb ground lamb
1 large onion, 3/4s coarsely chopped & 1/4 finely diced (about 4 tbsp)
1 celery stock, finely diced (about 2 tbsp)
6 carrots, 1 finely diced and 5 sliced into thin rounds (about 2 tbsp finely diced)
1 clove garlic, minced
1 tbsp granulated garlic
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chili powder
1 tsp oregano
1/2 tsp red pepper flakes
2 tbsp balsamic vinegar
salt and pepper to taste
1 package frozen peas
4 baking potatoes, scrubbed and cubed with skins
1 medium parsnip, peeled and finely diced
1 small turnip, peeled and finely diced
1/4 cup butter milk
2 tbsp batter, plus 1 tbsp to top pie
1 tbsp paprika
— Gravy —
2 tbsp butter
6 tbsp flour
1/2 to 1 cup milk
2 cups beef stock
splash of white wine
salt and pepper to taste
Add stock, 1/2 cup milk, wine and salt and pepper to a small jar and shake to combine.
Melt 2 tbsp butter in a medium sauce pan. Add flour and whisk to combine over medium heat. Stir for 2-4 minutes until flour is cooked and begins to smell nutty.
Slowly whisk in liquid and continue to whisk until liquid begins to simmer. Add more salt and pepper to taste.
Gravy should be fairly thick in consistency. If too thin, add another tbsp flour and some milk to the jar, shake to combine, and whisk into gravy. If gravy is too thick, whisk additional milk or wine into gravy as needed.
Turn off heat and let stand.
In a large pot combine potatoes, parsnip and turnip.
Cover with well-salted cold water and boil 20 minutes, uncovered until tender. Add 2 tbsp butter, butter milk, salt and pepper to taste and coarsely mash. Some lumps are okay.
If available, fresh chives would be fantastic in this
Or to make richer, mash 8 oz of softened cream cheese into potatoes as well.
Pre-heat oven to 350 degrees.
In a dutch oven combine minced onion celery and carrots with olive oil over medium heat. Saute 3-5 minutes until onion is translucent.
Add meat and all spices (including vinegar) and saute 5 minutes until brown.
Remove from heat and drain off excess liquid. Use a spoon to distribute meat evenly across the bottom of the pot.
Layer sliced carrots, coarsely chopped onion and peas across the top of ground meat in layers.
Pour prepared gravy over peas until just covering.
Spoon mashed potatoes evenly across the top of the pie and use a fork to create small peaks.
Sprinkle potatoes with paprika and dot with small pieces of the remaining tbsp of butter.
Bake 30-45 minutes and serve in dish.
Starting the New Year off right, JL nearly achieved the impossible, polishing off a solid 4 helpings.