A sweet potato rendition of classic shepherd's pie

Posted on March 11, 2012 by bilrob

Vegetarian Alternative

A sweet potato rendition of classic shepherd’s pie

Some folks are as adamant about their shepherd’s pie as others are their chili.

Which is to say, just as some people are quite certain that nothing with even a trace of a bean should ever dare call itself chili, there are others who maintain that shepherd’s pie must be nothing but ground lamb and mashed potatoes.

I’m afraid my life, as well as my need to get a good dinner on the table fast, just doesn’t allow for such absolutes.

In my family, we’ve always taken a loose interpretation of shepherd’s pie (and chili, for that matter). We’ll gladly make it with whatever ground meat we have handy, including a blend. It always has a layer of corn (because that’s what my great grandmother did), and finally a thick bed of mashed potatoes.

And so it was with that sense of creative culinary liberty that I created this sausage-based shepherd’s pie topped with mashed sweet potatoes (made all the more sweet thanks to a bit of brown sugar). The result is savory and sweet in just the right balance.

Sweet Potato and Sausage Shepherd’s Pie

2 medium sweet potatoes, peeled and cut into chunks

1 tablespoon olive oil

4 cloves garlic, minced

1 medium yellow onion, diced

pound loose Italian sausage meat

pound lean ground beef

teaspoon ground black pepper

6 ounces (half a bottle) stout or other dark beer

1 tablespoons cornstarch

2 tablespoons cool water

1 (15-ounce) can corn kernels, drained

1 (8-ounce) can creamed corn

cup milk

2 tablespoons butter

1 tablespoon packed brown sugar

Salt, to taste

Heat the oven to 400 degrees. Lightly oil a standard loaf pan.

Place the sweet potatoes in a large pot and add enough water to cover by 1 inch. Bring to a boil and cook until tender, about 10 minutes.

Meanwhile, in a large skillet over high, combine the olive oil, garlic and onion. Saute for 5 minutes, or until just tender.

Add the sausage, beef and pepper. Saute until the meat is browned and cooked through, about 8 minutes. Add the beer and simmer until reduced by half, about 4 minutes.

In a small glass, mix the cornstarch with the cool water. Add the cornstarch mixture to the meat and stir until thickened. Remove from the heat.

Spread the meat and onion mixture evenly in the loaf pan. In a small bowl, mix the corn kernels and creamed corn, then spread in an even layer over the meat. Set aside.

Once the sweet potatoes have cooked, drain and return them to the pot. Add the milk, butter and brown sugar, then mash the potatoes until smooth. Season with salt.

Spoon the potatoes evenly over the corn. Bake for 35 minutes, or until the potatoes are lightly browned at the edges.

Start to finish: 1 hour (25 minutes active)

Servings: 6

Nutrition information per serving (values are rounded to the nearest whole number): 420 calories; 210 calories from fat (51 percent of total calories); 23 g fat (9 g saturated; 0 g trans fats); 65 mg cholesterol; 31 g carbohydrate; 17 g protein; 3 g fiber; 740 mg sodium.

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Recipe for sweet potatoes and sausage shepherd's pie

Posted on March 6, 2012 by bilrob

Recipe for sweet potatoes and sausage shepherd’s pie

I’m afraid my life, as well as my need to get a good dinner on the table fast, just doesn’t allow for such absolutes.

And so it was with that sense of creative culinary liberty that I created this sausage-based shepherd’s pie topped with mashed sweet potatoes (made all the more sweet thanks to a bit of brown sugar). The result is savory and sweet in just the right balance.

___

SWEET POTATO AND SAUSAGE SHEPHERD’S PIE

Start to finish: 1 hour (25 minutes active)

Servings: 6

2 medium sweet potatoes, peeled and cut into chunks

1 tablespoon olive oil

4 cloves garlic, minced

1 medium yellow onion, diced

1/2 pound loose Italian sausage meat

1/2 pound lean ground beef

1/4 teaspoon ground black pepper

6 ounces (half a bottle) stout or other dark beer

1 1/2 tablespoons cornstarch

2 tablespoons cool water

15-ounce can corn kernels, drained

8 1/4-ounce can creamed corn

1/2 cup milk

2 tablespoons butter

1 tablespoon packed brown sugar

Salt, to taste

Heat the oven to 400 F. Lightly oil a standard loaf pan.

Place the sweet potatoes in a large pot and add enough water to cover by 1 inch. Bring to a boil and cook until tender, about 10 minutes.

Meanwhile, in a large skillet over high, combine the olive oil, garlic and onion. Saute for 5 minutes, or until just tender.

Add the sausage, beef and pepper. Saute until the meat is browned and cooked through, about 8 minutes. Add the beer and simmer until reduced by half, about 4 minutes.

In a small glass, mix the cornstarch with the cool water. Add the cornstarch mixture to the meat and stir until thickened. Remove from the heat.

Spread the meat and onion mixture evenly in the loaf pan. In a small bowl, mix the corn kernels and creamed corn, then spread in an even layer over the meat. Set aside.

Once the sweet potatoes have cooked, drain and return them to the pot. Add the milk, butter and brown sugar, then mash the potatoes until smooth. Season with salt.

Spoon the potatoes evenly over the corn. Bake for 35 minutes, or until the potatoes are lightly browned at the edges.

___

EDITOR’S NOTE: Food Editor J.M. Hirsch is author of the cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking.” Follow him to great eats on Twitter at http://twitter.com/JM_Hirsch or email him at jhirsch(at)ap.org.

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Vegan version of a comfort classic - Shepherd's Pie

Posted on November 13, 2011 by bilrob

Vegan Shepherd’s Pie

This recipe is Chef Brandon Brooks’ home-cooked, family-style vegan version of the dish served at Ritual Tavern. He sometimes uses seasonal vegetables in place of the Swiss chard, carrots or celery.

He suggests checking local farmers markets for such vegetables as winter squash, green beans, kale, sweet peppers, eggplant and fennel. Any or all of these, Brooks believes, are welcome additions to this recipe.

Makes 4 to 6 servings

For Vegan Mashed Potatoes

4 russet potatoes, peeled and boiled

¼ cup soy milk

1?8 cup vegan margarine or olive oil

Strain the cooked potatoes out of the boiling water. Combine still-hot boiled potatoes, soy milk and vegan margarine or olive oil in a mixing bowl and mash thoroughly. Add salt and white ground pepper to taste.

For Vegan Stew

2 ounces cooking oil

2 cups yellow onions, medium diced

½ cup carrots or seasonal vegetable, small diced

½ cup celery or seasonal vegetable, small diced

2 cups tomatoes, medium diced

½ cup cremini mushrooms, quartered

1 tablespoon minced garlic

1 shallot, small diced

½ cup Swiss chard or seasonal vegetable, rough cut

1?8 cup ground paprika

16 ounces tofu, cubed

Salt and pepper to taste

In a large pot, add oil, onions, carrots and celery. Sauté and turn the vegetables until translucent and tender. Add in the tomatoes, mushrooms, garlic, shallot and Swiss chard and/or seasonal vegetables. Stir well. Simmer covered until tomatoes soften and break apart. Add just enough water to cover the vegetables and bring pot to a simmer, cook on low heat for an additional 15 minutes. Stir in the paprika and tofu. Add salt and pepper to taste and remove from heat.

Assembling the pie

Pour the stew into a 9-by-13-inch baking dish and ladle out excess liquid. Using a pastry bag, pipe mashed potatoes over the top of the stew. Place in the oven and bake at 375 degrees until potatoes are golden brown on top, approximately 30 minutes.

Using a large serving spoon or ladle, carefully transfer stew and potatoes intact and into bowls, and serve.

Ritual Tavern

Address: 4095 30th St., San Diego

Phone: (619) 283-1720

Information:

ritualtavern.com

To enjoy the warm coziness of an English pub, there’s no need to travel across the pond. Ritual Tavern in North Park provides that feel and features the food of yore — what co-owner Staci Wilkins calls “simple, old-fashioned and honest.” Most of what is served, from the mayonnaise to the pickles, is made in-house and is chemical-free.

“We call it a tavern because it’s loosely based on the pub concept — a place where you gather to eat and drink,” her husband and co-owner Michael Flores explained. “We’ve never been to Britain, but it’s based on that idea. There’s a lot of history to it — menus were different.”

Among the British-based favorites offered at Ritual Tavern are Fish Chips, Shepherd’s Pie (with lamb) and Vegan Shepherd’s Pie, which have been on the menu since the restaurant opened four years ago. For those vegetarians or vegans who enjoyed Shepherd’s Pie as kids, welcome back to comfort food.

Wilkins was born and raised in East County while Flores, who moved here as a toddler, grew up in Clairemont. The seeds for Ritual Tavern were planted when Flores was laid off from his job at an Internet firm.

“Michael was deciding between working again for ‘the man’ or working on something he’d enjoy,” said Wilkins, who has worked in restaurants most of her adult life. “He thought of a restaurant and — of course — I was all for it. He hitched onto the Linkery and learned the trials and tribulations of the restaurant process from (Linkery owner) Jay Porter.”

After several years of preparation, Ritual Tavern opened, with a comfortable, dark-wood ambience and a fresh but old-style menu. Especially with the recent addition of its open-air beer garden in back, Wilkins and Flores couldn’t be happier.

“It’s fun. It’s like having a party every day,” she said. “You clean up, get on your party clothes and then the guests come. It’s unpredictable. Even though we do see a lot of regulars, every day is different.”

She noted that many customers arrange special celebrations at the tavern because it offers a variety of dishes that please carnivores, vegetarians, vegans and people seeking gluten-free options. They know everyone can be accommodated.

“We don’t have to be extravagant in our cooking,” Wilkins said, “because the ingredients are quite tasty.”

About the dish

“Our chef Brandon Brooks came two years ago and made changes to some of our recipes,” Flores said. “He now uses Suzy Farm’s seasonal organic vegetables, which are very flavorful, in the shepherd’s pies. It was an insightful improvement.

“Essentially both versions are stews, which probably are on the easier side of preparation. It’s not a difficult dish.”

Readers are welcome to send restaurant suggestions for this column by emailing [email protected]

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Vegetarian, Raw and Vegan with Bill & Sheila

Traditional Shepherd's Pie & Vegetarian Alternative Version

Posted on July 24, 2011 by bilrob

Shepherd’s pie

This dish developed during Victorian days as a thrifty way of using up leftovers. By the 1930s it had become part of a regular weekly pattern of eating, made with leftover meat from the Sunday roast and served to the family on Monday or Tuesday. Shepherd’s pie should not be confused with Cottage pie. Shepherds pie uses minced lamb, while cottage pie uses minced beef. We give you two recipes here for the same dish. The second is for a vegetarian version. We have made it ourselves here at spanishchef.net and can vouch that it really works. Accompanied by peas and carrots, it makes a very tasty dish. ( a few chips on the side help as well of course)

Serves 4
1kg / 2 ½ lb potatoes, peeled
60ml / 4 tablespoons milk
about 25g 1oz /2 tablespoons butter
15ml / 1 tablespoon of oil
1 large onion, finely chopped
1 medium carrot, finely chopped
450g/1lb cold cooked lamb
150ml / ¼ pint lamb or beef stock
30ml / 2 tablespoons finely chopped fresh parsley
salt and finely ground black pepper.

1 Preheat the oven to l90°C/375°F/ Gas 5. Boil the potatoes in salted water for about 20 minutes or until soft. Drain, and mash with the milk, adding butter and seasoning to taste. Variations Add extra ingredients to the meat base, such as a clove or two of chopped garlic, a few mushrooms, a spoonful of tomato puree (paste) or ketchup, or a splash of Worcestershire sauce. You could also mix the potatoes with mashed parsnip, squash or swede (rutabaga), and add a dollop of wholegrain mustard.

2 Heat the oil in a frying pan and add the onion and carrot. Cook over medium heat for 5-10 minutes, stirring occasionally, until soft. Stir in the minced meat, stock and parsley.

3 Spread the meat mixture in an oven-proof dish and spoon the mashed potato evenly over the top. Cook in the hot oven for about 30 minutes until the potatoes are crisped and browned.

Vegetarian Alternative

Vegetarian Version
1 1/2 cups low-sodium mushroom broth
1/3 cup dry red wine
1 tablespoon tomato paste
1 tablespoon all-purpose flour
3/4 ounce dried porcine mushrooms
3 pounds russet potatoes, peeled, and cut into large dice
5 tablespoons unsalted butter
2 pounds cremini mushrooms, stemmed and quartered
Salt and freshly ground black pepper
1/2 medium yellow onion, finely chopped
3 medium celery stalks, finely chopped
2 medium garlic cloves, finely chopped
1 medium celery root, peeled and small dice
3 medium carrots, peeled and small dice
2 medium parsnips, peeled and small dice
1 tablespoon finely chopped fresh sage leaves
1 tablespoon finely chopped fresh thyme leaves
2/3 cup whole milk

Directions
In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid.

Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.

Heat the oven on broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.

Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.

Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.

When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.

Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Bake until top is golden, about 15 to 20 minutes. Serve.

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