Living with a vegetarian restricts my intake of red meat. This is not a complaint–trust me. I consider it a benefit. I’m an omnivore who is happy–and better off– not consuming the vast quantity of beef that many Americans do. And, with just two in our household, it doesn’t make sense for me to buy those great hunks needed for pot roast, meat loaf, and the like.
But, cooking for our Third Thursday Community Potluck is a different matter. No restrictions! Here I get the chance to Go Big and Meaty, should I choose. From time to time, I splurge, and cook up a cauldron of something wonderful and stew-ish. Because it’s so infrequent, I enjoy the process, lengthy as it can be, and really savor the results.
For our most recent potluck gathering–a week before T-Day–I indulged in stewy-splurge. I made a supa-sized batch of Shepherd’s Pie, fancy-pants style. Onions, carrots and parsnips, oven-roasted to a caramel sweet, were folded in with tender chunks of beef, browned and simmered in an enamel cast-iron pot.
Not so fancy, you say?
Not until this step–
Potatoes seasoned with chives and paprika were whipped light and buttery—then piped in a mound of pretty rosettes, sealing in the stew. The whole she-bang went into the oven for a final blast, emerging puffed and golden and utterly irresistible.
Another fancy note, regarding the green you see flecked in the pot. This is “Par-Cel” a parsley-celery hybrid that one of our local farmers was selling last week. Have you ever seen–or used it before? I couldn’t resist something so new. I was surprised at how it tasted: Indeed a true hybrid–possessing both fresh parsley and celery leaf flavors. It was a nice addition, plunged into the pot at the end of cooking time.
FANCY SHEPHERD’S PIE
STEP ONE: THE BEEF
5 lb. Boneless Chuck Roast, trimmed and cut into cubes
4-5 cloves Garlic, minced
1/4 cup Olive Oil
4 T. Balsamic Vinegar
1 1/2 t. Kosher or Sea Salt
1 t. Black Pepper
a few sprigs of fresh Thyme
a couple of sprigs of fresh Rosemary
2 Bay Leaves
1 T. Olive Oil
2 T. Flour
Place cubed meat into a mixing bowl. Stir in minced garlic, olive oil, and balsamic vinegar. Sprinkle salt and pepper. Strip the sprigs of thyme and rosemary and stir into the meat. The meat should be well coated. Add bay leaves. Allow to marinate for at least 4 hours, or overnight.
Heat the stew pot on medium. Add olive oil. Add meat, a few pieces at a time. Do not crowd. Brown the meat on all sides, and remove–putting into a separate bowl. Continue the browning process. When all the meat is browned, toss with 2 T. flour.
Return to the flour-coated meat to the pot and cook gently–toasting the flour. Stir in water to cover, scraping up browned bits from the bottom and sides of the pot. Cover and simmer for at least an hour. Meat should be fork tender.
STEP 2: ROASTED ROOT VEGETABLES
1 lb. Carrots, cleaned and sliced on the diagonal into pieces
1 lb. Parsnips, cleaned and sliced on the diagonal into pieces
2-3 medium Onions, sliced lengthwise into 1/2″ strips
Salt and Black Pepper
Par-cel, or Fresh Parsley Leaves, or Celery Leaves
Spread out vegetables on a baking sheet and lightly coat with olive oil. Season with sea salt and black pepper.
Roast in a preheated 400 degree oven for 20 minutes, until pieces are softened and caramelized. Remove from heat.
When the beef is tender, add the vegetable to the pot. Stir in chopped Par-cel (or parsley, or celery leaves) Taste for seasoning.
STEP 3: WHIPPED CHIVE POTATOES
4 lb. Russet Potatoes, washed, peeled, quartered
1 stick Butter, cut into pieces
1 bundle fresh Chives
Salt and Black Pepper
1 c. Milk
pastry bag fitted with a star tip
Place potatoes into a large pot of lightly salted water and bring to a boil. Reduce to a simmer, and cook until potatoes are tender when pierced with a knife tip.
Pour cooked potatoes into a colander. Drain well and return to the pot. Under low heat, toss the potatoes in the pot to cook off any remaining water.
Place warm potatoes into a big mixing bowl. Using a stand or hand-held mixer, beat the potatoes until the lumps are broken down. Beat in the butter. Season to taste with salt, black pepper. Beat in chives. Slowly add milk, continuing to whip the potatoes until they become creamy and somewhat fluffy.
Spoon whipped potatoes into a large pastry bag fitted with a star tip. Pipe rosettes allover the top of the beef stew. Continue to mound the potato rosettes.
Sprinkle with paprika and bake in a 350 degree oven for 30 minutes—until stew is bubbly and potato topping is puffed and golden.
Serves a Potluck Crowd!
Third Thursday Potluck friends surround the feasting table.