by Laura Frerichs, Tastemaker in Residence
Another comfort food staple in our house in fall and winter. This meat and potatoes dish will please just about any picky eater. Serve with a side of greens and squash for a splash of color on the plate.
1 1⁄2 pounds potatoes, peeled and quartered 1 medium onion, chopped
2 stalks celery, chopped
1 Tbsp butter
3 Tbsp vegetable/olive oil 2 medium carrots, chopped
1 pound raw ground lamb or beef 1 Tablespoon all-purpose flour
1 1⁄2 tsp chopped fresh thyme Pinch of grated or ground nutmeg 3⁄4 cup beef or chicken broth
1 tsp fresh parsley
Salt and black pepper to taste
- Place potatoes in a large pot of cold water over medium heat. Bring to a boil and cook until tender, about 15 minutes. Drain, reserving 1⁄2 cup of the cooking water. Transfer the potatoes to a bowl and mash with a fork or potato masher, adding the reserved cooking water along with 1 Tbsp butter and salt and white pepper to taste. Beat with a wooden spoon or potato masher until fluffy. Set aside.
- Preheat the oven to 400°F.
- Combine veg. oil, onion, carrot and celery in a large skillet. Cook over low- medium heat, stirring occasionally, until the vegetables are tender but not brown, 10 to 15 minutes. Increase the heat to medium and add the ground lamb/beef.
- Cook, breaking up meat with a spoon until it loses its pink color, 5 to 10 minutes. Spoon off excess fat. Stir in flour. Cook for 2 minutes. Add broth, herbs, nutmeg, and salt and pepper to taste. Reduce heat to low and cook, stirring occasionally, until thickened, about 5 minutes.
- Transfer to a greased 9-inch pie plate or a 8 x 8-inch baking dish. Spread mashed potatoes over the top, making peaks with a fork. Scatter 2 Tbsp butter, cut into small pieces, over the top of the potatoes. Bake until the potatoes are browned and the dish is heated through, 30 to 35 minutes.
- Let cool slightly, then serve directly from the baking dish.
Adapted from The Joy of Cooking.
Find more recipes from Laura and Adam at Loon Organics.