Not-Shepherd’s Pie

October 17, 2010 at 9:00 pm (cooking) (, , , , , )

Hey there! Long time no type! It’s been a while since I’ve used a new recipe, other than my normal stuff… I tend to try to keep “Katie’s Crazy Cooking” a little under control lol.

Anyway… last time that I went grocery shopping, I got a bunch of meat and froze it. Tonight was either chicken again, pork chops (not much of a pork fan), or the package of stew beef.

I voted for stew beef, and took it out to thaw while I played some WoW. (yes, I’m a nerd.)

I thought to myself “it’s fall… beefy weefy stew would sound delicious” followed by “oooh shepherd’s pie….” Well… this is what happened. ^^.;

Not-Shepherd’s Pie Ingredients:
1 package stew beef
1 package mashed roasted garlic mashed potatoes (the just add water kind lol)
Minced onion or 1/4-1/2c diced, your choice
Garlic Powder
Thyme
Sage
Parsley
Kosher salt
Fresh ground black pepper
1/2c celery (1.5 stalks), sliced thin
1/2c chopped baby carrots
1/2c green beans, frozen
1/2c corn, frozen
Olive oil
Beef stock

Side: frozen biscuits, cooked. (2 each, 1 for dipping sauce, and 1 for dessert – split in half, light butter, then drizzle with honey.)

Preheat oven to 350.

First, cut the stew meat into smaller, bite-sized pieces. Then toss the meat in flour. I just put a cup or so of flour in a plastic bag, tossed in the meat, and shook it. Turn on your pan on high heat with enough oil (I used olive oil) to just cover the bottom while you cut your veggies. When water droplets hit the pan and sizzle, put on the meat.

(I like the flavor of cooked celery, but generally I despise the texture of it, so I chose to cut the stalks into very thin slices. I liked it this way!)

When you go to turn the meat over the first time, add your celery, carrots, and either the chopped onions (I was out), or sprinkle minced onions all over the pan – just 1 light cover. Sprinkle a pinch of kosher salt over the pan, as well as a crack of pepper.

Start to add beef stock, slowly. Don’t want to drown it. 😉

When the beef is almost cooked, drop the heat to med-high, add the green beans and corn. Across the whole pan, lightly shake over the entire pan the following spices: minced onion again, unless using chopped onions, garlic powder, thyme, sage, and parsely. Add a small pinch of salt, and a grind or two of pepper.

Keep adding beef stock – you’re not making stew, but you still want enough liquid to make a thick gravy-ish sauce.

Add another round of spices – minced onion, garlic powder, sage, and parsely only.

When the meat is fully cooked, kill the heat. You should have enough to fill 3-4 ramekins up halfway with the yummy mixture. Do so.

***While my meat cooked, I turned on the teapot, and boiled some water. I used a package of Idahoan Roasted Garlic Mashed Potatoes – just pour 2c boiling water into a bowl, add the package of potatoes, moisten with fork, let it set for five minutes, then fluff, and use to cover the ramekins.***

Put these in the oven, along with your biscuits for 22 minutes.

**You can choose to pull them out sooner, to sit, by about 3 minutes.**

*After the biscuits are done, if you want a nice color on the mashed potatoes, turn on the broiler and put the ramekins under briefly ^,~. *

These were REALLY good! I was so proud of myself for making a thick sauce!!!! It didn’t turn out crappy at all!!

Definitely going to do these again ❤

Picture time!

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