Royal Shepards Pie
It is a cold, cold winter day in Charlotte, we got 5 inches of snow and it appears that Mr. Snow has invited Mr. Sleet and Mr. ice to join him in a visit to Charlotte today. They were NOT invited, however, Southerners are very hospitable. The children frolicked in the snow on the golf course hills sledding all afternoon and as I am a hospitable person, I decided to make them some yummy "melt" in your mouth Shepard's Pie! Of course we hope this melts them right away and the sunny days of Charlotte NC return!
This is not your average Shepard's Pie. I always like to take a dish and make it what I think it should be. This Shepard's Pie is called the ROYAL version. It is royal because it is fit for a King and Queen. After all, we are in the Queen City. We deserve only the best. If this doesn't warm you all up on this cold winter day and melt away Mr. Snow, Sleet and Mr. Ice.......nothing will! Enjoy!
If you do not feel like making it or are short on time, save the date on my Nanette's Table January calendar and get a to go order of it to enjoy. Go to http://www.nanettestable.com/
Yields: 6 servings
Ingredients:
1 lb. meatloaf mix
1 lb. ground beef
1 lb. stew beef meat cut into small bite size pieces
1 large onion chopped
2 cups chopped carrots
1 1/2 c. sliced fresh mushrooms
3 T. minced garlic or to taste, I like A lot! possible even more!
1 lb.diced bacon cooked
1 cup frozen corn
2 T. fresh thyme
2 T. dry oregano
1 large can of tomato paste
1c. tomato sauce
2 T. Worcestershire sauce
1 T. horseradish
1 1/2 c. beef stock
1 c. Cotes De Rhone french wine
16 oz.cheddar cheese
1 1/2 c. shredded smoked Gouda cheese
salt and pepper layering after each item is added or to taste
In large saute pan, cook bacon pieces. When cooked remove the bacon from the pan and drain half the mixture into a can to discard or use later. With the remaining bacon drippings cook the onions and garlic. Once transparent, add in carrots, mushrooms and cook slowly on medium heat until carrots are tender but still crispy. Add in the corn and cook for a few more minutes. Remove from pan to a bowl and add in the 3 meats, salt and pepper and add in 2 T. garlic. Cook until all the meat is cooked through except for the stew meat, that can be pink inside or cooked to your desired temperature. Add the carrot vegetable mixture back to the meat mixture. Add in the wine and simmer for 10 minutes.
Now add in the tomato paste, sauce, and Worcestershire sauce, horseradish, and beef stock and mix together. Allow all ingredients to come together simmering on very low for 15 minutes.
Shred your smoked Gouda cheese. 1 heaping cup. Mix together the Gouda with the 16 oz. of sharp cheddar cheese. See below for the instructions on making the Bisquick topping and mashed potatoes.
Once you have finished cooking the meat and vegetable mixture it is time to combine all the layers of your pie. First grease a large baking dish 13x 9 might work, but, if you have a slightly larger pan, use that. First layer is your meat and vegetable mixture. Fill the dish a little more than half way. Top that mixture with your Garlic, horseradish mashed potatoes, then add both shredded cheeses, and finally top with your Bisquick mixture.
Bake at 400 degrees for 20 minutes or until the top is golden brown. Let rest for 15 minutes minimum to set up. Serve and enjoy!
Bisquick recipe:
21/4 c. Bisquick
2/3 c. cream
3 T. room temperature butter broken into tiny pieces
Mix together with a mixer your Bisquick and cream. Then, with your hands fold in the room temperature butter. Roll out the mix onto a flat, floured surface.
Potatoes ingredients:
for mashed Garlic, Horseradish potatoes:
6 Idaho potatoes peeled and halved boiled until cooked
1 stick of butter melted
1 cup Heavy cream
2 T. garlic
2 heaping T. horseradish
* Boil Potatoes until fork tender. Heat cream with butter, garlic, and horseradish. Whisk together and pour over hot drained potatoes and blend with a mixer. Add salt and pepper to taste.
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