Ingredients:
Shepard's Pie:
1 pound ground beef
3 medium carrots
1 small brown onion
1 cup frozen peas
1 teaspoon thyme
1 teaspoon rosemary
1 tablespoon flour
1 cup beef stock
1/2 cup red wine (or beef stock)
2 tablespoons tomato paste
salt and pepper to taste
1/4 cup pecorino romano or parmesan cheese
Mashed potatoes:
4 russet potatoes
1 cup milk
1/2 cup cream
4 tablespoons butter
salt and pepper
Salad:
1 large handful of arugula and 1/2 a shaved fennel bulb
1 teaspoon grainy mustard
2 tablespoons white wine vinegar
1 tablespoon olive oil
salt and pepper to taste
Bread:
1 half sourdough loaf
2 tablespoon softened butter
2 tablespoons prepared pesto
Method:
Dice potatoes into cubes. Add to a pot and fill with water, enough to cover the potatoes by about an inch. Bring to a boil. Cook until tender, about 15 minutes.
Dice carrots and onion. Heat a large pan over medium heat. Add enough olive oil to just coat the bottom of the pan. Add carrots and onion. Season with salt and pepper. Stirring frequently, cook for about 5 minutes. Scoot the veggies to the sides of the pan and add the ground beef to the center. Season with salt and pepper. Chop using a wooden spoon. Cook until browned and cooked though. Add the herbs and tomato paste and stir everything together. Cook for a minute or two. Add red wine and cook for a minute, scraping the bottom of the pan. Add flour and stir around for another minute. Add beef broth and stir. Bring the mixture back to a simmer and cook until thickened. Add peas and stir. Check seasoning.
Finish the mashed potatoes. Strain the potatoes and add them back to the pot. Add the cream, milk, butter and salt and pepper. Mix using a potato masher or hand mixer. Check for seasoning. Potatoes require more salt than you think!
Heat the oven to 350 degrees.
Prepare the bread by slicing the loaf down the center. I used one of the shortcut baguettes I make, but any french loaf would be good. Spread each side with butter and pesto. Put the halves back together and wrap the whole thing in foil.
Add the meat mixture to the base of an 8x8 baking dish. Top with mashed potatoes and cheese. Bake the shepard's pie and bread for 25 minutes.
Prepare the salad by making the dressing in the bottom of a medium bowl. Combine all ingredients with a whisk. Check for seasoning. Cut the fronds off the top of the fennel and slice in half. Remove the core by cutting a triangle around it. Use a mandolin to slice the fennel thin. Combine the fennel, arugula and dressing in the bowl you made the dressing in.
Remove bread and shepard's pie from the oven and serve with the fennel salad. Enjoy!
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