Recipe Sunday – Potato and Beef Pie

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Its been a minute since we’ve had a Recipe Sunday. For those of you new to the PBS place to be, Recipe Sunday is when I share a fun recipe with you on you guessed it…Sundays. Not just any recipe, but recipes that are specifically designed to be simple for those who are not experts in the kitchen. Cooking is an area I’m not very excited about but I love getting creative and that means recipes. They put me in a cooking mood and give me the motivation I need to get going. After all, I do have a family to feed. Meal preparation is not just important, it is one of the skills I don’t think is taught enough these days.

So anyway, last week I was searching around the house for something to cook. But I was in the mood for something creative. I decided to take regular household foods we often always have in bulk, and try to see what I could do with them. This is good practice for lean days. If for whatever reason a catastrophe ensues, are you capable of creating a meal from the seemingly little things?

I grabbed:

Potatoes, Nacho Cheese, Ground Beef, Pancake Mix, Butter, and Tony Chacheres Creole Seasoning (while your at it, go ahead and chop up some Onions and Bell Pepper).

 
What a wide range of stuff huh? What exactly did I make?

 
I call it: Potato and Beef Pie

 
1. In a skillet, season and begin cooking the ground beef.

 
2. While the ground beef is cooking, cut your potatoes into squares, set aside.

 
3. Next, lubricate a baking dish with the butter. Make sure it covers the entire pan on all sides.

 
4. Your ground beef should be done now. Make sure it’s well done. Set Aside.

 
5. Make a pancake batter. (Make sure to add an egg or two). Be sure that it’s a thin mixture. If it’s too thick, add more water or milk but make sure it’s nice and thin.

 
6. Coat the baking dish with the batter. This is your crust. Using pancake mix adds a better flavor to me than regular flour. Plus, this is supposed to be a recipe made up of random foods around the house.

 
7. Heat the Nacho cheese so that it’s nice and smooth

 
8. Layer the dish: Add Ground Beef, Onions and Bell Peppers, Nacho Cheese, and Potatoes

 
9. With the leftover Pancake Batter (you may have to make more), coat the entire dish with the batter. This is your top crust.

 
10. Place this dish in the oven and bake uncovered at 350 degrees F. for one hour.

 
Regrettably, I did not take pictures so I cannot show you the end result. But when you take it out of the oven it should be a nice golden brown with delicious goodies tucked on the inside. You should be able to slice into squares or triangles or whatever shape and eat like a pie. The cheese provides just enough moisture for it not to be dry and the beef provides just enough meat to be filling. It was delicious.

 
This is an easy and efficient meal that even the kids will love. A vegetarian version can be made also. Just substitute the ground beef with ground Mung Bean, a good meat substitute.

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Beef Stew in Red Wine Sauce

It really don’t make no sense how good this looks. Beef stew anyone? We’ll need:

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• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
• Salt
• Freshly ground black pepper
• 1 cup finely chopped onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon all-purpose flour
• One 750-milliliter bottle dry red wine
• 2 bay leaves
• 1 thyme sprig
• One 5-ounce piece of pancetta
• 15 pearl or small cipollini onions, peeled
• 15 cremini mushrooms
• 15 baby carrots, peeled
• Sugar
• Chopped fresh parsley, for garnish

1. Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

2. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.

3. Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.\

4. In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

– Contributed by Jacques Pépin