My Big Guy's been under a lot of stress lately. He has a heavy load of classes this semester and he's been working darn near non stop. As a matter of fact, he's marked papers every weekend except one and since he's the guy that sets his own course work, he has nobody to blame. Bummer eh? I'm powerless to help except for making him the odd martini and keeping the home fires burning so it's one less thing for him to worry about.
He loves simple home cookin' though it's likely he doesn't get much that's simple around here, he does get a lot of home cookin'. I decided to indulge him a tad and last night's dinner included some of his favorite things, ground beef and mashed potatoes both married to a couple of my favorites - gravy and parsnips.
Yup, they all went into this fabulous casserole. The gravy was actually leftover from the swiss steak we cooked last week but you could use jarred or canned beef gravy if you want; however, that swiss steak gravy is so darn tasty I couldn't part with it, so dumped it into a container and put it in the freezer with the thought I'd make something wonderful with it. Good recycling huh?
By the way, if you've never tried parsnip and potatoes mashed together now's your chance. The sweet nutty flavor of parsnip really elevates the lowly mashed potato to a higher level - add a little horseradish if you dare and you'll really be on to something!
Shepherd’s Pie with Mashed Potatoes and Parsnips (a creation from JBug’s Kitchen)
1 tablespoon canola oil
1-1/2 cups finely diced yellow onion (approx. 1 large)
1-1/2 pounds lean ground beef
1 teaspoon garlic powder
Coarse ground black pepper to taste
2 cups prepared beef gravy
1/2 cup dry red wine
2/3 cup carrots, shredded or finely chopped
2 large russet potatoes, peeled and diced
2 large parsnips, peeled, woody core removed and diced
2 tablespoons butter
1/3 to 1/2 cup milk
1 tablespoon prepared horseradish (optional)
Heat large skillet over medium high heat. Add oil and when shimmering, add onion. Cook until onion has softened. Add ground beef, crumbling well and cook until browned. Add garlic powder and coarse ground black pepper. Stir in prepared gravy and red wine. Transfer to a casserole dish that has been sprayed with cooking spray. Sprinkle top with shredded carrot.
Meanwhile, boil potatoes and parsnip together in well salted water until cooked. Drain well then mash with butter and milk. Stir in horseradish. Top casserole with mashed potato mixture, spreading evenly. Sprinkle with coarse salt and freshly ground black pepper. Bake in preheated 350 oven for 30 to 35 minutes or until casserole is bubbling hot. Serves 4 to 6
A year ago - Cheesy Cauliflower Soup