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
And you do a great job of it too. Love You
Posted by: Big guy | 11/16/2011 at 07:00 AM
Thank you sweetie. LU2
Posted by: June | 11/16/2011 at 07:08 AM
What a dish of love and goodness! Yum yum!
Posted by: Lea | 11/16/2011 at 10:25 AM
I always put tasty jars of gravy and sauces away in my freezer and then never remember to use them :(
Posted by: pam | 11/16/2011 at 10:41 AM
Lea - no shortage of love in this house!
Pam - I try and make a point to use 'em quick, otherwise I forget they're in there. LOL
Posted by: June | 11/16/2011 at 12:53 PM
I am with you June...parnip/potato mash is something special. This is another great comfort food dish...just the thing for a cold fall day!
Posted by: Lorraine | 12/01/2011 at 07:32 AM
Lorraine, you're right. It's perfect food for a cold fall day and we may be in for a repeat here really soon. It's cooling off!
Posted by: June | 12/01/2011 at 08:25 AM
Interesting combo, parsnip and potato, must try that, not usual over here although we do have carrot/turnip mash which is lush! Also this side of the pond we've come to distinguish shepherds/cottage pie as lamb/beef respectively, the beef/cottage I make with red wine to enrich the gravy, the lamb/shepherds I use a tip from one of our tv chefs...a tablespoon or two of concentrated curry paste and a couple of teaspoons of soy sauce...believe me its outstanding!
Posted by: Shaun | 11/20/2012 at 02:06 PM
Shaun - don't know how common parsnip/potato is here either but it sure is popular in our house :-) Love the idea of adding curry paste and soy sauce to the lamb. I'm going to try that soon!
Posted by: June | 11/21/2012 at 08:00 AM