Rachael Ray

THREE GREAT cooking parties today...

HAPPIER THAN A PIG IN MUD

BLOGGERETTE SORORITY

ON THE MENU MONDAY

• Ground Beef and Burgundy Shepherd's Pie

• 2 to 2 1/2 pounds potatoes or a combination of potatoes, parsnips and celery root for a richer flavor in your mash, peeled and diced
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 slices bacon, chopped
• 2 pounds ground sirloin
• 2 shallots, chopped
• 1 small carrot, finely chopped
• 1/2 pound button mushrooms, quartered
• 1 bay leaf
• 2 tablespoons thyme, chopped
• Salt and pepper
• 1 1/2 cups red burgundy wine
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1/2-2/3 cups whole milk or half-and-half
• 2 tablespoons parsley, finely chopped
• 2 tablespoons chives, finely chopped
• 1 rounded tablespoon Dijon mustard
• 1 egg, beaten

Boil the potatoes with the root vegetables, if using, until tender.

 NOTE: Running short  on time, I subbed instant potatoes.
Boiled potatoes would be best, tho.
While the potatoes cook, heat the EVOO in a Dutch oven or large skillet with high sides over medium-high heat.
Add the bacon and crisp for 2-3 minutes, then add the ground sirloin and brown well. I used cooked sausage instead of bacon as that is what I had on hand.


Add the shallots, carrot, mushrooms, bay leaf and thyme to the pan. Cook the vegetables for 7-8 minutes to soften, then season with salt and pepper. Add the wine to the pan and scrape up the drippings; let reduce for 1-2 minutes, then add in stock and Worcestershire sauce.


In a small pan, melt 2 tablespoons butter and combine with the flour to make a roux. Whisk for 1 minute, then pour the roux into the meat mixture. Stir to combine and thicken.

Pre-heat the broiler with rack in the center of the oven.

Drain the cooked potatoes and/or root vegetables and return them to the hot pot. Mash with the remaining 2 tablespoons butter, milk or half-and-half, herbs, Dijon mustard, salt and pepper. When you have reached your desired consistency, stir in the egg. I used fresh celery, cooked in with the meat mixture.

Scoop the meat into a casserole dish or individual casseroles placed on a baking sheet. Top the meat with the potatoes. Place under the broiler, until brown. I did just what she told me to do EXCEPT I added fresh grated extra sharp cheese to the top of the potatoes...OOO, and I DID add fresh, cooked green beans to the veggie mixture.

 This little inexpensive, plastic grater was given to me several 

years ago by my most loved sister*in*law, MARILEE. ♥

I loved her so much, I still can't talk about her without crying.

She was my HEART SISTER and she passed away several years ago.

I surely would rather have Marilee than this ole grater.

I miss her every single day.

I hope someone loves me enough to miss me that much. ♥

This isn't what I would call 

*a company dish*

but, it's very good for *just us tonight.....

A little dried parsley sprinkled over the top...

if I were making this for guests..

maybe add some green celery leaves...

carrot curls ?

Cooked in individual dishes would be a nice presentation.

This is a pretty good recipe..it IS full
of flavor.


It seemed to need SOMETHING...
something that I never have figured out  just what..

The recipe isn't going on my BEST TOP TEN list
but it was tasty.

We had a crusty bread  with it...

Mr. Sweet liked it more than I did ...but I think

it was all the foods mixed together..
altho I love a lot of casseroles, this one didn't quite make it for me...

YEP...

THIS WAS MY FAVORITE.

XOXO

bj