Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [19]
6 to 8 servings
Note: Pesto made ahead of time should be covered with a thin film of oil to prevent discoloring.
ENGLISH COTTAGE PIE WITH ROOT VEGETABLES
It is commonly understood that shepherd’s pie is made with beef, but authentic shepherd’s pie is actually made with lamb; hence its name. Here we’re calling it what it is—cottage pie, a delicious and comforting casserole of simmered beef, vegetables, and aromatic herbs with a mashed potato crust.
5 tablespoons unsalted butter, plus more for greasing the pan
2 tablespoons vegetable oil
2 pounds lean ground beef
1½ teaspoons salt, plus more for cooking the potatoes
¾ teaspoon freshly ground black pepper
1½ cups diced onion
¼ cup (about 12 cloves) minced garlic
1½ cups diced turnip
1½ cups diced parsnip
1 cup diced carrot
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 teaspoons dried rosemary
1 tablespoon dried thyme
1 tablespoon dried parsley
1 bay leaf
1 tablespoon plus 1 teaspoon dry mustard
1¾ cups beef stock or canned
low-sodium beef broth
1 tablespoon Worcestershire sauce
3 pounds Idaho potatoes, peeled and quartered
¼ cup plus 2 tablespoons half-and-half
¼ teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1 cup shredded sharp yellow cheddar cheese (about 4 ounces)
1. Grease a 3-quart baking dish with a small amount of butter and set aside.
2. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a deep 5-quart sauté pan over medium-high heat. When hot, add the ground beef, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Cook the meat until browned, breaking it into pieces with a wooden spoon, 10 to 12 minutes. Transfer the beef to a plate and set aside.
3. Return the pan to the heat and add 1 tablespoon of the remaining butter and the remaining tablespoon of oil. Add the onion and cook, stirring, until soft and lightly caramelized, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the turnip, parsnip, carrot, and ¼ teaspoon of the remaining salt and cook until the vegetables are slightly tender, about 4 minutes. Return the beef to the pan and add the tomato paste. Cook, stirring, for about 1 minute. Add the flour and cook, stirring, for another minute. Add the dried herbs, bay leaf, mustard, stock, and Worcestershire and stir to combine. Bring to a simmer and cook until the sauce is slightly thickened, about 1 minute. Reduce the heat so that the sauce barely simmers, cover, and continue to cook, stirring once midway, for 20 minutes. Remove from the heat, remove the bay leaf, and season with ½ teaspoon of the remaining salt and the remaining ½ teaspoon black pepper. Cover and set aside.
4. Position a rack in the upper third of the oven and preheat the oven to 400°F.
5. Place the potatoes in a saucepan and add enough cold water to cover by at least 1 inch. Bring the water to a gentle boil, season with salt, and cook until the potatoes are fork-tender, 12 to 15 minutes. Immediately drain the potatoes. Pass the potatoes through a ricer into the same pot (or mash until smooth using a potato masher) and return the pot to the stove over low heat. Add the remaining ¼ teaspoon salt and 3 tablespoons of butter, the half-and-half, white pepper, nutmeg, and ½ cup of the cheese. Stir to mix well and cook until heated through.
6. Transfer the meat mixture to the prepared baking dish. Spoon the mashed potatoes over the meat mixture and, using the back of the spoon, smooth the top of the potatoes. Sprinkle the remaining ½ cup cheese over the mashed potatoes. Place the baking dish on a baking sheet and bake until browned and bubbly on top, about 25 minutes. Remove from the oven and serve.
8 to 10 servings
MEAT AND VEGGIE LOVER’S DEEP-DISH PIZZA
Now here is a decadent pie. Want some? We allow the pizza dough to rise twice for a more tender crust. If you’re short on time, though, skip the second rise. It’ll still be enjoyable. Just shape and bake. Yeah, babe, I said it.
Semolina Pizza Dough (recipe follows)
¼ cup plus 2 teaspoons olive