Tuesday, November 15, 2011

Steak House Shepard's Pie

I was watching Cooking for Real a while ago; Sunny Anderson was making some version of a shepard's pie.  Maybe it was traditional, I don't remember, because I had the idea for this.  I thought of combining all those wonderful elements of a steak house dinner into a single dish:  garlic mashed potatoes, steak, creamed spinach, and bleu cheese.

Steak House Shepard's Pie
1 1/2 lbs ground sirloin
1 onion, chopped
1 C green peas (thawed)
1 10oz pkg frozen spinach (thawed and most of water squeezed out)
2 Tbsp Worcestershire sauce
1 tsp dried rosemary
2 lb potatoes
2-3 cloves garlic
3/4-1 C milk
2-3 Tbsp butter
1 C crumbled bleu cheese (~4 oz)
1/4 C parmesan
salt and pepper

   Heat about 2 tsp oil over med heat.  Saute onions 5-7 minutes until soft and translucent.  Add meat, brown and break apart.  When meat is cooked, add peas, spinach, worcestershire, and rosemary.  Salt and pepper to taste.
   (If you like, peel the potatoes.  I left the skin on.)  Cube potatoes, place into a large pot with peeled garlic cloves and about 2 tsp salt, cover with cool water.  Bring to a boil.  Boil for about 15 minutes, until potatoes are fork tender.  Drain.  Mash with a potato masher, add butter and milk.  Salt and pepper to taste.
   Spoon meat mixture into an even layer in a 13x9 baking dish.  Sprinkle bleu cheese over meat.  Top with mashed potatoes.  Sprinkle with parmesan.
   At this point, cover and refrigerate or bake immediately.
   Bake uncovered at 350 deg F for 20-25 minutes.  (Add 10 minutes if refrigerated.)
   Serves 6-8.

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