Some of my favorite recipes are the most simple ones!
Delicious and comforting food is easy to cook and the only requirements really are using the ingredients and flavors that your family loves. During the cold weather season I love meals that I can prepare quickly so it won't take a lot of time to prep up on a week day. Even so there is always a way to make it prettier and to make it look festive so that at, dinner time, you can get some wow's from the kids and a round of applause from your family!
In the case of this Shepard's pie mini bowls you can simply cover the cooked meat and sauce mixture with the mashed potatoes but if you have a little bit of time and can use a pipping bag (I used a cut up Ziploc bag because I couldn't fin my pipping bag, so much for my organization skills!) to make it into pretty velvety mashed potato flowers! Just be sure to let the mash cool down a bit before doing this step so you won't end up burning your hands!
1 lbs ground beef (I used the one I got from Butcher Box)
1 medium sized sweet onion
1 garlic clove
1 medium can of natural tomato sauce
salt and pepper
freshly ground nutmeg
1 tsp garlic powder
2 Tbsp olive oil
I really make my mashed potatoes without measuring anything!
I'll steam my peeled potatoes in the InstaPot for about 10 minutes and, after getting the pressure out by the fast releasing method I mash them with a potato masher and add some almond milk, about a Tbsp of ghee (you can use regular milk and butter if you're not dairy-free). The amount of milk really depends on how runny or sturdy you like your mash - more runny means more milk and more sturdy requires less milk - just add a bit at a time so you can control the texture to your liking. In the end I season the mashed potatoes with salt, pepper and a bit of freshly ground nutmeg which, I think, gives it the perfect final touch. Like I said I didn't measure anything but I'd go with 1 lbs potatoes, 1 cup milk and 1 Tbsp ghee.
1 - Peel the potatoes and get them steaming on the InstaPot (use the rack to place the potatoes above the water and use about 1 cup of water) or on the stove top, depending on what method you prefer and usually go for. While the potatoes are cooking get the meat sauce going.
2 - Peel and finely dice the onion, the garlic clove and the carrot. Get the olive oil heating in a non-stick pan and add the onion first. Cook them for about 3 minutes until the onion starts changing color and becoming translucent. Add the garlic clove and the diced carrot and let cook for about 8 minutes.
3 - Remove the vegetables from the pan and set aside. Heat another Tbsp of olive oil and cook up thee ground meat until it gets these little brown and super tasty edges! Season the meat with salt, pepper and garlic powder.
4 - Add the previously cooked vegetables to the pan and mix everything together gently. Add the tomato sauce and about 1/2 cup of freshly chopped parsley. Mix and let this simmer for about 20 minutes in low heat. If you notice that your mix looks a bit dry just add a bit of bone broth or regular chicken broth to make it a bit more loose.
5 - While the meat sauce is simmering make the mashed potatoes. Turn off the InstaPot and remove the potatoes to a non-stick pot. Use a masher to get them mashed according to your taste, more chunky or smooth and add the milk and ghee. Season with salt, pepper and about half a tsp of freshly ground nutmeg. Heat this up for about 3 minutes and set aside in a bowl so it cools down a bit while you get everything together to assemble the mini bowls.
5 - Taste the meat sauce to make sure that it's at your taste and adjust the seasoning, if necessary.
6 - Get your assembly line going for the mini bowls or, if you prefer, you can also serve this Shepard's pie in a big roasting pan or deep dish. Place some of the meat sauce to fill about 2/3 of the cups and then use a pipping bag to spread the mashed potatoes on top.
7 - Get the Shepard's pie in the oven for about 5 minutes under the broiler making sure that you check it after this time to see if the top of the mashed potatoes gets brown but not burnt! We must always keep whatever we have under the broiler at plain sight because it really is a very quick process.
8 - Serve the Shepard's pie with some freshly chopped parsley on top to make it pretty and even more tastier!
This is a super comforting dish and it's the perfect family meal. It is also a very versatile dish and you can add or remove some of the ingredients to make this recipe your own - just add some green peas, cut green beans, peppers or sweet corn to give it a twist or use sweet potatoes for the mash and you can get dozens of variations of this recipe! It is a great recipe to use those turkey leftovers from Thanksgiving that's just coming up next week.
It is also a very good dish to make in double batches and freeze to keep at hand for those weeknights when you don't really feel like cooking or don't really have the time to do it. Wrap up each cup in plastic wrap or aluminium foil and identify each cup with the date of cooking and the oven temperature and cooking time just to make it even more practical.
This really is a favorite at my house and the kids absolutely love mashed potatoes so I'm trying to put up some more recipes with it so we can have a bit more diversity of meals with this super comforting staple.
As for myself, I'm thinking about a sweet potato casserole with nuts...it sounds just perfect!
Until then I'll also be planning some meals to prep for mid December. We'll be having my mother-in-law visiting from Portugal and I'll be trying out some new recipes because she is always ready to try new foods and she is a really foodie like myself, which makes her visit a really exciting time of the year...besides being the holidays and getting the kids to have their grandmother for 3 weeks all for themselves!
On this snowy day be warm and eat good food - that always sounds like a good advice!