I watched Ree Drummond, aka “The Pioneer Woman,” make this recipe “Steakhouse Pasta” on the Food Network Channel. Quite literally, my mouth was watering. I strayed from Ree’s recipe a wee bit based on ingredients I had on hand.
Rather than skirt steak, I had a package of chuck steak in the fridge waiting to be transformed. The steaks were only $3.69/pound at the grocery and Richard loves chuck steaks although I rarely buy them. In the “Wayback Days”, my dad used to buy chuck steak not for a family meal, but for his cherished buddy, Harry, his dog. Harry was spoiled and happy.
I also added some fresh mushrooms and used frozen chopped spinach instead of fresh. Ree’s recipe calls for crumbled blue cheese. I opted for freshly grated Parmesan and cream cheese. The Pioneer Woman was shooting for a steakhouse-like pasta dish, thus the blue cheese, spinach, and horseradish – all steakhouse classics. And she uses pappardelle, which is a wide pasta – wider than fettuccine. I had linguine on hand so that’s what I used.
I must say that this was an easy and delicious dish. Plenty of creamy, cheesy sauce punched with a flavorful variety of veggies for the pasta. And the grilled steak that goes with it is perfect, even if it was chuck steak which turned out to be flavorful and tender. No wonder Harry was so happy!
Let’s Make Some, Shall We?
First thing, fill a large pot with water, cover, and bring to a boil. This is for the pasta. Be sure to save 1-2 cups of the pasta water after cooking to use for the sauce. Prepare the pasta while you’re cooking the sauce. If you’re using frozen spinach, thaw it in the microwave for 45 seconds, drain it, and squeeze it dry using paper towels.
Here are all my lovely assembled ingredients for the sauce except the heavy cream and half-n-half. I had a partial container of cherry tomatoes in the fridge, so I halved them and threw them in with the canned tomatoes. I quartered baby portobello mushrooms – I use portobellos because I think they have more flavor than white buttons. Notice there are no onions used in this sauce. However, I wouldn’t judge you if you threw in 1/2 a diced or sliced onion.
I love horseradish and its addition gives the sauce a nice kick without an overpowering flavor. The horseradish I use is from St. Elmo’s Steak House, an Indianapolis institution. St. Elmo’s is famous for their shrimp cocktail served with a memorable eye-watering, sinus-clearing, breath-stopping cocktail sauce. Their sauce is HEAVY with freshly grated horseradish they prepare every day. It’s legendary. St. Elmo’s sells their cocktail sauce and horseradish commercially and it’s now easy to find in grocery stores. Theirs is the only horseradish I use. There’s little horseradish in this recipe – don’t be afraid. If you hate horseradish, leave it out.
Next, in a 12″ heavy-bottomed skillet over medium heat add one Tablespoon olive oil and the mushrooms. Stir the mushrooms around for 5 minutes or so until they begin to soften and brown. I don’t use lots of oil when I brown mushrooms. I like to heat them up so they release their liquid and the liquid reduces a bit. I think it adds a little umami to a dish. Mushrooms are perfect to add subtle flavor.
Add the minced garlic to the mushrooms and stir for one minute or less until the garlic becomes fragrant.
See how the mushrooms cooked down and left flavorful browned bits at the bottom of the skillet? Lovely. Add the halved cherry tomatoes, if using. Stir and cook until the tomatoes just begin to wilt. Then stir in 1/2 cup of white wine or chicken stock. Bring to a gentle simmer and continue to cook until the liquid is reduced by half. Quick – 2-3 minutes.
Add canned petite diced tomatoes with their liquid along with 1/2 Tablespoon dried basil, 1/2 teaspoon granulated sugar, and 1/4 teaspoon crushed red pepper. Bring to a gentle simmer and continue to cook for 10 minutes or so stirring every once in a while.
While the sauce is cooking, it’s time to get the steak ready for the grill. My chuck steak was thin enough, 1/2″, that I cooked it quickly on our gas grill, but you can easily use a grill pan or large skillet on top of the stove. Sprinkle the meat with a little salt and pepper on both sides. When your grill or skillet is hot, sear the meat for 3-4 minutes on both sides for medium-rare. When done, remove from heat to a plate and loosely cover with foil until you’re ready to serve.
Here’s the finished beautiful sauce and how to make it:
Reduce the heat to low under the tomato and mushroom mixture.
Add 1/2 cup of heavy cream and 1/2 cup of half-n-half. If you don’t have heavy cream, use all half-n-half. Stir until it’s all incorporated.
Stir in 2-3 oz of cream cheese. Stir until the cheese has melted into the mixture.
Add 1 Tablespoon horseradish, if using. Stir.
Add 3/4 cup of freshly grated Parmesan cheese. Stir until it’s all incorporated.
Add 3 cups of fresh spinach OR run a knife through the thawed and dried frozen spinach to break up the clumps. Stir until incorporated
I had 1/4 cup or so of roasted pine nuts hanging around on the kitchen counter, so they went into the sauce, too.
Add the cooked, drained pasta. Using tongs, toss everything together until the pasta is well coated. You may have to add some of the pasta cooking water to help loosen the pasta – I find doing so actually makes the pasta sauce creamier. I topped my finished pasta with shredded mozzarella cheese – why not?
Slice your steak into strips and serve on top of the pasta or serve into individual pasta bowls with steak on the side like I did here and top with more freshly grated Parmesean at service.
And there you have it! This dish is filled with flavor from all the vegetables and cheese, and so satisfying.
Thanks, Ree, for your inspiration! This recipe is going on my regular menu rotation!
Yield: 6
Steak with Creamy, Cheesy Pasta, Tomatoes & Mushrooms
This dish is inspired by The Pioneer Woman's Steakhouse Pasta. It's filled with flavor from all the vegetables and a creamy, cheesy sauce perfect for pasta. Delicious and so satisfying!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Ingredients
1 1/2 pounds dried pasta, I used linguine but pappardelle or fettuccine works, too
1 Tablespoon olive oil
8oz baby portobello mushrooms, quartered
3 cloves garlic, minced
1 cup cherry tomatoes, halved, optional
1 15oz can petite diced tomatoes
1/2 cup dry white wine or chicken stock
1/2 teaspoon granulated sugar
1/4 teaspoon crushed red pepper flakes
1/2 Tablespoon dried basil
1/2 cup heavy cream
1/2 cup half-n-half
2-3 oz cream cheese at room temperature and cut into chunks
3/4 cup freshly grated Parmesan cheese + more for serving
1 Tablespoon prepared horseradish
1 box frozen spinach, thawed, drained and squeezed dry with paper towels and chopped again to break up clumps OR 3 cups fresh spinach
1-2 cups reserved pasta cooking water
1 pound chuck steak OR skirt steak, flank steak - any thin steak that will grill quickly
Instructions
Fill a large pot with water, cover with a lid, and bring to a boil. While waiting for the water to boil, make the pasta sauce.
Heat a 12" heavy-bottomed skillet over medium heat. Add 1 Tablespoon olive oil. Add mushrooms and saute for 5 minutes or so until the mushrooms begin to brown and release their liquid.
Add minced garlic, stir, and saute for 1 minute or less until the garlic becomes fragrant.
Add white wine, stir scraping the brown bits on the bottom of the skillet and gently simmer until the liquid is reduced by half.
Add cherry tomatoes, if using, stir and cook until the tomatoes are just softened.
Add petite diced tomatoes and dried basil, stir. Gently simmer, uncovered, for 10 minutes.
Get steak ready for the grill. Sprinkle lightly with salt and pepper on both sides. Grill for 3-4 minutes on each side for medium-rare. Or use a grill pan or large skillet on the stovetop. Remove to a plate and cover loosely with foil. Allow to rest until service.
Cook pasta according to package directions. Reserve 1-2 cups of pasta cooking water. Drain cooked pasta. Set aside.
Reduce heat under tomato sauce to low. Add heavy cream, half-n-half, and horseradish. Stir until warmed.
Add cream cheese and stir until melted.
Add Parmesan and stir.
Add spinach and stir. If using fresh spinach, cook until it begins to wilt.
Add the cooked, drained pasta. Using tongs, lift the pasta until coated with sauce. You may need to use the reserved pasta water to thin the sauce so it coats evenly.
Cut steak into 1/2" strips and serve on top or along side the pasta.
Notes
Feel free to substitute 1/2 cup grated fontina cheese for cream cheese. You may use 1 cup half-n-half in place of 1/2 heavy cream and 1/2 cup of half-n-half.
This is such an easy, quick and economical meal! In 30 minutes, you’ll have dinner on the table – no kidding. Mimi’s One-Skillet Chicken, Rice, Broccoli, and Cheesy Casserole is flavorful and satisfying. All the cooking is done in one skillet – as you would expect from the title. Ha!
I like this recipe for a couple of reasons. You don’t need to use any canned cream soups. As the rice and chicken cook, the liquid becomes creamy from the starch in the rice. The chicken and rice cook together in the skillet, so there’s no need to cook the rice separately. You could add a handful of toasted, slivered almonds or toasted pine nuts. Or how about some browned sliced mushrooms – that would be delicious, too.
Once the onions and chicken are browned, you’ll add the uncooked rice to the skillet and saute until the grains become translucent. Then add chicken stock. The brown bits in the bottom of the skillet dissolve in the liquid and give the cooked rice such an appealing light brown color.
The picture above doesn’t have the melted, cheesy topping. I wanted you to see how beautifully green the broccoli turned out. That’s because you add it halfway through the chicken/rice cooking process, so it steams perfectly and is tender-crisp. I used fresh broccoli, but you could substitute frozen if that’s what you have on hand.
Yep, nice and cheesy, too! Now I’m hungry! Time to reheat leftovers for lunch. Another perk.
Yield: 4-6
Mimi's One-Skillet Chicken, Rice, Broccoli, and Cheesy Casserole
This is such an easy, quick and economical meal! In 30 minutes, you'll have dinner on the table - no kidding. Mimi's One-Skillet Chicken, Rice, Broccoli, and Cheesy Casserole is flavorful and satisfying. All the cooking is done in one skillet
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
1 pound boneless, skinless chicken breast, cut into 1" cubes
3 Tablespoons olive oil, divided
1 medium onion, diced
2 cloves garlic, minced
1 cup long-grained rice
2 1/2 cups chicken stock
2 1/2 cups fresh broccoli florets
2 cups shredded cheese, cheddar or Monterey Jack or a combination of the two
Instructions
Heat 2 Tablespoons olive oil in a 12" skillet over medium-high heat.
Add the onion and quickly saute until translucent. Push the cooked onions to one side of the skillet. Put the minced garlic on top of the onions.
Add chicken to skillet. Saute until the chicken is browned - 5-7 minutes.
Push the cooked chicken to one side of the skillet. Add 1 Tablespoon olive oil and rice. Stir and saute rice until the grains become translucent.
Add chicken stock. Lower heat to a simmer. Stir until ingredients are evenly distributed and the brown bits at the bottom of the skillet are dissolved in the liquid. Put a lid on the skillet and cook for 12 minutes.
Remove lid and distribute broccoli florets evenly over the top. Put the lid back on and cook for another 8 minutes.
Remove skillet from heat. Stir in 1/2 cup of cheese. Sprinkle the remaining cheese over the top. Replace lid and allow to sit for 1-2 minutes or until the cheese is melted.
Notes
Optional Additions: handful of toasted, slivered almonds or handful of toasted pinenuts, sliced and browned mushrooms.
I love any main dish that incorporates beef and tomatoes. There’s just something so magical about the melding of flavors that shouts out “comfort food” to me. Like Best Spaghetti and Awesome Meatballs. Or Chuck Roast with Peppers, Tomatoes and Cheese Grits. My mother used to make a rump roast in an oven bag with only a can of cream of tomato soup, dried basil, salt, and pepper. The gravy was fabulous used to assemble roast beef manhattans and mashed potatoes. Old Fashioned Cube Steak with Tomato Gravy is an old-timey dish inspired by Mom’s roast beef recipe minus the soup. I’m also paying homage to my Midwestern roots where hearty meals are a staple.
I don’t remember when I started to use cube steak. Maybe because I cooked a lot of breaded cubed pork tenderloin over the years. The beef version looked similar so, I think I simply decided to give this meat cut a try.
Cube steak is cut from the beef top round or top sirloin – not normally tender cuts of meat. So butchers run the pieces through an electric meat tenderizer a couple of times that gives the finished steak patty a distinctly dimpled look. The resulting “cubes” running over the surface of the meat patty is how cube steak got its name. Of course, you could “cube” your own steaks using a meat mallet and a strong arm – a great way to relieve situational frustration. I prefer to let the butcher work his magic. Cubing tenderizes and flattens the meat, so it cooks quicker than a chuck roast. Cube steak is pretty lean, so it doesn’t benefit from marbling that would make the cooked steak as tender as real steaks – don’t expect “melt-in-your-mouth” tender. As beef goes, it’s relatively inexpensive. And cube steak is essential for chicken fried steak and cream gravy – YUM!
Let’s see how Old Fashioned Cube Steak and Tomato Gravy comes together, shall we?
First, dry off the meat patties with a paper towel. Sprinkle with salt and pepper, and lightly sprinkle the patties with flour. The flour helps to form a nice crusty exterior as the meat browns.
In a heavy 12″ skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the meat patties and brown on both sides. Be sure not to crowd the pan – cook the meat in batches so the patties brown and don’t steam.
This is a picture from another cube steak meal. I like how the browned steak looks in this one. Definitely the desired goal. The meat should not be cooked through – simply nicely golden brown.
As the cube steaks are browned, I put them aside in the inverted pan lid. Meat juices will accumulate and you’ll want to add those back into the pan. Read on . . .
OK – now you have all kinds of tiny brown bits packed full of flavor in your skillet. Reduce the heat to medium and add one large sliced onion and one large sliced yellow, red, or green pepper along with 2-3 cloves of minced garlic. Season with a bit of salt and pepper and 1/4 teaspoon crushed red pepper. Saute the vegetables for 5 minutes, stirring occasionally to make sure they don’t stick and burn.
Add one 15oz can of stewed tomatoes and their juices. Add one beef bouillon cube and one cup of water OR one cup of reduced-sodium beef stock to the pan. And one teaspoon dried basil. Stir to distribute everything. Allow to simmer for 5-10 minutes or until the tomatoes soften.
Return the browned cube steaks to the pan with the tomatoes and vegetables along with the accumulated meat juices. Ladle some of the pan juices and vegetables over the tops of the meat. Bring to a slow simmer. Cover the pan with a lid and continue to simmer for 30 minutes or so. Once cooking is done, I like to remove the meat to a platter and mash the pan juices and vegetables so it looks more like gravy. If the gravy is too thin, bring up the heat and cook a little longer until you get the right consistency. It shouldn’t take more than a couple of minutes.
Your reward is revealed! My family loves this dish served with lots of mashed potatoes slathered with tomato gravy. But you could serve cooked rice or egg noodles.
I considered using a slow cooker. With as much prep cooking and only a final 30-minute simmer, I opted for the stovetop. However, you certainly could finish cooking in a slow cooker. I’d advise putting the browned meat patties in the bottom of the slow cooker, and then add the gravy ingredients over the cube steak. Probably 2 hours on high or 4 hours on low would work. Your gravy may be a little thinner, but there’s nothing wrong with that.
Here’s the recipe!
Yield: 4
Old Fashioned Beef Cube Steak with Tomato Gravy
Old Fashioned Cube Steak with Tomato Gravy is an old-timey dish inspired by Mom's roast beef recipe. I'm also paying homage to my Midwestern roots where hearty meals are a staple. A family favorite served with lots of mashed potatoes.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
2 pounds cube steak, four pieces
1 large onion, cut into slices
1 large yellow, red, or green pepper, cut into strips
2-3 cloves garlic, minced
1 15oz can stewed tomatoes
1 beef bouillon cube plus one cup water OR 1 cup reduced-sodium beef stock
2 Tablespoons olive oil
1/2 teaspoon crushed red pepper
1 teaspoon dried basil
Flour
Salt & Pepper
Instructions
Pat dry cube steaks with a paper towel. Sprinkle with salt & pepper on both sides. Dust with flour on both sides.
Add 2 Tablespoon olive oil to a 12" heavy-bottomed skillet. Bring to heat over medium-high heat.
Add cube steaks to the skillet, two at a time, and brown. As the meat browns, remove to a plate or to the skillet's inverted lid.
Once all the meat is browned, reduce skillet heat to medium. Add onion, sliced pepper, crushed red pepper and garlic. Stir and saute for 5 minutes.
Add stewed tomatoes, bouillon cube, and water OR beef stock, and dried basil. Bring to simmer and cook for 5-10 minutes until tomatoes are soft.
Return cube steaks to the skillet along with accumulated meat juices. Ladle the tomato/vegetable mixture over the meat. Reduce to slow simmer. Cover with lid. Cook for 30 minutes.
Remove meat to a platter. (Optional: Mash vegetables and gravy.) Pour tomato gravy over cube steak OR plate individually and ladle tomato gravy over meat.
Serve with plenty of mashed potatoes and any green vegetable.
Notes
For Slow Cooker: Place browned cube steaks in bottom. Pour tomatoes, vegetables, and pan juices over the meat. Cook on high for 2 hours or on low for 4 hours.
Doesn’t this split pea soup look yummy?? Especially when it’s finished off with crunchy cornbread croutons and a healthy dollop of sour cream. Very yummy!
I’ll admit that I didn’t grow up eating split pea soup. My mother and grandmothers never made it in my memory. My first experience with split pea soup was when my college roommates and I went to dinner at The Magic Pan, a restaurant housed inside the Glendale Town Center Mall at 61st and Keystone in Indianapolis. The Magic Pan was a popular creperie and Cindy, Beth and I loved frequent evening meals there. We ate our fair share of creamy chicken & mushroom crepes and their spinach souffle crepes – fabulous! Beth always ordered a bowl of split pea soup topped with either sour cream or sherry to begin her meal. I was curious. Honestly, I thought split pea soup looked rather disgusting, but one evening I gathered up the strength and tried it myself. OMG – my soup world was transformed! After our dinner outings came to an end and after The Magic Pan closed, I made this soup often and still do. It’s a staple on our winter-time menu. Creamy, without any added cream or half-n-half, and steamy, this soup is perfectly flavored with hints of onion, garlic, and carrots. A delightful spoonful with a little silver of sour cream – perfect.
Are Split Peas and Split Pea Soup Healthy to Eat?
Yes! Seriously healthy! Split Peas are gluten-free – you can replace the cornbread croutons in this recipe for gluten-free ones if you like. Split peas are high in fiber, low in fat, and are protein powerhouses! Instead of a dollop of sour cream, how about a heaping tablespoonful of low-fat Greek yogurt? Split pea soup can be made with low-sodium chicken broth (homemade is great, if you have it on hand) or water, and a variety of diced or cubed healthy vegetables. Sweet potatoes, carrots, and/or celery is what I’d recommend. And there’s no need to thicken the soup with flour and butter or with heavy cream. The peas thicken up enough that you may need to add additional broth or water to thin it out. One recipe I came across suggested squeezing a quarter lemon over a bowl and stirring it into the soup before eating. I contemplated that. I think it would brighten the flavors. And you don’t have to use ham, if you prefer a vegetarian version.
According to the website Speedy Remedies: 7 Health Benefits of Split Peas, these sweet little legumes can help regulate blood sugar, lower cholesterol, reduce cancer risks, promote weight control, improve heart health, help to relieve symptoms of irritable bowel syndrome, and may be helpful in reducing hot flashes.
Get out your soup pot and let’s make up a hearty and healthy batch!
Dice one large yellow onion and mince two cloves garlic. Warm a 5-quart, heavy-bottom dutch oven over medium-high heat. Add 2 Tablespoons extra virgin olive oil and bring to temp. Add the onion and garlic and saute until translucent and fragrant, 3-5 minutes. Add 1 teaspoon dried oregano.
Stir and saute for another minute. At this point, you can add three peeled and diced carrots and/or celery, if using. I’m using sweet potatoes this time (see below).
I used diced ham sold in packages at the grocery. But, this is an excellent time to use up leftover ham or you could substitute smoked ham hocks – one or two hocks or a smoked ham shank. If that’s the route you choose, add them to the broth just before you bring everything up to a boil. I like to put diced ham in with the onions and garlic and saute the ham a bit until the meat becomes slightly caramelized to add flavor. And, for this pot, I cut the russet potatoes into large chunks to give the soup a different texture. You can dice the potatoes into smaller pieces or use a couple of cupsful of frozen diced potatoes.
OK – add the potatoes, stir, and then 1/2 pound split peas. Stir all the ingredients.
Add four cups of low-sodium chicken stock (or homemade) and two cups of water. I had a leftover baked sweet potato so I peeled it and cut it into big chunks. If you’re using ham hocks or a shank instead of diced ham, now is the time to add those to the pot. Bring to a boil, reduce to simmer, and cook for 45 minutes. After the initial simmer, stir in the remaining split peas. Stir and continue to simmer for another 45 minutes or until the peas are soft. If using, remove ham hocks or ham shank, remove the meat from the bones, and add it back into the soup.
As the soup cooks, foam will rise to the surface. Just take a large spoon and skim off the foam. I’ve learned that the peas foam because of a water-soluble protein in the peas. It won’t hurt anything of you stir it back into the pot and eliminate the skimming step.
Really, there are no hard and fast rules for split pea soup. Once the cooking is complete, you can make the soup as thick (let it simmer a little longer) or as thin (add more broth/water) as you like. Use potato chunks like I’ve done here, or dice them. If you want a soup that looks homogeneous, mash the vegetables or use an immersion blender to break them down to make the soup smoother. You can add 1/2 – 1 cup of half-n-half to make the soup creamier.
While the soup is cooking, it’s time to make the croutons. Croutons are better made with day-old crusty bread like a baguette. My cornbread was leftover from the day before and is perfect to transform into buttery, crunchy bites. Cut the cornbread into large chunks. In a heavy skillet over medium-high heat, melt 2 Tablespoons olive oil and 3 Tablespoons butter.
Add the cornbread cubes to the skillet and brown on all sides. Drain on a paper towel to absorb the excess fat.
Voilà! Your beautiful soup is all ready to serve. Top bowlsful with your gorgeous crunchy croutons and a nice dollop of sour cream or Greek yogurt and sprinkle with black pepper. Happy, Happy, Happy! Enjoy!
Hearty & Healthy Split Pea Soup with Ham and Cornbread Croutons
Mimi's Split Pea Soup with Cornbread Croutons is an old-timey and satisfying bowl of steamy comfort. This recipe is a good way to use up leftover ham. Add chunks of russet and sweet potatoes and top off the bowl with crunchy cornbread croutons for a filling wintry meal.
Recipe type: Soups & Stews
Cuisine: French American
Serves: 6-8 servings
Ingredients
2 Tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1-2 teaspoons dried oregano
2 stalks celery, diced (optional)
3 carrots, peeled & diced OR sweet potatoes peeled & cut into chunks or diced
2 medium to large russet potatoes, cut into chunks or diced
1 lb diced ham OR 2 smoked ham hocks or 1 large smoked ham shank
1 pound green or yellow dried split peas
6 cups any combination low-sodium chicken broth and water
½ - 1 cup half-n-half (optional)
Croutons
Day old cornbread cut into large cubes OR day old bauguette cut into large cubes crust on
2 Tablespoons olive oil
3 Tablespoons butter, salted or unsalted
Instructions
Over medium-high heat, add olive oil. Once hot add onions & garlic and celery & carrots (if using). Stir and saute until the onion is translucent. Add oregano. Stir. Add ham, stir, and saute until the meat just begins to brown on the edges.5-7 minutes.
Add potatoes, sweet potatoes (if using) and ½ pound of split peas. If you're using ham hocks or a ham shank in place of diced ham, add to the pot. Cover with chicken stock/water. Bring to a boil, reduce to simmer, and cook uncovered for 45 minutes. Skim off the foam that rises to the top of the soup or stir the foam back into the soup Stir the pot every once in a while to prevent vegetables from sticking to the bottom of the pot.
At the end of cooking time, add the remaining split peas. Stir and continue to simmer uncovered for another 45 minutes or until all the vegetables are soft.
Remove ham hocks or shank. Stir. If the soup is too thick, add more chicken broth/water. If it's too thin, continue to simmer longer to the desired thickness. Remove meat from the hocks or shank and add back to the soup.
Leave the potatoes in chunks or mash them with a potato masher or use an immersion blender to make a creamy soup. Add half-n-half if using. Stir. Check for seasoning.
Ladle soup into deep bowls. Add croutons, sour cream or Greek yogurt, and sprinkle with ground black pepper.
For Croutons
Heat olive oil and butter in a 10" skillet over medium, medium-high heat. Once the butter begins to brown, add the cornbread cubes and brown on all sides - less than 5 minutes total. Remove from skillet and drain on paper towels.
Here’s another comfort food “oldie-but-goodie.” Hot and bubbly from the oven ground meat and vegetable casserole topped with a classic whipped potato crust that forms a nicely browned top layer. Mimi’s Shepherd’s Pie is made special by adding a can of creamed corn on top of the meat and vegetables and before the potato layer is slathered on. Warm and satisfying, indeed. YUM!
And there’s the bonus of the rich brown gravy that comes together as the casserole bakes. This is one of my son-in-law’s favorite meals, cold day or not. And it’s easy to make – this is a good dish for beginning cooks. It’s a no-brainer.
I learned to add creamed corn from this recipe at Bitchin’ Kitchen – who made her own. You know what else she taught me – make the mashed potatoes with both sweet and russet potatoes. The resulting mashed potatoes are orange – perfect to serve kiddos before a Halloween Night on the Town. And she tops the mashed potato topping with crushed potato chips for a nice crunch. Yes, I’ve made her recipe and it’s fabulous! You can find Nadia G’s recipe HERE. I loved Bitchin’ Kitchen. If you’ve never watched her show, it’s well worth seeking out. Nadia was not only a talented chef, but she also has a twisted sense of humor that I adore. Her show was fun, and she and her support cast of characters always me laugh, and I learned a lot, too. Nadia had an interesting take on some classic recipes like KEY LIME HABENERO CHEESECAKE. Or how about her CREAMY GORGONZOLA AND PORTOBELLO MUSHROOM RISOTTO? I adore her pizza dough recipe found HERE At Mimi’s Table.
I digress . . . I did not make this pie with sweet potatoes. However, just substitute 1/2 sweet potatoes and 1/2 russet potatoes and there you have it.
What makes this recipe soooo easy?
We all should have a pound or two of lean ground beef/turkey in the refrigerator/freezer, right? Use your microwave to defrost frozen ground beef/turkey, if that’s what’s happening in your busy world. And all the rest is assembled from frozen vegetables like peas & carrots, chopped onions. And canned creamed corn, if you aren’t into making your own like Nadia G.
Dare I say it? Yes, buy ready-made mashed potatoes, if you must, but you’ll need a couple of packages for adequate top layer cover – that’s expensive but at times necessary. I get it. If you have time, make your own mashed potatoes with russets or russets/sweet potatoes. Your people will love you.
Shall we cook together? I think so.
Start your potatoes
You know the drill. Peel 2-3 pounds of potatoes. I opt for more potatoes – in my family’s world that’s the most important part. Russets are preferred here. Or an equal combination of russets and sweet potatoes. Put the potatoes in a large pot, cover with water, 2 teaspoons Kosher salt, and bring to a boil. Boil potatoes for 10 minutes, turn off the heat, cover with a lid and let sit for another 10 minutes. This is the way I like to prepare potatoes to be mashed. I have an electric stove-top, so when I turn off the heat on the burner, the potatoes benefit from a moving-to-cooler bath. They’re not boiled to death. While the potatoes are processing, I get the meat layer ready.
Get the meat layer ready
Brown 2 pounds of ground beef over medium-high heat. I would recommend using nothing less than 85% fat content beef. Yes, 75-80% ground beef is cheaper, but there’s so much fat drained off after browning that I’m not sure cheaper ground meat is cost-effective. Nadia uses ground sirloin, a great lean choice. Or use ground turkey browned in 2 Tablespoons of olive oil, an excellent substitute, leaner, protein-packed, and calorie-friendly. Want to go crazy? Use ground lamb.
Once the meat is browned, drain off fat leaving about 2-3 Tablespoons in the skillet. Add one large chopped onion and saute until translucent. Add 1-2 cloves of crushed garlic and cook for another minute. Add 1 teaspoon salt and 1 teaspoon ground black pepper.
Add one cup of beef broth then add 1-2 12oz bags of frozen peas and carrots, stir and cook through until the veggies are thawed and hot. Adding a second bag of frozen vegetables is a fabulous way to extend the recipe – you can serve more people.
Assemble the first layer
Distribute cooked meat layer in the bottom of a 9×13″ baking dish.
Drain and mash potatoes
I rarely measure the milk/half ‘n half I use. Usually, I just pour maybe 1/2 cup and mash with 1/4 stick of butter. If the potatoes are too dry, I add a little more milk/half ‘n half and mash again until I get the right consistency. For this recipe, it’s OK if the potatoes are a little wet – they’ll spread easier and liquid will evaporate as the casserole bakes. I added 1 teaspoon of dried chives to this batch. And I either use milk or half ‘n half or a mixture of both depending on my mood. If I want really rich tasting mashed potatoes, like for the holidays, I’ll use only half ‘n half.
Then slather the mashed potatoes evenly over the meat mixture. Proper Shepherd’s Pie has lots of mashed potatoes.
Pop into a 350°F oven for 20-25 minutes. Everything is cooked, so you’re basically heating the casserole through. Flip on the broiler and let the mashed potato layer get nicely browned.
I like to serve my Shepherd’s Pie in bowls, like pasta bowls. And serve with warmed, crusty bread with butter. Or serve with a nice green salad.
Yield: 6-8
Mimi's Shepherd Pie
Here's another comfort food "oldie-but-goodie." Hot and bubbly from the oven ground meat and vegetable casserole topped with a classic whipped potato crust that forms a nicely browned top layer. Mimi's Shepherd's Pie is made special by adding a can of creamed corn on top of the meat and vegetables and before the potato layer is slathered on. Warm and satisfying, indeed. YUM!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
1-2 lbs lean ground beef, ground turkey, or ground lamb
1 large onion, diced
1-2 cloves garlic, minced
1-2 12oz bags frozen mixed vegetables without diced potatoes
1 15oz can creamed corn
2-3 pounds potatoes, any combination of russets and sweet potatoes, peeled and cut into cubes
1/2 - 3/4 cup whole milk
1/4 cup unsalted butter
1 teaspoon dried chives
Instructions
Heat oven to 350F degrees.
In a large skillet over medium-high heat, brown ground meat. If you're using very lean meat, add 1-2 Tablespoons olive oil to promote browning.
Add diced onion and minced garlic. Stir and sautee for 3-5 minutes until the onions become translucent.
Add frozen vegetables and stir until heated through.
While the meat is browning, prepare the potatoes. Put cubed potatoes in a large pan, cover with water, add 2 teaspoons salt, and bring to a boil. Reduce heat a bit and allow potatoes to gently boil for 10 minutes. Turn off heat, put on the pan lid, and allow potatoes to steep in the hot water for 10 minutes. Drain. Return potatoes to the heat. Add milk or half 'n half and butter, and mash. Add chives and stir to combine. Taste and season with salt and pepper, if needed.
Once the meat/vegetable mixture is done, spread evenly in the bottom of a 9x13" baking dish. Add one cup beef broth or reconstituted beef bullion. Evenly spread creamed corn over the meat/vegetable mixture.
Slather the top of the casserole with warm mashed potatoes, and spread evenly. Bake uncovered in the oven for 20-25 minutes or until the casserole is heated through.
Turn on the broiler and let the mashed potato layer evenly brown. About 5-10 minutes.
Serve in wide pasta-type bowls with warm crusty bread and butter, or with a nice green salad.
Notes
Mimi's Shepherd's Pie is an excellent recipe for anyone learning to cook. It's simple and straightforward.
Use any lean meat - beef, turkey or lamb. If using lamb, I'd crank up the garlic. And use russet potatoes or a combination of white and sweet potatoes for the mashed layer.
Cube steak is cut from the beef top round or top sirloin – not normally tender cuts of meat. So butchers run the pieces through an electric meat tenderizer a couple of times that gives the finished steak patty a distinctly dimpled look. The resulting “cubes” running over the surface of the meat patty is how cube steak got its name. Of course, you could “cube” your own steaks using a meat mallet and a strong arm – a great way to relieve situational frustration. I prefer to let the butcher work his magic. Cubing tenderizes and flattens the meat, so it cooks quicker than a chuck roast. Cube steak is pretty lean, so it doesn’t benefit from marbling that would make the cooked steak as tender as real steaks – don’t expect “melt-in-your-mouth” tender. As beef goes, it’s relatively inexpensive. And cube steak is essential for chicken fried steak and cream gravy – YUM!
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