Welcome to Crock Pot Wednesday. I’m so glad you have chosen to be here.
I’m trying to use up some remaining leftovers this week, but I wanted to use them in new ways. Hubby is great about eating leftovers, but I think we are both tired of turkey and dressing!
It’s also time to clean out my big freezer and inventory what is available. I have found that if I will do this about every three months, I don’t let foods go past their prime usage dates. By doing it this frequently, it seldom takes me more than an hour to defrost and reorganize. Plus, it’s one of those chores that really does help me stay organized especially during this busy, busy season.
This recipe from Williams-Sonoma is much like a shepherd’s pie, but I think you will enjoy the taste of the roasted garlic and the perk of the lemon zest that really step this dish “up a notch!”
I am using a chuck roast from the freezer that I will cut into the stew meat. The mashed potatoes are left over from Thanksgiving and already have butter and sour cream in them. I will add the Parmesan and mustard. With leftover roasted garlic, I’m all set.
Beef and Roasted Garlic Pie
Makes 6 – 8 servings.
1 head garlic
4 Tablespoons olive oil
3 Tablespoons all-purpose flour
salt and freshly ground black pepper
2 1/2 pounds lean stewing beef cut into 1 1/2- inch chunks
4 large shallots, finely chopped
1/2 cup dry red wine such as cabernet
1 cup beef broth
3 carrots, cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
2 bay leaves
1 strip lemon zest, about 3 inches long
2 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
1 cup heavy cream
2 Tablespoons freshly grated Parmesan cheese
2 teaspoons dry mustard
Preheat the oven to 400 degrees. Using a sharp knife, cut 1/4-1/2 inch from the top of the garlic head. Drizzle with 1 tablespoon of the olive oil. Wrap with aluminum foil and bake cloves until they are very soft, about 30 minutes. Remove the foil and let the garlic cool. Using a small spoon, remove the soft garlic pulp, discarding the skin. Set aside.
Stir together the flour, 1 teaspoon salt and 1 teaspoon pepper in a pie plate(I just use a plastic bag). Turn the beef chunks in the seasoned flour, shaking off any excess. In a large frying pan over medium-high heat, warm the remaining 3 tablespoons of olive oil. Working in batches, brown the beef, turning frequently, until evenly browned on all sides. Set aside.
Add the shallot to the pan and sauté over medium-high heat until softened. Add the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Add the broth and the garlic and bring to a boil, stirring to break up the garlic.
Transfer the beef and any accumulated juices to the slow cooker. Add the garlic-broth mixture, the carrots, celery, bay leaves and lemon zest. Cover and cook until the beef is very tender, 3 hours on HIGH or 6 hours on LOW.
Preheat the oven to 350 degrees. About 30 minutes before the beef is done, put the potatoes in a large pot filled with enough salted cold water to cover. Bring to a boil over high heat and cook until the potatoes are tender when pierced with a fork, 15-20 minutes. Drain the potatoes and return them to the pot. Add the cream, sprinkle in the Parmesan and mustard powder. Mash with a potato masher until smooth. Season to taste with salt and pepper.
When the beef is done, remove and discard the bay leaves and lemon zest. Transfer the beef, vegetables and sauce to a 9 x 12-inch baking dish. With a spoon, press down on the meat enough to break them up slightly and spread them evenly. Spread the mashed potatoes evenly over the top. Bake until the potatoes are golden brown, about 30 minutes.
Spoon into warmed bowls and serve.
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