Shepherd’s Pie & Beet Salad
THIS TUESDAY 12/15 @6:30pm CT ON IT'S GOOD TV
Come hang with us for a holiday edition of Good TV Dinner!
The holiday season is all about the comfort food that makes us feel good, the music that lifts our spirit and the movies that give us the feeling of home.
One of our favorite movie series to watch this time of year is Harry Potter. So for an added pairing we recommend whipping up this Shepherd’s pie and beet salad and hanging with Harry, Hermione and Ron.
For our music pairing, you can’t think of holiday music and not bring up John Williams. While he also composed the music for Harry Potter, our song choice is “Carol of the Bells.”
Tis the season to Join us on Tuesday - GOOD TV DINNER ON TWITCH
Featuring music from DJ Cousin Phil and our home chef Ellie P will recreate this dish!
Shepherd’s pie Ingredients
2 Tbs butter
1 leek
2 shallot
3 carrots
1 cup frozen peas
1 lb grass fed ground lamb (ground beef is an easy substitute)
1.5 Tbs Sage - fresh/chopped
1.5 Tbs Rosemary -fresh/chopped
1.5 Tbs Thyme - fresh/chopped
2 Tbs ground mustard
* optional dash of crushed red pepper
3 Tbs worcestershire sauce
2 Tbs flour
2 Tbs tomato paste
1 cup bone broth or stock
For mashed potatoes
2 large russet potatoes
4 Tbs butter
2 Tbs sour cream
2 Tbs milk
2 Tbs ricotta
1/4 cup parmesan cheese and additional for top.
Beet salad Ingredients
2 red beets
1/2 cup pomegranate seeds
1/2 cup pecans
1/4 fennel
1/4 red onion
Goat cheese
Olive oil
Everything seasoning
1 package arugula
Bring a pot with salt and water to a boil. Poke potatoes with a fork and boil until tender.
Dice the carrots, leek, garlic and shallot. Add the butter to a large skillet and heat at medium/ low heat.
Add the diced veggies and allow to cook down 5 minutes.
Add the ground lamb, fresh herbs and salt. Add the worcestershire and allow the meat to cook down until browned.
Preheat the oven to 400.
Sprinkle with flour and give the mixture a good toss. Add the tomato paste and stock and bring to a boil then lower to simmer. Stir to prevent sticking.
Peel the potatoes and mix with butter, sour cream, ricotta, milk and parmesan cheese. Salt and pepper to taste. Whip potatoes until creamy, hand mixer recommended.
Use either individual oven safe bowls or one 9x9 baking dish.
Layer the meat mixture on the bottom and then cover with the mashed potatoes. Spread evenly and top with additional parmesan cheese and black pepper. Bake for around 30 minutes until brown and bubbly on top.
If making the beet salad, peel and chop your beets into cubes. Turn the oven on 350, toss in olive oil, salt and bake for 20 minutes or until fork tender.
Allow beets to cool and place in fridge.
Cut the fennel and red onion into thin slices. Place arugula in a large salad bowl and add the beets, fennel, red onion and walnuts. Remove pomegranate seeds and add along with goat cheese. Drizzle with olive oil, salt and everything seasoning.
Happy beet, satisfied soul and Happy Holiday’s!!
