|2 servings||calories per servings 520||protein serving 28 g||carbs per serving 60 g||total fat per serving 21 g|
Our spin on traditional shepherd’s pie, this rancher’s pie is made with beef instead of mutton. We source from Brasstown Beef, which boasts a Step 4 animal welfare rating from Global Animal Partnership while striving to raise cattle as healthfully and with the least environmental impact as possible. Vibrant spring peas arrived just in time to tango with carrots and potatoes in a hearty, comforting dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||0 g|
|Total Carbohydrates||60 g|
|Dietary Fiber||11 g|
MISE EN PLACE
• Heat oven to 425° F.
• Peel potatoes, and cut into 1-inch pieces.
• Crush and peel 1 garlic clove; peel and mince the other.
• Peel and dice onion.
• Finely dice carrot.
• Pick and chop oregano leaves.
• Place a saucepan over high heat. Add potato, crushed garlic and 1/4 teaspoon PeachDish Salt. Add just enough water to cover potatoes.
• When water boils, reduce heat to low. Cover and simmer until potatoes are fully tender, 10-12 minutes.
• Strain and reserve all potato cooking liquid. Transfer potato and garlic to a bowl.
While potatoes cook, place a large skillet over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, crumble in beef. Cook without disturbing, until well-browned on the bottom, 3-4 minutes.
Reduce heat to medium. Stir in 1 pat butter. Add onion, carrot, chopped garlic and 1/2 teaspoon PeachDish Salt. Cook, stirring, until onion is translucent, 4-5 minutes.
• Stir in flour.
• Stir in 1 cup reserved cooking liquid. Add peas and oregano.
• When mixture simmers, reduce heat to low. Cook until thickened, 3-4 minutes.
While filling simmers:
• To potatoes, add remaining 1 pat butter.
• Mash until smooth. Adjust consistency as desired with remaining reserved cooking water.
• Taste the filling, and adjust seasoning as desired. Transfer to a small baking dish, and spread in an even layer. (If your skillet is ovenproof, you may leave filling in the pan.)
• Top with potatoes, smoothing into an even layer.
Bake until gravy has just started to bubble up over the topping, 12-15 minutes. Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...