Hanley’s Shepherd Pie

For those of us particularly with the omnivore share, we’ve had a good supply of ground beef, potatoes, onions, and carrots. On this fine St. Patrick’s Day, I’d  like to share with you my recipe for Shepherd’s Pie to help us use up those ingredients.

Hanley’s Shepherd Pie

Ingredients:

2 tbsp olive oil

2 lb. ground beef*

Sea salt and black pepper

3 medium onions, peeled and finely chopped*

2-3 carrots, peeled and chopped*

2 garlic cloves, peeled and finely chopped

Few thyme sprigs, leaves only

2 plum tomatoes, chopped

2 tbsp tomato purée

1 1/3 cup bottled Guinness

5 tbsp Worcestershire sauce

1-1/4 cup chicken stock

1 15 oz. can of peas

2-1/4 Ib potatoes, peeled and roughly cubed*

1-3/4 oz. butter

2 tbsp finely grated Parmesan or cheddar, plus extra for grating

1 large egg yolk*

Step 1: Place a large frying pan over high heat and add a thin layer of olive oil. Season the ground meat with salt and pepper and fry, stirring, in two or three batches, until nicely browned. Once cooked, tip the meat into a sieve or colander to drain off the fat.

Step 2: Place another large pan over medium-high heat and add a little olive oil. When hot, fry the onion and carrots, with garlic and thyme, for 8-10 minutes until soft and golden. Add the browned meat, tomatoes and tomato purée. Stir constantly for 4-5 minutes.

Step 3: Add the Guinness and Worcestershire sauce and boil until the liquid has reduced by half. Pour in the stock and return to the boil. Turn the heat down and simmer for 20-25 minutes, by which time the mixture should be thick and glossy. Halfway through add canned peas.  Continue to simmer for another 5-10 minutes if it doesn’t seem quite thick enough. Remove from the heat.

Step 4: Preheat the oven to 356°F. Meanwhile, add the potatoes to a pan of salted water, bring to a boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat. Pass the potatoes through a potato ricer back into the pan or mash smoothly. Mix through the butter, cheese and egg yolk. Taste and adjust the seasoning.

Step 5: Spoon the meat mixture into the bottom of a 2 L pie dish. Spoon the mashed potato on top and rough up the surface with a fork. Grate over some extra cheese and bake in the oven for about 30 minutes until bubbling and golden brown.

*ingredients received in Norwood CSA Winter Omnivore Share

- Nicole Hanley

Sunchoke Bravery!

Kohlrabi

Since I joined the CSA last summer, I have encountered several interesting veggies - and familiar veggies in interesting shapes and colors. I've been brave and thankfully that bravery has been rewarded with some delicious eats - Kohlrabi! However, I have yet to muster the courage to try the intriguing Jerusalem Artichoke, AKA the Sunchoke. But, it’s time. I'm starting the way I did with many of the items I received over the months: some basic research on the item itself and then what is the simplest way to prepare this item. I've gathered that info and some links below. I hope you all find this information helpful. If you have some thoughts, share. Please note this is heavily plagiarized/paraphrased, and will likely lead to my removal from consideration for any presidential appointments.

 

Suchokes are bulbous, medium-sized tubers of the plant known botanically as Helianthus tuberosus. These tubers are the root stem of variety of sunflower that can grow up to ten feet tall with smallish yellow flowers. Related to daisies, the sunflowers grow anywhere but in wetlands and marshes. Sunchokes have “eyes” similar to potatoes, some varieties are smooth whereas others are more knobbed. The tubers have a light-beige to tan-colored skin. The crisp, ivory flesh of the Sunchoke has a texture similar to water chestnuts and a sweet, nutty, savory flavor...or perhaps the best potato you've ever had.

Sunchokes are native to North America. The tubers are unrelated to either Jerusalem or artichokes. Several different theories describe how the moniker Jerusalem Artichoke came to be, but I'll let you research that topic on your own.



Though the skins of sunchokes / Jerusalem artichokes are indeed edible some people find the taste too earthy. Many cooks enjoy adding bits of the crunchy, raw vegetable to salads or salsas, while others prefer them roasted or mashed. If you eat them cooked, they have a creamy texture and you can use them in ways similar to potatoes. Jerusalem artichokes provide a number of vitamins, minerals and other nutrients. These vitamin-rich roots are high in thiamin, niacin, and iron. They also contain relatively large amounts of potassium and Vitamin C, while being low in calories. The tubers contain no fat or cholesterol, and only small amounts of sodium.

• A 1-cup serving of sliced, raw Jerusalem artichokes contains 110 calories, 3 grams of protein and 26.2 grams of carbohydrates, including 2.4 grams of fiber, or 25 percent of the daily value. 
• Each serving of Jerusalem artichokes has 10 percent of the daily value for vitamin C and niacin, and 30 percent of the DV for thiamine. 
• Eating a cup of sliced sunchokes provides you with 11 percent of the DV for copper, 12 percent of the DV for phosphorus, 18 percent of the DV for potassium and 28 percent of the DV for iron. 

Sunchokes can be steamed, boiled, grilled, fried or even microwaved, much like potatoes.

• Boil them in water for 10-15 minutes or until soft. Larger sunchokes will need a bit longer, and, just like potatoes, you can chop them up first to get them to cook a bit quicker. They tend to get a bit mushy when boiled, so steaming them may be a better choice. 
• To grill sunchokes, slice them thin and brush with olive oil. Or, wrap in a foil packet drizzled with oil. 
• Another option is to roast sunchokes in the oven. Heat the oven to 375 degrees, drizzle your coarsely chopped sunchokes with oil, salt, and pepper, and roast them in the oven for 35-45 minutes, or until soft and golden brown. 

Some people experience mild gastrointestinal bloating when eating Sunchokes. Proponents suggest introducing sunchokes to the diet gradually, beginning with small portions. The unpeeled roots should be refrigerated, and will remain fresh for about a week.


Sources:

http://www.specialtyproduce.com/produce/Sunchokes_2023.php

https://www.thespruce.com/what-are-sunchokes-3376827

http://www.wisegeek.org/what-is-a-sunchoke.htm

http://www.menshealth.com/nutrition/sunchoke-nutrition-facts

http://www.livestrong.com/article/374796-health-benefits-of-jerusalem-artichokes/