Shepard’s Pie

SHEPARD’S PIE

With the winter solstice upon us, I’m always very thoughtful this time of year.  I feel a bit more inward and reflective about my year, my life, what I’m ready to let go of and what I’m ready for more of.  I also tend towards more warming and comforting dishes and this is a regular go to in our house.  My kids and husband ask for this recipe regularly and there are rarely any leftovers ever, ha!  I also love to utilize this recipe when I want to make something in advance that the family can easily heat up if I’m not home.  This is also always a staple that we take on our ski trip every single year as it really hits the spot after a long day on the slopes.  I swear there is something about this dish that gives you a big hug or whispers “I love you.”  I mean at least it feels that way to me lol.   I also gave a vegan alternative to adapt this recipe.  I have not tested the vegan adaptation but I’m sure it would be absolutely delicious.  There are really two recipes here as well as the top layer is my garlic mashed potato recipe which is another dish we use regularly and is so versatile.  It can be used in a myriad of ways and is so yummy.  The garlic trick really takes the potatoes to a whole other level.

My hope is that this recipe might just soften your winter just a bit,  give you some warmth, gratitude and bring your family together in a special way.  I really believe winter is a time of nourishment for the soul.  It is a time where nature sort of huddles, sleeps a bit or takes a nap as it gathers and replenishes itself for spring.  I feel like that is something we should be mindful of in our own lives as we were meant to mirror nature.  We are nature and it can guide us so cheers to inward replenishing!  Wishing everyone a safe and happy holiday and a beautiful winter solstice!

EQUIPMENT

Saute pan

Medium to large stock pot with lid

Electric beater

Blender

Wooden spoon

Measuring cups

Measuring spoons

Large casserole dish

INGREDIENTS

2 tbs extra virgin olive oil

1 onion peeled and minced

1 lb ground turkey, beef or lamb or 4 cups of cooked lentils 

1/4 cup Worcestershire   

2 cans of sweet organic corn

4-5 large potatoes peeled and cut into pieces

Pinch of sea salt 

4 cloves of garlic peeled 

2 tbs butter or vegan butter 

Pinch of sea salt 

Freshly ground black pepper

1 cup buttermilk or non dairy milk such as unsweetened almond milk if making vegan 

METHOD

Preheat oven to 350 

For Ground Meat Layer or Cooked Lentils:

Take a large skillet and add olive oil then set your stove top to medium heat.  Once hot add onion and sauté for 8 minutes till onion becomes translucent.  Now add ground meat and sauté for 8 minutes till almost fully cook then add Worcestershire and cook another 5 minutes, then set aside.  If using lentils, add cooked lentils along with Worcestershire and sauté for 5 minutes.  Add the ground meat or lentils to a large casserole dish then set aside briefly.  

For Corn Layer:

Now take one of the cans of corn and place in your blender and turn to high till the corn is fully blended.  Now use a spatula and add one of the whole kernel cans of corn evenly over the ground meat or lentils.  Then, using your spatula again spread the corn that you creamed in your blender over as the next layer.  Set aside briefly.  

For Potato Layer:

Take a medium/large stock pot and add cold water and a pinch of sea salt.  Then add potatoes and garlic and place the lid on the pot then turn the stove top to high heat.  Once the water boils reduce slightly and cook 30 minutes till potatoes are tender.  Drain the water from the pot leaving the potatoes and garlic, then add the butter, sea salt, black pepper and buttermilk.  Beat with a high speed electric beater till the potatoes are whipped smoothly.  Now use a spatula and add the final layer of the garlic mashed potatoes by evenly spreading the potatoes over the corn layer.  

Bake at 350 for 35-40 minutes till bubbly and golden brown.  We like to serve ours with a splash of extra Worcestershire sauce and a big salad.  Enjoy!!!

 

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

 

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

30 Minute American Chop Suey

30 MINUTE AMERICAN CHOP SUEY 

This is another 30 minute meal that the whole family will love.  My kiddos especially love this and my husband appreciates it as well.  He loves to take the extras as leftovers to work as it reheats really well.  It can also easily be adapted to be vegan by simply omitting the meat which is lovely.  Another idea for those that follow a paleo or grain free diet is to make this without adding the noodles!  I really like to create recipes that are quick, easy and have a lot of play in terms of versatility to meet a variety of preferences.   I also try to create family favorites that have a “comfort food” feel that are delicious and that everyone will enjoy while not requiring a lot of time to make.  Yes, yes, yes to all of that!  I know personally as a busy working momma, we all could use a lot of that!

EQUIPMENT

Pasta pot

Wooden spoon

Large skillet

Measuring spoons

Sharp knife

INGREDIENTS

1 lb macaroni noodles cooked or gluten free tinkyada penne pasta

Pinch of sea salt

1 tbs olive oil 

1 onion peeled minced

3 cloves fresh garlic peeled and minced 

1 tbs dried oregano

1 lb grass fed beef 

1 tsp sea salt 

Freshly ground black pepper 

1 green pepper washed, cored and diced

1 jar 24 oz marinara (I like Rao’s Homemade)

1 1/2 cups filtered water

METHOD 

Take your pasta pot and fill with cold water then add a pinch of salt and place the lid on your pot.  Once the water boils,  add the pasta and cook till al dente (just cooked).  Strain the pasta and then briefly set aside.  Take a large skillet and add olive oil then place the heat on your stove top to medium.  Once hot, add your onion and sauté for 5 minutes till it begins to become translucent.  Then add the garlic, oregano, beef, sea salt and black pepper.  Sauté for 8 minutes till the beef is almost fully cooked then add the green pepper and sauté another 5 minutes.  Now add the jar of marinara sauce along with the water.  I generally like to fill my marinara jar with the water, then I place the lid on and shake to get any leftover marinara sauce in the jar so there is no waste and then add it to the skillet.  Bring all the ingredients to a quick boil so all the flavors can come together then reduce to low and cook another 10 minutes.  Now take the cooked pasta and roll through the skillet till all the ingredients are fully combined.  Serve immediately.  My family likes a sprinkle of parmesan over the top before serving.  Enjoy!

 

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

From my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Beef Stew Slow Cooked with Seasonal Persimmon and Whiskey

 

BEEF STEW SLOW COOKED WITH SEASONAL PERSIMMON AND WHISKEY

This recipe is absolutely delicious.  My whole family absolutely adored it and it is a great way to utilize those wonderful seasonal persimmons.  When ripe, persimmon are honestly one of the most lovely fruits.  I really believe there is a reason why they were always present in stories of the great Greek gods and goddesses!  They are so sweet when ripe and packed with powerful nutrition as they are packed with Vitamin C, boost immunity, aid in digestion, powerful enzymes and much more!  I absolutely love them slow cooked in stews like this because they give this fantastic dimension, subtle sweetness and robust flavor. (just make sure to remove the skins and that the persimmon are very ripe).  We served ours over garlic mashed potatoes which if you haven’t already grab my chef tip on my instagram account, you should!  It will take your mashed potatoes to a whole other level.  This can also be served on it’s own to keep it paleo/grain free or another favorite of ours is over buttered noodles.  Anyway you serve it, this recipe is a definite keeper any night of the week but would be really perfect on a Sunday or as an alternative over the holidays to all that turkey!

I hope the most important piece is that everyone tries to find a moment to slow down, gather and connect.  I think this time of year especially for those living in colder temperatures can be so comforting.  I really believe the seasons guide us and as winter approaches it can be a beautiful time of reflection.  I know I personally like to review my year as the new year approaches and think about what I’ve learned, what I’m ready to let go of and what I’m ready to bring more of into my life.  Food can be a part of helping us to nourish this slow down as well.  Meals like this slow us down and force us to pause from our busy lives.  Plus, your house will smell absolutely divine too so there is that!

 

EQUIPMENT

Oven safe pot with a lid or cast iron pot with lid

Measuring spoons

Measuring cups

Wooden spoon

INGREDIENTS 

1 grass fed beef chuck roast

1 clove of fresh garlic peeled and sliced in half

1 tbs sea salt

Freshly ground black pepper

2 tbs extra virgin olive oil 

1 large shallot peeled and minced

2 celery stalks ends removed washed and chopped

2 additional cloves garlic peeled and minced 

2 tbs fresh parsley washed and minced

4 carrots washed peeled and minced

1 celeriac root peeled and chopped (optional)

2 sprigs fresh thyme 

2 sprigs fresh rosemary 

Pinch of sea salt

Freshly ground black pepper 

3 very ripe persimmons core and skin removed, then sliced (the fruit should be almost gooey and incredibly mushy to the touch)  

1/2 cup whiskey (alcohol will cook off so do not worry about serving this to kiddos)

1 cup low sodium chicken stock store bought or homemade 

Preheat oven to 400.  Take your beef roast and rub with sea salt and black pepper on all sides, then rub with fresh garlic all over.  This will tenderize the meat.  Set the roast aside briefly.  Take an oven safe pot with a lid and add olive oil then place your stove top to medium/high heat.  Once hot, add beef roast and sear the meat 5 minutes on each side till the outside begins to brown continuing to rotate the roast till all the sides are seared nicely and brown.  Then remove from pan and set aside briefly once again.  Add shallots, celery, garlic, parsley, carrots, celeriac root, fresh thyme, rosemary, sea salt and black pepper.  Sauté for 8-10 minutes till the vegetables become tender.  Now add ripe persimmons and whiskey and reduce heat to low, then add your beef roast back to the pot and simmer for 2-3 minutes then add chicken stock.  Simmer another 5 minutes then place the lid on your oven safe pot.   Now place the roast (making sure the lid is on) into your oven at 400 degrees and set your timer for 15 minutes.  Then reduce the oven to 275 and continue to cook the roast for another 2.5 hours continuing to leave the lid on.  Once done, remove from oven and let rest for 5 minutes.  Slice the beef roast then serve immediately with the cooked veggies and gravy that the beef roast cooked in.  As discussed above, this is delicious over garlic mashed potatoes, buttered noodles or on it’s own.  Enjoy!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

 

Ground Turkey Three Bean Chili

GROUND TURKEY THREE BEAN CHILI 

This time of year is actually very busy with all the variety of after school activities and holiday preparations.  I’am also thoughtful this time of year of mainting that balance between enjoying the holidays while still trying to maintain some consistency with meal prep and nourishing meals that keep our family balanced.  It is one of the many reasons I love this particular recipe! In fact, this recipe is so good it is fabulous to take to any holiday potluck as everyone will really enjoy it which is great too.

This is a favorite in our house especially with my kiddos so anytime that happens it becomes a regular staple in our meal rotation.  It is also a fabulous way to pack a lot of powerful nutrition in there.   I love the versatility too of this recipe as I have made it so many different ways.  It can be made vegan by simply omitting the meat.  I have done it with shredded chicken thighs, ground beef.  In fall, I often will throw some seasonal diced butternut or delicata squash in there.  It also makes for fantastic meal prep for the week as it holds really well in a airtight glass container thorough the week in the fridge.  My husband loves to take the leftovers to work and I generally get two meals out of this as the first day I will serve it over sprouted quinoa or brown rice with all the fixings.  Then the next day or day after we serve it over baked potatoes which is amazing!!  This recipe really satisfies that need and desire for warming, comforting foods for those living in cooler climates too.  All the way round this is a recipe that you will want to keep around!  I hope you enjoy it as much as we do.

EQUIPMENT:

Large stock pot

Wooden Spoon

Measuring Spoons

Measuring Cups

INGREDIENTS:

2 tbs olive oil

1 small onion peeled and minced

3 cloves of fresh garlic peeled and minced

3 tbs fresh cilantro washed and diced

3 stalks celery washed and diced

5 medium carrots peeled and diced 

1 lb ground organic turkey

Pinch of sea salt 

Freshly ground black pepper 

1 24 oz jar or can of crushed tomatoes 

3 tbs organic ketchup 

1/4 cup apple cider vinegar 

3 tbs real maple syrup

2 tbs chili powder

2 tbs cumin powder 

1 can of pinto beans rinsed 

1 can kidney beans rinsed

1 can black beans rinsed 

2 cups filtered water 

METHOD:

Take a large stock pot and add olive oil then place heat on medium.  Add minced onion, garlic and fresh cilantro and cook approx. 2-3 minutes till onion becomes translucent. Then add celery and carrots and cook another 5 minutes.  Now add ground turkey and sauté for 8 minutes till ground turkey is mostly cooked.  Now add can or jar of crushed tomatoes along with ketchup, apple cider vinegar and maple syrup.  Then add chili powder and cumin along with the pinto beans, kidney beans and black beans, then add filtered water (chef tip: I pour my filtered water into my jar or can of tomato sauce to get it all out so there is no waste then I add to chili). Bring heat up to high so the chili can come to a quick boil then immediately reduce to low and leave the top of the pot slightly off so chili can reduce and thicken for approx. 30 minutes.  Once done, I love garnishing with fresh cilantro, avocado, hot sauce, unsweetened coconut yogurt or you can use sour cream. Other options are topping it off with a sprinkle of cheddar cheese.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!