Dinner Party  - Shepard's Pie Two Ways, Patty Melt and Beef Wellington
Channel: Mailer's Landing
Date: 2021-06-08

So neither of these are kosher. But! Both can be converted to kosher in a snap - sub-out w/ vegan cheese, margarine, & nut or grain milk \o/

Instagrams - @mailersl&ing & @thisrabbit
Facebook - https://bit.ly/3zjc6KC

_Mashies for 2 dishes_
To make things easier, we made up plain mashies in advance, & then split ‘em:
5# boiled potatoes - choose your favorite! We used red potatoes
1½ sticks salted butter melted in
splash o’ milk mixed in after mashing 
Because we did this, we mixed in our other ingredients on the stovetop. When you’re making yours, feel free to add your mix-ins right to your mashies pot.


_Patty Melt Shepherd's Pie_

Mashies - 
2.5# mashed potatoes
1Tbsp unsalted butter
1 Tbsp caraway seed 
1 small jar of sliced mushrooms, chopped
1Tbsp each hot and sweet paprika
S&P to taste

1. Toast caraway seeds in butter over medium high heat
2. Add mushrooms & paprikas 
3. Combine with mashed potatoes & set aside

Onions - 
1 ½ Tbsp unsalted butter
~2c diced onions
3tsp Worcestershire sauce
S&P to taste

1. Melt butter over high heat. Once foamy, add onions, reduce heat to medium. 
2. Add a fat pinch of salt & sauté until translucent
3. Add Worcestershire sauce, stir to combine & set aside

Beef - 
2# ground beef (we used 85% lean)
1 packet of prepared gravy (we used mushroom, but you could also go with beef, brown, or pork here - go with your fave)
1c water - check your gravy packet & go with what it asks

1. Brown the beef in a skillet over medium high heat
2. Once beef is almost all browned, drain the grease
2. Add gravy packet & water, mix & allow gravy to thicken

Assemble - 
Mashies
Onions
Beef
~¼# American cheese (or swiss, or even cheddar)

1. Preheat oven to 400°
2. In a 4-qt casserole dish, layer the beef, & on top of that your cheese
3. Add onions, & on top, your mashies*
4. Bake for 20 minutes without the lid**
5. Enjoy with gusto!

*Bill said it screams for a little cheddar sprinkled on the top. I’m in!
**If you’ve prepared your shepherd’s pie in advance & have had it in the fridge for a bit, don’t preheat your oven. Instead, set the casserole in the oven with the lid on, & then turn on the oven (so as not to crack your nice casserole that you probably got as a wedding or housewarming gift, because it’s a freaking fantastic gift, y’all) to 400°. Cook for about 40 minutes or until bubbly, then remove the lid & continue to bake, 10-15 minutes more, until the top is nice & crusty.


_Beef Wellington Shepherd’s Pie_

Mashies
~2# mashed potatoes
2Tbsp olive oil
2 medium onions, roughly 2c, diced medium small
½c parmesan cheese
1 clove of minced garlic
2tsp (or more) black pepper
Salt & butter

1. Heat oil to shimmering over medium high heat. Once oil is ready, add onions & reduce heat to medium low heat. Salt onions (just a few pinches) to release moisture. 
2. Move it around. Move it around some more. They’re probably not done yet - keep at it. Once the onions are golden brown & getting jammy, you’re ready
3. Reduce heat to low. Add potatoes, & mix in garlic, parmesan cheese & black pepper. 
4. Add S&P,  butter to taste, set aside

Duxelle - 
8oz button or (or portobello or cremini) mushrooms, minced very very small
2 very finely minced medium shallots
2+Tbsp cooking sherry
1-2Tbsp unsalted butter

1. Heat the butter over medium heat until a little foamy, add mushrooms & shallots, & spread across entire pan surface
2. Saute until golden brown - take your time with this, those hangry folks will forgive you ~.o
3. Deglaze pan with sherry, & set aside

Sauce/Gravy - 
1-2Tbsp unsalted butter
8oz mushrooms, sliced thick-ish
1tsp smooth dijon mustard 
½tsp balsamic vinegar
2tsp finely chopped thyme
2 cloves of finely minced garlic
2c beef broth
Splash o’ whole milk
1Tbsp flour
Salt

1. Begin by caramelizing your mushrooms in the butter over medium high heat. This will take some time, but it’s worth it. Give the mushrooms a sprinkle of salt, & let them release their water. Allow the water to cook off, then deglaze with the beef broth. Again, don’t rush!
2. Add balsamic, mustard, thyme, & garlic, as well as a splash (~2Tbsp) of milk. Simmer to reduce 
3. Whisk in flour, stir until thickened, set aside

Beefy Business - 
1# ground beef (we used 85% lean)
Salt & pepper to taste

In a nonstick pan, brown the beef with a little S&P. Drain off grease & set aside

Gremolata (Gremlin Made) -
4Tbsp oil (we used extra light, extra virgin olive, but in a pinch, you can use a neutral oil like canola)
Zest & juice of half a lemon
½c chopped fresh parsley
S&P to taste

Whisk together. Set aside for serving.

Assembly - 
Mashies
Duxelle
Sauce/Gravy
Beefy business

1. Preheat oven to 400° 
2. Fill the bottom of a 2-qt casserole dish with your browned beef, top with duxelle & half your sauce/gravy mixture. Top with mashies.
3.  Bake about 20 minutes without the lid, until top has a nice crust on it
4. Serve with reserved gravy & gremlin-made - enjoy!

**See note above re: advance preparation & cooking times