The CSA box this week was potatoes, onions, celery root, beets, sprouts, and kiwis, so continuing my CSA-inspired-dinner-with-one-or-more-friends Tuesdays: Shepherd’s Pie!
- Potatoes and celery root diced and boiled until soft, mashed with some butter, salt and white pepper and some cheese.
- Diced onions, garlic, and golden beets (since I had no carrots or celery) sauteed until soft, then ground lamb and some spices added to them, and a little red wine.
- The potatoes layered on top of the meat in the same cast iron skillet, topped with grated cheddar, and broiled in the oven a few minutes to brown the top.
- Pea shoots and broccoli on the side (with a sesame oil & sriracha sauce– nothing to do with the rest of the meal)
I’ve always been a sucker for shepherd’s pie, and this was a very simple version, but it turned out especially well. The bits of diced beet were a nice touch.