Home & Style

Katie Brown Cooks

by Katie Brown | Jan. 1, 1900 | 5:00 AM

Shepherd's Pie

You need

Ingredients Amounts:
Olive oil 3 tablespoons
Pearl onions, small and peeled 1 1/2 cups, halved
Garlic 3 cloves, thinly sliced
Celery 3/4 cup, chopped (approximately 2 stalks)
Mushrooms 2 cups, cleaned and sliced
Flour 3 tablespoons
Ground beef 2 pounds
Salt and pepper to taste
Beef stock 1 cup
Tomato paste 3 tablespoons
Dried thyme 1 1/2 teaspoons
Red pepper flakes 1 teaspoon
Flat-leaf parsley 1/2 cup (plus a bit for garnish), roughly chopped
Garlic mashed potatoes (recipe follows)
Parmesan cheese 1/2 cup grated
Cheddar cheese 1/2 cup grated

Get Cookin'

  1. Preheat the oven to 425 degrees F.
  2. Heat olive oil in a large skillet over medium to medium-high heat.
  3. Add pearl onions, toss, cover, and steam until they begin to soften, 5 to 7 minutes.
  4. Add the garlic and celery and stir.
  5. Add mushrooms and cook until they give off liquid and start to brown, approximately 5 minutes.
  6. Add 1 tablespoon of flour, stir, and cook 1 to 2 minutes. Add meat, break it up season with salt and pepper, and cook until golden brown.
  7. Add stock, tomato paste, thyme, and pepper flakes and bring to a boil. Lower heat and simmer until gravy thickens and is absorbed by meat.
  8. Stir in 1/2 cup parsley and remaining flour.
  9. Pour filling into a deep pie dish and let cool.
  10. Spread the mashed potatoes on top of the meat.
  11. Sprinkle potatoes with Parmesan and Cheddar cheeses.
  12. Bake pie for about 15 to 20 minutes.
  13. Remove from oven and sprinkle with remaining chopped parsley. Let stand 5 minutes before serving.
  14. Hints and clues

    Allow the liquid to be absorbed by the meat and vegetables so it doesn't spill out later. If you cannot find pearl onions, just chop and add the onions you have at hand.

    You can use leftover cooked hamburger meat rather than raw, or make the meat a day ahead and reheat it before cooking.

    Top the pie with the Parmesan and Cheddar cheeses to help with the browning process. As the cheese bakes, it makes a nice crust on top of the potatoes.

    Garlic Mashed Potatoes

    You Need

    Ingredients Amounts
    Russet Potatoes 4 medium to large, peeled and sliced
    Garlic 5 whole cloves, peeled and smashed
    Milk 1 cup
    Butter 6 tablespoons
    Salt and pepper to taste

    Get Cookin'

    1. Place potatoes and garlic in a large pot and cover with cold water.
    2. Bring to a boil and cook until tender, about 12 minutes. Check the potatoes by piercing one through the center with a knife or skewer to see if it is tender.
    3. Drain.
    4. While the potatoes are cooking, place the milk and butter in a saucepan over low heat until butter melts.
    5. Mash the potatoes and garlic in a Kitchen Aid mixer with the whip attachment.
    6. Add the milk and butter and continue mashing.
    7. Add salt and pepper to taste.
    8. The potatoes will be used to cover the Shepherd's Pie (or they can be used alone).

    Hints and Clues

    Be careful not to overwhip because the potatoes will become sticky and gluey.

    I like lots of salt and pepper in this recipe.

    Herb-Braised Carrots

    You Need

    Ingredients Amounts
    Carrots 10, peeled and cut into 2-inch pieces on a diagonal
    Low-sodium chicken stock 1 cup
    Rosemary 2 stalks
    Sage 6 leaves, roughly copped
    Butter 2 tablespoons
    Granulated sugar 1 teaspoon
    Salt and pepper to taste

    Get Cookin'

    1. Place all ingredients except salt and pepper in a saucepan over low heat.
    2. Cover and cook until tender, about 25 minutes. Check for doneness by piercing with a knife or skewer.
    3. Season with salt and pepper to taste.
    4. Hints and Clues

      Discard the rosemary stem before serving.

      Grand Hotel Pecan Balls with Fudge Sauce

      You Need

      Ingredients Amounts
      Vanilla ice cream 1 quart
      Roasted pecan halves 2 cups
      Heavy cream 1 pint
      Sugar 1/2 cup
      Light corn syrup 2 cups (16-ounce bottle)
      Chocolate chips 1 pound
      Vanilla extract 1 tablespoon
      Creme de cacao 1 tablespoon

      Get Cookin'

      Pecan Balls

      1. Line baking sheet with parchment paper.
      2. Scoop ice cream into a ball about the size of a baseball, perfecting the shape by rolling between your hands.
      3. Roll each ball into the roasted pecan halves until well coated on all sides and place balls on the baking sheet.
      4. When balls are created, place in freezer.

      Sauce

      1. Combine the cream, sugar, and corn syrup in a sautee pan.
      2. Bring to a boil.
      3. Remove from heat and stir in the chocolate chips, vanilla extract, and creme de cacao. Let cool.
      4. To serve, cover the bottom of the plate with approximately 1/4 cup of sauce and place the pecan ball in the center of the sauce.

      Hints and Clues

      Make sure the ice cream is very cold before you begin.

      At times you will have to push the pecans into the ball to make them stick.

      If you cannot get roasted pecans, place pecans on a baking sheet in a 350 degree oven for 6 to 10 minutes.

Get the Latest in Your Inbox

Whether you're looking for daily news bites, the latest bites or bite-sized adventures, the Cleveland Magazine Daily newsletter experiences have something for everyone.