Stout-Braised-Beef-and-Mashed-Potato-Parsnip Pie

My take on English shepherd’s pie—traditionally made with ground (“minced”) beef or lamb. Since the base of this warm, homey dish is simple meat and potatoes, I wanted to do a little something extra with the beef: braise a chuck roast for a few hours in deliciously rich stout with a few other simple ingredients.

Don’t get me wrong—traditional shepherd’s pie is unbeatable. This recipe is simply a tasty alternative when you want to be a tad unconventional. A center-cut roast has a little less fat than regular chuck, but good marbleization is key to juicy, tender meat, so a fattier beef roast will work fine in the recipe.

Center-Cut Beef Chuck Roast

Adding parsnips to the potato mash lends a hint of sweetness to the earthy spuds. You can simmer them in the same pot at the same time, but parsnips take a little longer to soften, so cut them into smaller chunks than the potatoes. Both veggies will be ready in less than 20 minutes.

Serves 6

Ingredients

For the Beef

• 6 large garlic cloves, smashed and peeled
• 4 large rosemary sprigs
• 1 small red onion, cut into thin, vertical strips
• 1 tsp dried red chile flakes
• sea salt
• freshly ground black pepper
• 2-1/2 lb center-cut beef chuck roast, trimmed and cut into 3-inch chunks
• 1 bottle of stout (11 to 12 oz)
• olive oil, for oiling dish
• 1/2 cup grated Parmigiano-Reggiano cheese (or Pecorino-Romano)
• olive oil, for drizzling
• dried oregano, for garnish

Braising Ingredients

Beef Ready to Braise

For the Potato-Parsnip Mash

• 1-3/4 lbs rose- or yellow-skinned potatoes, cut into 2-inch chunks
• 1 large parsnip, peeled and cut into 1-inch rounds (thick end cut in half, if large)
• 1/2 cup evaporated milk
• 1/2 cup grated Parmigiano-Reggiano cheese (or Pecorino-Romano)
• 2 tbsp unsalted butter
• sea salt
• freshly ground black pepper

Rose Potatoes and Parsnip

Preparation

For the Beef

1. Place 3 garlic cloves, 2 rosemary twigs, half the onion, and half the chile flakes in the bottom of a slow cooker and season with salt and pepper.
2. Add the beef and place the remaining garlic, rosemary, onion, and chile flakes on top. Pour the stout into the slow cooker (should just reach the top of the beef).

Braising Bed for the Beef

Beef Ready for Stout

Stout Added to Slow Cooker

1. Cook on high for 2 1/2 hours. Reduce to low and cook 2 hours longer, until the beef is tender and falling apart. Remove the ingredients with a slotted spoon to a plate and let cool.

Braised Beef

1. Preheat the oven to 350° F. and oil an 11 X 7-inch baking dish.
2. Discard any rosemary stems and large pieces of garlic. Shred the beef and spread (along with any onions) in the bottom of the dish. 

Shredded Beef Ready for Topping

1. Spread the potato-parsnip mash (recipe below) on top. Scatter the cheese on top of the mash, drizzle lightly with olive oil, and sprinkle with oregano.
2. Bake uncovered until beginning to brown on top, 30 minutes. Remove from the oven and let rest 5 minutes.

Potato Topping on Beef

Pie Ready to Bake

Baked Pie

Cut the pie into 6 squares and serve.

Stout-Braised-Beef-and-Mashed-Potato-Parsnip Pie

For the Potato-Parsnip Mash

1. Place the potatoes and parsnips in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer 18-20 minutes, depending on thickness. (Pierce with a fork to check tenderness.) Drain the vegetables and return to the pot.

Potatoes and Parsnip Ready to Cook

Cooked Potatoes and Parsnip

1. Add the milk, cheese, and butter and season with salt and pepper. Mash until the mixture is smooth and creamy, but still slightly stiff. Cool to room temperature and proceed with the recipe as noted above.

Mashed Potatoes and Parsnip

Chicken Goulash with Roasted Peppers over Noodles

Two ingredients distinguish goulash from similar dishes we call stew or soup: paprika and caraway. These aromatic components add the flavorful spice and earthiness that make this traditional Hungarian dish just that—flavorful and traditional.

Real Hungarian paprika is readily available in the United States and in many other parts of the world. It’s worth seeking out.  

Paprika and Crushed Caraway seeds

I decided to roast peppers to include in the dish simply to add to its savory depth. Roasting is an easy, fast process that results in unbeatable smoky flavor. Adding the broth (for a bit of thinning) after the tomato sauce has cooked down gives the tomatoes time to develop their own rich flavor that's retained in the finished goulash.

Serves 4

Ingredients

• olive oil, for rubbing, plus 2 tbsp, divided
• 3-4 medium assorted mild peppers (bell, Hungarian wax, cubanelle, or other)
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• sea salt
• freshly ground black pepper
• 2 garlic cloves, finely chopped
• 1 small red onion, chopped
• 1 14.5-oz can diced tomatoes with juice
• 2 tbsp tomato paste
• 1 tbsp Hungarian smoked paprika (hot or sweet)
• 1 tsp crushed caraway seeds (place whole seeds in a small plastic bag and pound lightly)
• 1/2 cup chicken broth, plus more as needed
• 6 oz extra-wide egg noodles

Preparation

1. Preheat the oven to 450° F.
2. Place the peppers on a baking sheet lined with parchment paper or aluminum foil. Rub each with oil. Roast, turning 3-4 times, until the skin is loosened and blistered in places, 5-6 minutes per side. Remove the peppers to a paper bag and fold tightly to seal. Let steam 15 minutes.

Peppers Ready to Roast

Roasted Peppers

1. Remove the peppers and use a small paring knife or your fingers to peel the loose skin. Remove the seeds and cut the peppers into thin, 1-inch strips. Set aside.

Roasted Peppers with Skin Removed

1. Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the chicken and season with salt and pepper. Cook until slightly browned and just cooked through, 10 minutes. Remove to a bowl and wipe out the skillet.

Chicken Beginning to Cook

Cooked Chicken

1. Add the remaining 1 tablespoon of oil to the skillet and add the garlic and onion. Cook, stirring frequently, 3 minutes.
2. Add the tomatoes, tomato paste, paprika, and caraway and season with salt and pepper. Stir well to combine and bring to a simmer. Reduce the heat to low and cook 20 minutes.

Onion and Garlic Beginning to Cook

Tomatoes Beginning to Cook

Tomatoes Cooked Down

1. Return the chicken to the skillet and stir in the reserved roasted peppers. Add 1/2 cup chicken broth and stir to combine. Simmer 20 minutes, adding a little more broth if the sauce becomes too thick.

Chicken, Peppers, and Broth Added to Goulash

1. Meanwhile, cook the noodles in boiling, salted water 6-7 minutes. Drain.

To serve, divide the noodles among 4 pasta bowls. Divide the sauce and spoon on top. Serve right away.

Pan-Seared Brussels Sprouts with Dried Cherries and Pecans

Seasonal Brussels sprouts make flavorful, healthful, and pretty side dishes throughout autumn and winter. Complementing them with a variety of other tasty, colorful, and texturally diverse ingredients adds a deeper dimension to the overall dish.

If sprouts are on your holiday menu, dress them up in style with visually vibrant, smoky, chewy, crunchy, salty, and earthy companions—a big mouthful of words for a simple, easy, guest-pleasing dish. (And easily doubled for a larger crowd.)

Note: Not overcooking the sprouts is key. To bring out their best flavor, cook them until they’re crisp-tender, not soft and mushy. They should retain most of their bright green color instead of turning grayish.

Serves 4

Ingredients

• 1/3 cup pecan halves
• 2 slices semi-tick-cut bacon, chopped
• 1 tbsp butter
• 1 lb large Brussels sprouts, cut into 1/4-inch-thick slices (about 4 slices per sprout)
• 1 very small red onion, cut into thin vertical strips
• sea salt
• freshly ground black pepper
• 1 small carrot, shaved with a vegetable peeler and coarsely chopped
• 1/4 cup dried cherries
• 2 tbsp toasted pumpkin seeds
• 1 tbsp extra virgin olive oil
• 1 tbsp white balsamic vinegar

Sliced Brussels Sprouts

Shaved Carrots

Preparation

1. Heat a large, nonstick skillet over medium-low heat. Scatter the pecans in it and heat, stirring or shaking frequently, until fragrant and lightly toasted, about 3 minutes. Remove to a plate and let cool.
2. Heat the same skillet over medium heat and add the bacon. Cook until the fat renders and the bacon is crispy. (Time depends on thickness and fat content in the bacon.) 
3. Remove the bacon with a slotted spoon and pour off excess fat. Do not wipe out the skillet.

Bacon with Fat Rendered

1. Add the butter to the skillet. When melted, add the Brussels sprouts and onion and season with salt and pepper. Cook, stirring frequently, until the sprouts are crisp-tender, 6-7 minutes. Remove to a serving bowl.

Sprouts and Onions Beginning to Cook

Crisp-Tender Sprouts

1. Add the reserved bacon and pecans, carrot, cherries, and pumpkin seeds to the bowl and toss to combine.
2. Whisk together the olive oil and vinegar and season with salt and pepper. Pour the dressing into the bowl and stir gently to combine. Serve right away or at room temperature.

Pan-Seared Brussels Sprouts with Dried Cherries and Pecans