June 30, 2011

Free-Form Beef Potato Pie


Sometimes free-form is the way to go. Have you ever tried free-form lasagna? Give it a shot some time. It's definitely an experiment if you want it to be because of all the great substitutions you can make, which make it uniquely your own. Plus no baking. Always nice.

This Free-Form Beef Potato Pie is kind of like a shepherd's pie without the long wait and tedious work. In fact, it's a lot more flavorful too since the juices soak into the potatoes and they don't sit on top in a big lump.

The funnest ingredient is the cinnamon. Who knew?

Doesn't seem like something that would normally go with beef, does it? Yet it works its magic in a surprising way. If you want to know how, you'll just have to make this comforting, hearty dish yourself.

Serves 2


1/2-1 pound ground beef
1 onion, cut into half moons
10 baby carrots, sliced
2 cloves garlic, sliced
2 potatoes, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon dried thyme
1 sprinkle ground cinnamon
1/2 cup red wine
1/2 cup tomato juice
water as needed


1. On medium heat, cook ground beef and cinnamon. Set aside just as the pink disappears. Darin most of the fat away, but leave a little in the pan.

2. Add the carrots. Cook for 1-2 minutes, then add the potatoes and garlic. Let cook until just about to stick to the bottom of the pan.

3. Add the red wine, 1/4 of a cup at a time. Add the onions after the first 1/4 cup. Add the seasonings at this time. Let cook until wine evaporates.

4. Add the tomato juice. Stir everything and put heat on medium-low until potatoes and carrots are soft. Add water as needed so it doesn't dry out. It's done when veggies are soft and the water is evaporated.

5. Add beef, stir, and heat.

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