Welcome to Crock Pot Wednesday. I’m so glad you have chosen to be here.
I’m trying to use up some remaining leftovers this week, but I wanted to use them in new ways. Hubby is great about eating leftovers, but I think we are both tired of turkey and dressing!
It’s also time to clean out my big freezer and inventory what is available. I have found that if I will do this about every three months, I don’t let foods go past their prime usage dates. By doing it this frequently, it seldom takes me more than an hour to defrost and reorganize. Plus, it’s one of those chores that really does help me stay organized especially during this busy, busy season.
This recipe from Williams-Sonoma is much like a shepherd’s pie, but I think you will enjoy the taste of the roasted garlic and the perk of the lemon zest that really step this dish “up a notch!”
I am using a chuck roast from the freezer that I will cut into the stew meat. The mashed potatoes are left over from Thanksgiving and already have butter and sour cream in them. I will add the Parmesan and mustard. With leftover roasted garlic, I’m all set.
Beef and Roasted Garlic Pie
Makes 6 – 8 servings.
1 head garlic
4 Tablespoons olive oil
3 Tablespoons all-purpose flour
salt and freshly ground black pepper
2 1/2 pounds lean stewing beef cut into 1 1/2- inch chunks
4 large shallots, finely chopped
1/2 cup dry red wine such as cabernet
1 cup beef broth
3 carrots, cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
2 bay leaves
1 strip lemon zest, about 3 inches long
2 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
1 cup heavy cream
2 Tablespoons freshly grated Parmesan cheese
2 teaspoons dry mustard
Preheat the oven to 400 degrees. Using a sharp knife, cut 1/4-1/2 inch from the top of the garlic head. Drizzle with 1 tablespoon of the olive oil. Wrap with aluminum foil and bake cloves until they are very soft, about 30 minutes. Remove the foil and let the garlic cool. Using a small spoon, remove the soft garlic pulp, discarding the skin. Set aside.
Stir together the flour, 1 teaspoon salt and 1 teaspoon pepper in a pie plate(I just use a plastic bag). Turn the beef chunks in the seasoned flour, shaking off any excess. In a large frying pan over medium-high heat, warm the remaining 3 tablespoons of olive oil. Working in batches, brown the beef, turning frequently, until evenly browned on all sides. Set aside.
Add the shallot to the pan and sauté over medium-high heat until softened. Add the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Add the broth and the garlic and bring to a boil, stirring to break up the garlic.
Transfer the beef and any accumulated juices to the slow cooker. Add the garlic-broth mixture, the carrots, celery, bay leaves and lemon zest. Cover and cook until the beef is very tender, 3 hours on HIGH or 6 hours on LOW.
Preheat the oven to 350 degrees. About 30 minutes before the beef is done, put the potatoes in a large pot filled with enough salted cold water to cover. Bring to a boil over high heat and cook until the potatoes are tender when pierced with a fork, 15-20 minutes. Drain the potatoes and return them to the pot. Add the cream, sprinkle in the Parmesan and mustard powder. Mash with a potato masher until smooth. Season to taste with salt and pepper.
When the beef is done, remove and discard the bay leaves and lemon zest. Transfer the beef, vegetables and sauce to a 9 x 12-inch baking dish. With a spoon, press down on the meat enough to break them up slightly and spread them evenly. Spread the mashed potatoes evenly over the top. Bake until the potatoes are golden brown, about 30 minutes.
Spoon into warmed bowls and serve.
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Linked to:
Mouthwatering Mondays
Menu Plan Monday
Tasty Tuesdays
Tempt My Tummy Tuesday
Tuesdays at the Table
Slow Cooker Thursday
I’m really liking this recipe. I’ve bookmarked it to use when things quiet down around here.
Yum! I recently made one of our crock favorites that I will be back to post just as soon as the holidays quit killing me, LOL!
That looks GREAT!!
I really like this recipe. THANKS!!!
Geri
Wow, does that look delicious. Definitely a fall/winter recipe I would like to try.
That looks so good, Debbie!
Your recipe looks and sounds fabulous and I love that it can easily be made gluten free by using a few tbsp of gluten-free flour!
Although we’re past Thanksgiving, I wanted to share my special turkey breast. This is one you’ll want to make all year long and plan on having at Christmas (if you still have a ham and turkey then, too, like we do). It’s so easy and has such a wonderful flavor!
Shirley
Oh my, you had me at roasted garlic! Sounds perfectly dreamy.
I will have to find a good slow cooker recipe this week, I really want to use mine more often.
wow!! this recipe looks and sounds amazing, thnx!!
I have some stew meat in my freezer too…I think this would put it to good use! Thanks for sharing.
Oh my gracious. This looks just lovely. It reminds me of pub food. Sheppherd’s Pie is one of my favorites. My grandmother made the most wonderful Sheppherd’s Pie. Grandmothers are always the best cooks. I collect leftovers from various meals and freeze them, when I have enough I make Sheppherd’s Pie
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I’m thinking of making Turkey Fajitas.
Sandwiches – triangles or rectangles? Stop by my blog with your answer!
One of my favorite types of recipe. It often tastes better than the original dishes.
One of my favorite types of recipe. It often tastes better than the original dishes.
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This sounds so good! Glad I found your blog, come on over to GrannyMountain for a visit!
useful is a plant garlic in turkey, we use almost all the dishes and he’s my taste wonderful natural antibiotic.
Thank you for inviting me to participate again. I didn’t have a crock pot recipe to share last week, but I’m going to link one up this week!