02
Feb
15

Ground Beef With Potato Topping


It’s cold out there and we can all use some comfort food, I adapted the following recipe (to make it kosher) from 1 Ground Beef, 100 Meals, I used the cookbook’s photo on page 99

Ground Beef With Potato Topping

GrndBfndPotat

Ingredients

  • 1 lb 7 oz potatoes cut into chunks
  • 2 tablespoons sunflower oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 carrots, chopped
  • 1 lb 2 oz ground beef
  • 1 2/3 cups sliced mushrooms
  • 1 1/4 cup hot beef stock*
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 1/4 cup Daiya Mozzarella Style Shreds (pareve/vegan)**
  • salt and pepper to taste

Directions

  1. Cook the potatoes in a large pan of salted boiling water for 20-25 minutes, until tender but not falling apart.
  2. Meanwhile, heat the oil in a pan. Add the onion, garlic, and carrots. Cook over a low heat, stirring occasionally for 5 minutes, until the onion softens. Increase the heat to medium, add the ground beef  and cook, stirring frequently, and breaking it up with a wooden spoon, for 8 to 10 minutes, until evenly browned.
  3. Add the mushrooms and cook for 2 minutes, pour in the stock and stir the sugar and the soy sauce. Season with salt and pepper to taste; reduce heat, cover, and simmer for 20 minutes.
  4. Preheat the oven to 400 F. drain the potatoes, return to the pan, and mash well, then stir in three quarters of the cheese.
  5. Spoon the meat mixture into an ovenproof dish and spread the mased potatoes over the top to cover the meat. Sprinkle with the remaining cheese and bake in the preheated oven for 20 minutes, until the topping is golden brown. serve immediately.

*Beef Stock

Yield: 8 cups

Ingredients

  • 6 lb beef soup bones
  • 1 large onion
  • 3 large carrots
  • 1/2 cup water
  • 2 stalks celery, including some leaves
  • 1 large tomato
  • 1/2 cup chopped parsnip
  • 1 medium potato
  • 8 whole black peppercorns
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 12 cups water

Directions (from allrecipes.com)

  1. Preheat oven to 450 degrees F.
  2. Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1″ chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
  3. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
  4. Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
  5. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
  6. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

**Daiya Mozzarella Style Shreds (pareve/vegan)

Ingredients (as listed on package)

  • Filtered Water
  • tapioca flour
  • non-GMO expeller pressed canola and/or non-GMO expeller pressed safflower oil
  • coconut oil
  • pea protein
  • salt,
  • vegan natural flavors
  • inactive yeast
  • vegetable glycerin
  • xantham gum
  • citric acid (for flavor)
  • titanium dioxide (a naturally occurring mineral)

Made in a plant free of animal ingredients, milk, soy, egg, peanuts and tree nuts (excluding coconut). The Orthodox Union provides the kosher certification.

 

Enjoy, gentle reader, enjoy. I did!

CS


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