Enter to win $50 to The Beaverlodge Butchershop! Just put in your own recipe below and our professional food critic Kevin Albers will pick one lucky winner at the end of the month! While you’re here, try one of Kevin’s latest recipes:

 

 

SHEPHERDS PIE!

 

For the potatoes:

1 1/2 pounds russet potatoes

1/4 cup half-and-half

2 ounces unsalted butter

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg yolk

 

For the meat filling:

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and diced small

2 cloves garlic, minced

1 1/2 pounds ground beef and pork

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

2 teaspoons tomato paste

1 cup chicken broth

1 teaspoon Worcestershire sauce

2 teaspoons freshly chopped rosemary leaves

1 teaspoon freshly chopped thyme leaves

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen English peas

Directions

  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the meat mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

 

 

BONANA PETO!

 

 

Congratulations to our winners so far! Click their names to see their winning recipes!

2017

October: Peter Stark                    November: Megan Morgan                    December: Cynthia Kulchyski

2018

January: Rod Beisel                    February: Megan Morgan                    March: Chelsea Bursey

April: John MacDonald                    May: Megan Boughton                    June: Amber Heetebrij

July: Matt Desfosses                    August: Megan Morgan                    September: Nikki Thompson

October: Rod Beisel                    November: David Morgan                    December: Kamille Hickey

2019

January: Dulcie Verduyn                   February: Jaime Hughes                   March: Greg Paquette

April: Vance Sturgeon                   May: Rod Biesel                   June: Alex Bondok

July: Megan Morgan                  August: Matt Desfosses                  September: Beth Elson

October: Danika Dunlop

 

Enter your recipe below!

 

Brought to you by: