Shepard's Pie with Lamb and Rosemary

There is something so comforting about a warm plate of meat, potatoes and vegetables. And comfort was just what I needed when I whipped up this generous batch of Shepard's Pie.

I wouldn't argue that this is a traditional Shepard's Pie, mostly because I'm not exactly sure what that would be. I have zero Irish heritage in my bloodline, and I'm OK with that.

Not to hate on the Irish. I REALLY enjoy their soda bread, potato pancakes ("boxty"), whiskey, and coffee. I have lots and lots of Irish friends (I live in Boston after all!), and the movie P.S. I Love You makes me sob like a baby.

Alright, let's get down to business. I was inspired to make Shepard's Pie by my friend Ashley over at The Vegetable Life. This recipe is approachable, delicious, and fit to feed a crowd!

I love lamb and rosemary together, and I knew that was the direction I wanted to take this meal. Ground lamb is something I absolutely love. It's a great way to introduce yourself to lamb at home without worrying about overcooking a leg or burning a roast.

Start by sauteing a large onion in butter and olive oil. Add in the ground lamb until browned and crumbly (I can usually always find this at Whole Foods).

Plenty of veggies make this hearty and robust.

A bit of flour thickens together with vegetable broth into an irresistible gravy that is rich and flavorful.

Mashed potatoes are a must.

Finally, layer the meat mixture into the bottom of a 9x13 baking dish. Spread the mashed potatoes on top. Gently glide a fork on the top to create ridges in the top (just for fun!). Olive oil gets drizzled on top and the whole thing is baked until the top is crispy and the inside is hot and bubbly.

Nothing about this meal doesn't scream "comfort food." The lamb is tender and flavorful. The piney rosemary is rustic and homey. Soft vegetables and creamy gravy with fluffy mashed potatoes...it's a meal that will keep you coming back for seconds (and thirds, but I won't tell!)

Seared Scallops with Rosemary Pan Sauce

Sometimes, I try to be sophisticated. I put on high heels, maybe a pearl necklace and a peplum shirt. I drink wine from wine glasses and wear burgundy lipsticks.

Sometimes, I fail at trying to be sophisticated. I wear sweatpants and Budweiser t-shirts. I pay $10 for a bottle of wine that I drink out of a solo cup.

Today, however, I outdid myself on many sophisticated culinary levels.

Sorry, here I go tooting my own horn again (see: Homemade Pretzels)--I will try to stop doing that if you promise to try this tasty and elegant scallops recipe...deal?

I love seafood but I rarely find myself cooking it at home. It's tough when you live with someone who doesn't eat seafood.

I thought scallops would be a good place to start my seafood-at-home adventure, which started tonight. These tasty bites are extremely versatile and pair well with many different flavors. For example, bacon. Scallops and bacon love each other.

And I love scallops and bacon.

I used bacon as the base to a buttery pan sauce which is ultimately spooned over the scallops. There is a little flavor building involved, but the finished dish is sure to rock your world.

I crisped up bacon in my new cast iron skillet (can also use a deep, heavy bottomed frying pan).

Then I sautéed mushrooms and spinach in some bacon fat and unsalted butter. Mix in minced garlic along with the bacon bits and set aside.

 

Now we are going sear our scallops...get the skillet good and hot (this is why the cast iron is best...those babies get HOT). Sear in bacon fat and butter for 3 minutes on each side.

Do you see that golden brown crust? When you get that golden brown crust, pat yourself on the back...you've done your taste-buds well. 

After the scallops are cooking we will make our pan sauce, which comes from the Joy of Cooking cookbook (an essential kitchen staple!)

Thinly sliced leeks.

Cooked until nice and brown.

Orange juice, to deglaze the pan and pick up any browned bits from the bottom.

Chicken stock. A sprig of rosemary. Large pieces of orange zest.

A swirl of butter finishes the sauce and makes it ready for serving over our seared scallops.

This sauce can also be made after pan frying chicken breasts, steak, and lamb. I enjoyed the delicate flavor of the leeks and rosemary with the scallops.

To serve, top a bed of spinach with 3 scallops and gently spoon sauce over the crispy tops.

If I were trying to impress a special someone, I think I would make them this dish. The scallops are tender and soak up all the flavors of the salty bacon, sweet orange, nutty rosemary and buttery mushrooms. Everything is cooked up in a single pan, leading to a build up of flavors I can't put into words (and easy clean up). I highly suggest you spoil yourself and cook up some scallops tonight!

Parmesan and Herb Butternut Squash Sauce

I know what you're thinking...

2 posts about pasta in a row?! (That IS what you were thinking, isn't it?)

Look, let's just set the record straight. Pasta dishes are just delicious. If it weren't for the abundance of empty carbs and the obesity that would ensue, we would eat pasta all day, every day.

Oh...you wouldn't? Liar. J/K I still love you though.

The one thing that isn't always rainbows and butterflies when it comes to pasta dishes is that they can often seem redundant. Pasta. Sauce. Maybe a veggie tossed in. And some variation of protein. Yadda yadda yadda.

Nowadays, people are looking to answer one big question: how can I lighten up some of my favorite pasta dishes? Whole wheat pasta is a great place to start. I really enjoy the texture of whole wheat pasta. It's a little grainy and stays firm even if you cook it a little more than al dente.

I have also seen a lot of foodies out there branching out beyond traditional sauces like marinara, alfredo, and marsala. One trend that has intrigued me most this season is the use of pureed butternut squash as a substitute for sauce. I've never cooked with butternut squash before, but I am really happy that I tried it!

I used whole wheat rotini pasta (the rotini is one of my favorites because the saucey goodness tends to get trapped in the center of the curls) and mixed it up with sweet chicken sausage and baby broccoli. Add a heaping palm-ful of parmesan cheese to pureed butternut squash along with your favorite fresh herbs, and the result is a sophisticated and out-of-the-box pasta dish.

This whole meal comes together in about 30 minutes (extra bonus!) and the flavors are just bursting in each bite! Even my self-proclaimed pasta fanatic boyfriend went back for seconds and thirds, so I know something went right. Next time you want a comforting meal without the expense of a day's worth of carbs, pick up a butternut squash and give this recipe a try!

Cranberry Apple Chutney

There is something about the combination of savory and sweet that makes me want to do a little food dance. The dance would serve two purposes: it would first express, where words fail, how much I LOVE sweet and savory; and second, it would burn a few calories that I most likely consumed while enjoying something sweet and savory.

I think it is this combination that makes Thanksgiving turkey bearable for me. What I mean is, I don't want super dry turkey unless I have some kind of cranberry sauce to dip it in. Turkey, savory. Cranberry, sweet and tart.

I have to say, I am not completely appalled by cranberry sauce in a can. First of all, it's HILARIOUS to me to see a mold in the unbecoming shape of a can just sitting amongst all the other delicious Thanksgiving dinner dishes like it belongs there. Seriously, the sight makes me want to laugh out loud.

I saw cranberries in the grocery store recently and realized that it would be wrong of me to let the Thanksgiving season come and go without trying out my hand with those pretty little berries. And I wanted to make a Thanksgiving Turkey slider for a party I'm hosting this weekend. And so I thought...turkey slider, topped with homemade cranberry chutney. Thanksgiving in one bite!

This chutney would be great in a variety of ways. First, of course, it would be most delicious on a turkey burger or a leftover turkey sandwich. Shake it up with some olive oil and make a sweet salad dressing out of it. Serve it with some crackers and brie for a very sophisticated cheese plate! The opportunities are endless for this tart and flavorful chutney!