Beef and Potato Casserole

The fall weather here in Portland has been just beautiful.  We had cold rainy weather a few weeks ago, then it's turned warm again.  Every morning, my neighborhood is covered in fog, but by late morning, the sun burns it off and everything begins to glow.  The colors this year are vibrant yellow and red, and the sidewalks are crunchy with fallen leaves.  The sweet, earthy smell of dead leaves is one of my favorites. :)

Our Japanese Maple...it was almost too sunny to capture the color!

Given all the wonderful fall vibes, I've been wanting warm, comforting fall food.  I decided that I really wanted to make Shepherd's Pie which is basically beef casserole filling topped with mashed potatoes.  It is a perfect one-dish meal.  I, however, only had "waxy" potatoes at my disposal.  There are two different types of potatoes: waxy and mealy.  Mealy potatoes contain less moisture and usually have tougher skins that need to be peeled off...like the traditional russet.  These potatoes are perfect for french fries (if you want a crisp outside and a soft, flaky inside), gnocchi, and mashed potatoes.  Waxy potatoes have more moisture and tend to be much more firm.  Their skins tend to be thinner, so there is usually no need to peel them.  These are great for roasting or for firmer french fries, but they do not make good mashed potatoes.  Because of their moisture content, they just turn into glue when mashed!  So, all that said, I had to change my recipe idea.  

Instead of Shepherd's Pie, I made a similar casserole that was very successful.  I cut the potatoes very thinly (on my mandolin) and layered them with the beef casserole filling, then baked it until the potatoes were browned on top.  This dish is a classic example of soul food...and is a perfect compliment to the cool weather.  Enjoy!


TEA's Beef and Potato Casserole

salt and pepper to taste
2-3 TB olive oil, or more if needed
1 pound beef stew meat, cut into 1" cubes
1 cup onion, medium dice
1/2 cup carrot, medium dice
1/2 cup celery medium dice
2 TB flour (I used whole wheat pastry, but I recommend a lighter flour)
1 quart beef stock or water
1/4 cup tomato paste
1 cup green beans, cut into 1" strips
1 broccoli florets and 1" cubes of stem

NOTE: Don't waste your fresh broccoli!  The stems are edible too!  Just take a knife, trim off the end, then cut the fibrous outer layer off the stem until you get to the light green or white tender center (use can also use a peeler).  Then, cut the tender strip into cubes (as seen above).  If they are cooked correctly (aka not too long), they have a fabulous crunch, much like water chestnuts!

3-4 large potatoes, sliced thin

NOTE: Potatoes tend to start browning, or turning grey or pink (a lot like an apple will...the process of browning is called "oxidizing"), so you need to treat them with care if you are not going to use them right away.  The best trick is to have a bowl of cold water ready to put your cut potatoes in.  This will prevent them from oxidizing until they are ready to be cooked.

Directions:

1. Prep all veggies.  Combine broccoli and green beans, set aside.  Combine onion, carrot, celery and set aside. Preheat oven to 400F.

2. Heat olive oil in a large soup pot on medium high heat.  Add stew meat, salt, and pepper, and saute until all sides are browned.  Take out of the pan and set aside.

3. Lower the heat on the soup pot to medium, then add mirepoix (mix of onion, carrot, celery), and a little salt.  Add more olive oil if needed.  Cover the pot and let veggies sweat until tender and the onions are transparent about 10 mins.  If they start to brown or stick to the bottom, lower the heat and add a little water.

4. Take the cover off the pot and add in flour.  Mix well until all the veggies are coated.  Cook flour mix for 1-2 mins or until it starts to lose the "raw flour" smell.  It should begin to smell slightly toasty.

NOTE:  This is a basic roux or cooked flour/fat mixture.  Traditionally, it is made with butter, which you can use if you like.  But oil works just as well!

5.  Start adding in the stock or water in small amounts stirring constantly to break up any little lumps of flour.  Keep stirring until you have a smooth sauce, adding small amounts of stock as needed (about 1/2 cup at a time).  

When your sauce is smooth, add the rest of the stock, tomato paste, and cooked beef.  Bring to a boil, reduce to a simmer.  Cook for about 15 mins to help the sauce thicken.  Taste and season with more salt and pepper as needed.

6. Add in broccoli and green beans to the soup pot.  Turn off the heat and cover the pot. 

7. In a large casserole dish, layer a thin layer of sliced potatoes on the bottom.  Then, cover potatoes with 1-2 cups of casserole filling.  Repeat layers until all filling is gone, reserving one more layer of potatoes for the topping.

8. Cover dish with aluminum foil and bake for 45 mins or until filling is very bubbly.  Take off aluminum foil and bake another 15 mins or until the potatoes on top have browned. 

Sorry I didn't get a pic of the finished dish!  But you can imagine it...brown, bubbly, delicious!

ENJOY!