Skillet Shepherd’s Pie

My son and I made this dish together for our St. Patrick’s Day dinner. We’ve been keeping ourselves busy while we’re stuck at home! He is a big fan of mashed potatoes, so he made the topping himself. I loved the ridged pattern on the finished crust.

Although the recipe is streamlined to be made in one skillet, it was still a little bit time-consuming. (Thankfully, we had plenty of time!) The plus side is that it can be prepared with ingredients that are readily available in your pantry and freezer. It definitely created less dishes too. 🙂

This recipe was adapted from America’s Test Kitchen via The Associated Press. It was originally published in their book, Cook it in Cast Iron. I used a combination of Dutch yellow baby potatoes and red potatoes instead of russet potatoes, ground turkey instead of ground beef, increased the amount of garlic, and modified the method. Great comfort food.

Yield: Serves 6

  • 2 pounds potatoes, Dutch yellow baby potatoes (unpeeled), red potatoes (unpeeled), or russets (peeled and cut into 1-inch pieces)
  • coarse salt and freshly ground pepper
  • 1/2 cup milk (I used 1%)
  • 1 large egg
  • 6 T unsalted butter, divided (4 T melted)
  • 2 carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 1 1/2 pounds of ground turkey or 93% lean ground beef
  • 2 T tomato paste
  • 4 garlic cloves, minced
  • 2 tsp fresh thyme or ½ teaspoon dried thyme
  • 2 T all-purpose flour
  • 1 1/2 cups chicken stock
  • 2 tsp Worcestershire sauce
  • 1 cup frozen peas
  1. Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 15 to 20 minutes for unpeeled baby potatoes or 8 to 10 minutes for peeled and cut russet potatoes.
  2. Drain potatoes and return them to saucepan. If using unpeeled baby potatoes, remove the peels at this point.
  3. Using a potato ricer, process all of the potatoes. (Alternatively the potatoes can be mashed until smooth.)
  4. In a measuring cup, whisk milk and egg together. Stir into potatoes along with 4 tablespoons of melted butter, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper; cover and set aside.
  5. Heat a 10-inch cast-iron skillet over medium heat for 3 minutes.
  6. Melt remaining 2 tablespoons butter in skillet.
  7. Add carrots, onion, and 3/4 teaspoon salt and cook until softened, about 5 minutes.
  8. Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.
  9. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
  10. Stir in flour and cook for 1 minute.
  11. Slowly stir in stock and Worcestershire, scraping up any browned bits and smoothing out any lumps.
  12. Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.
  13. Off the heat, stir in peas and season with salt and pepper, to taste.
  14. Adjust oven rack 5 inches from broiler element and heat broiler.
  15. Dollop the mashed potatoes over the top of the filling. Smooth topping with a knife or the back of a spoon, then use the tines of a fork to make ridges on the surface.
  16. Place the skillet in the oven and broil until topping is golden brown and crusty, 5 to 10 minutes.
  17. Let the casserole cool for 10 minutes before serving.

Lemony Spinach Soup with Farro

It is hard to relay deliciousness when looking at a bowl of “green!” This healthy soup was beyond delicious. Similar to the soup in my last post, this soup also gets its creaminess from purĂŠed potatoes. I also loved that it was loaded with greens and herbs and also incorporated farro (one of my favorites) as a bonus.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of olive oil and butter, homemade turkey stock, and Trader Joe’s 10-minute farro. I also left the potato peels intact and increased the amount of garlic. Yum!

Yield: 6 servings

  • 4 T unsalted butter or olive oil (I used 3 T butter & 1 T olive oil)
  • 2 leeks, white and light green parts, chopped
  • 2 celery stalks, diced
  • 6 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 1 pound tiny potatoes, cut into 1-inch pieces (unpeeled)
  • 1 quart chicken or vegetable stock (I used homemade turkey stock)
  • 1 ½ teaspoons coarse salt or fine sea salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 1 cup farro (I used Trader Joe’s 10 minute farro)
  • 1 pound baby spinach (about 20 cups)
  • 1 cup cilantro leaves and tender stems (or use dill)
  • 1 cup parsley leaves and tender stems
  • Juice of 1/2 lemon, plus more for serving
  • extra-virgin olive oil, for serving
  • flaky sea salt, for serving
  • Aleppo, Urfa, Turkish or other red-pepper flakes, for serving
  • grated Parmesan or pecorino, optional, for serving (I used Parmigiano-Reggiano)
  1. Melt the butter and/or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat.
  2. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
  3. Stir in the garlic, thyme/rosemary and bay leaves; cook 1 minute more.
  4. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
  5. Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
  6. Discard thyme/rosemary branches and bay leaves from the soup pot.
  7. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes.
  8. Using an immersion blender, purĂŠe soup until smooth. (Alternatively, you can purĂŠe the soup in batches in a blender or food processor.)
  9. If necessary, adjust the consistency. If the soup is too thick, add a little water. If it’s too thin, let it simmer uncovered for another few minutes to thicken.
  10. Stir in lemon juice and more salt to taste.
  11. Stir in farro.
  12. To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, as desired.

Pork Chops with Lemon-Caper Sauce

After reading the printed version, I received multiple emails from The New York Times about this dish. Sam Sifton was over the moon about this recipe and the book, Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African-American Cooking. He described the book as “excellent and invaluable” and noted that this was his favorite recipe in it. I had to try it.

I agreed with Sam Sifton. 🙂 Lemon-caper sauce is incredible! This wonderful dish was prepared very quickly and was packed with flavor. Tipton-Martin learned the sauce technique that elevates these smothered pork chops from restaurateur B. Smith.

I added additional flour to the sauce to make it more of a gravy. We used fresh bread to mop up all of the remaining sauce on our plates. I served the pork chops with sautĂŠed spinach and roasted red and sweet potatoes on the side.

This recipe was adapted from Jubilee: Recipes from Two Centuries of African-American Cooking, via The New York Times, contributed by Sam Sifton. I slightly modified the proportions.

Yield: Serves 4 to 5

  • 4 bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 tsp dried thyme leaves
  • 2 T olive oil
  • 4 T unsalted butter, divided
  • 1 very small shallot, minced (about 1 tablespoon)
  • 3 garlic cloves, minced (about 1 teaspoon)
  • 2 T all-purpose flour
  • 1 cup dry white wine
  • 1 1/2 cups chicken stock
  • 2 T drained capers
  • 2 T minced fresh parsley, plus more for garnish
  • 1 tsp freshly grated lemon zest, plus 2 T freshly squeezed lemon juice
  • hot sauce, optional
  1. Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.
  2. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.
  3. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
  4. Drain most of the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.
  5. Add the shallot and garlic, and sautĂŠ until the aromatics soften, reducing the heat if necessary, about 1 minute.
  6. Sprinkle in the flour, and cook, stirring, for 2 minutes.
  7. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
  8. Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it)(I omitted it), and simmer for 1 to 2 minutes.
  9. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.
  10. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.
  11. Garnish with more fresh parsley.

One-Skillet Rotisserie Chicken Pot Pie

Chicken Pot Pie is one of my ultimate favorite comfort food dishes. This version was fabulous! The use of rotisserie chicken meat in the filling and puff pastry as the crust were wonderful (and delicious) shortcuts.

This recipe was adapted from Bon AppĂŠtit, contributed by Molly Baz. I modified the proportions and used rainbow carrots instead of turnips in the filling to add a little color. GREAT.

Yield: Serves 8

  • 5 cups coarsely shredded rotisserie chicken meat
  • 2 large yellow onions
  • 1 lb rainbow carrots or turnips, cut into 1/2-inch pieces
  • 8 garlic cloves
  • 1 T thyme leaves
  • 3 T unsalted butter
  • 2½ tsp Kosher salt, divided
  • 1½ tsp freshly ground black pepper
  • 3 T all-purpose flour, plus more for surface
  • 1 cup dry white wine
  • 2 cups heavy cream, divided
  • 10 oz bag frozen peas
  • 1 sheet of puff pastry (1/2 box/8.6 oz), thawed overnight
  1. Place a rack in center of oven; preheat to 400°, preferably on convection.
  2. Remove and discard skin from a rotisserie chicken. Using your hands, shred the meat into 1″ pieces until you have 5 cups; set aside. Reserve any leftover meat for another use.
  3. Cut the onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
  4. Peel the carrots (or turnips), then trim off the ends. Cut into 1/2-inch pieces. Transfer to another medium bowl.
  5. Lightly smash the garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with the carrots/turnips.
  6. Add thyme leaves to bowl with carrots/turnips and garlic.
  7. Melt butter in a 12″ oven-proof skillet, preferably cast iron, over medium heat. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.
  8. Add carrot/turnip mixture, season with 1 tsp salt and 1½ tsp pepper, and cook, stirring often, until just beginning to soften, 3 minutes.
  9. Sprinkle flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you’re trying to create.
  10. Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
  11. Set aside 1 tablespoon of heavy cream. Add remaining cream, reserved chicken, peas, and 1½ tsp salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.
  12. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
  13. Roll out the thawed puff pastry on a lightly floured surface into a 13″ square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don’t have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
  14. Trim pastry so that there is a 1″ border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
  15. Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape.
  16. Bake pot pie until crust is light golden brown, 22 to 24 minutes.
  17. Reduce oven temperature to 350°, preferably on convection, and continue to bake until filling is bubbling around the edges and crust is well browned, 22 to 35 minutes longer.
  18. Let sit 10 minutes before slicing and serving.

Mushroom Bourguignon with Polenta

For Christmas, my brother and sister-in-law gave me a beautiful box loaded with goodies from Eataly in New York City. I chose this vegetarian version of this classic French dish to make with the special polenta from my box.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of cremini and shiitake mushrooms. The mushrooms are cooked until they are dark brown, giving the dish a wonderful depth of flavor. I also loved the combination of pearl onions and leeks. Nice.

Yield: 4 to 6 servings

  • 6 T butter or extra-virgin olive oil, plus more as needed (I used 3 T each)
  • 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
  • 8 ounces peeled pearl onions (2 cups), larger ones cut in half (I used frozen pearl onions)
  • Kosher salt and freshly ground black pepper
  • 1 large leek or 2 small/medium leeks, white and light green parts, diced (1 1/2 cups)
  • 2 carrots, thinly sliced
  • 3 to 5 garlic cloves (2 to 4 minced, 1 grated to a paste)
  • 1 T tomato paste
  • 2 ½ T all-purpose flour
  • 1 ½ cups dry red wine
  • 1 ½ cups beef, mushroom or vegetable broth
  • 1 T tamari or soy sauce, plus more to taste (I used dark soy sauce)
  • 3 large fresh thyme branches or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 3 to 4 ounces shiitake, chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
  • smoked paprika, for serving
  • polenta, egg noodles or mashed potatoes, for serving (I used Polenta Valsugana)
  • chopped flat-leaf parsley, for serving
  1. Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat.
  2. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more.
  3. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper.
  4. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
  5. Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan.
  6. Add leeks and carrot and sautĂŠ until the leeks turn lightly golden and start to soften, 5 minutes.
  7. Add the 2 minced garlic cloves and sautĂŠ for 1 minute longer.
  8. Stir in tomato paste and cook for 1 minute.
  9. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
  10. Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer.
  11. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. (Meanwhile, at this point, prepare the polenta according to the package directions, if using.)
  12. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
  13. Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms.
  14. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

Cheesy Hasselback Potato Gratin

This dish was part of our Thanksgiving feast as a second potato dish to compliment my son’s mashed potatoes. (He almost exclusively eats potatoes on Thanksgiving Day!)

This recipe was adapted from The New York Times, contributed by J. Kenji LĂłpez-Alt, from his book titled “The Food Lab.” I substituted unpeeled Yukon Gold potatoes for the peeled russet potatoes and added extra garlic and cheese. 😉 I actually added the cheese at the wrong time (oops!) and was thankfully still quite pleased with the results.

Yield: Serves 6 to 8

Time: about 2 hours

  • 3+ ounces finely grated Gruyère or ComtĂŠ cheese
  • 2 ounces finely grated Parmigiano-Reggiano cheese
  • 2 cups heavy cream
  • 4 medium cloves garlic, minced
  • 1 T fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 1/2 to 5 pounds unpeeled Yukon Gold potatoes, sliced 1/8-inch thick on a mandoline
  • 2 T unsalted butter
  1. Adjust oven rack to middle position and heat oven to 400 degrees, preferably on convection.
  2. Combine cheeses in a large bowl.
  3. Transfer 1/3 of the cheese mixture to a separate bowl and set aside.
  4. Add cream, garlic, and thyme to cheese mixture.
  5. Season generously with salt and pepper.
  6. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
  7. Grease a 2-quart casserole dish dish with butter.
  8. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically.
  9. Continue placing potatoes in the dish, working until all of the potatoes have been added. The potatoes should be very tightly packed. (If necessary, slice an additional potato, coat with cream mixture, and add to casserole.)
  10. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. (You may not need all of the excess!)
  11. Cover the dish tightly with foil and transfer to the oven. Bake for 30 minutes.
  12. Remove the foil and continue baking until the top is pale golden brown, about 30 minutes longer.
  13. Carefully remove from oven, sprinkle with remaining cheese, and return to the oven. Bake until deep golden brown and crisp on top, about 30 minutes.
  14. Remove from oven, let rest for a few minutes, and serve.

Cornbread Dressing with Bacon & Sage

I am not usually the biggest fan of Thanksgiving stuffing but I was in love with this version. This classic Southern stuffing had wonderful flavor and a perfect balance of crunchy and custardy texture. Perfect. It will definitely be part of my Thanksgiving menu next year.

This recipe was adapted from Food and Wine, contributed by Josh Miller. The skillet cornbread is baked in a piping hot cast iron skillet sprinkled with salt- resulting in a fabulously crispy crust. This cornbread would be delicious on its own as well. I made the cornbread a day in advance. The stuffing can be completely assembled one day before serving and baking.

Yield: Serves 8 to 10

For the Dressing:

  1. Preheat oven to 350°F, preferably on convection.
  2. Toss together 5 cups cornbread cubes, torn white bread, 1/2 cup melted butter, and sage in a large bowl.
  3. Heat a large skillet over medium-high. In 2 batches, add cornbread mixture to skillet; cook, stirring, until bread is toasted, 5 to 8 minutes. Transfer corn-bread mixture to a large bowl, and set aside. Wipe skillet clean.
  4. Add bacon to skillet; cook over medium, stirring often, until crisp, about 12 minutes. Using a slotted spoon, remove bacon; add to cornbread mixture.
  5. Reserve 2 tablespoons bacon drippings in skillet; discard remaining drippings or reserve for another use.
  6. Add onion, apple, celery, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 5 minutes. Add onion mixture to cornbread mixture.
  7. Crumble remaining 5 cups cubed cornbread into cornbread mixture.
  8. Whisk together 3 cups broth, eggs, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until blended. Fold into cornbread mixture.
  9. Spoon mixture into a 13- x 9-inch baking dish.
  10. Drizzle with remaining 1/2 cup broth and remaining 1/4 cup melted butter. Bake in preheated oven until lightly toasted, about 35 minutes.
Note: Dressing may be assembled up to 1 day ahead; cover and chill until ready to bake.

For the Buttermilk Skillet Cornbread:

  1. Add oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450°F, preferably on convection. (Do not remove skillet while oven preheats.)
  2. While oven preheats, whisk together cornmeal, flour, sugar, 2 1/2 teaspoons salt, baking powder, and baking soda in a medium bowl.
  3. Stir in buttermilk until smooth; stir in eggs, then stir in butter.
  4. Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended.
  5. Working quickly, sprinkle remaining 1/4 teaspoon salt in bottom of skillet, then immediately pour batter into hot skillet (do not stir), and return to oven.
  6. Bake at 450°F until top is golden brown, about 22 minutes.
  7. Immediately invert cornbread onto a wire rack (to retain the crispy crust); let cool completely before using, about 1 hour and 30 minutes.

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