Wednesday, March 17, 2010

Settler's Pie

Settler's Pie is the Inn Above Onion Creek's take on Shepperd's Pie, and it's comfort food at it's best. We use Mom's Beef, which is raised right down the road by Sharon Michaelis. Mom's beef is the hill country version of Kobe Beef. Sharon may not feed her cows beer or give them daily massages, but they are raised with love and get to roam around the Michaelis ranch. While it's not "officially" organic, the cows have a balanced diet consisting mainly of grass and a daily serving of grain. Here is Chef Galvan's Settler's Pie recipe.

Settler's Pie - Serves 10


For Meat Filling
3lbs Mom's Ground Beef
1 tsp. salt
1/4 tsp. black pepper
1/4 cup olive oil
2 cups diced yellow onion
1/2 cup diced yellow carrot
1/2 cup diced celery
3 garlic cloves, minced
2 cups diced tomatoes
2 tsp. tomato paste
1 bay leaf

For Mashed Potatoes:
2 pounds russet potatoes, large dice
3/4 cup heavy cream
1/2 cup whole milk
1 stick butter
1 tsp. salt
1/4 tsp. pepper
1 cup cheddar cheese
1 large egg, beaten

For Corn Filling:
2 shallots, minced
3 garlic cloves, minced
1 Tbp. butter
1 cup white wine
2 cups heavy cream
1 tsp. fresh chopped rosemary
1/2 tsp. salt
1/4 tsp. black pepper
5 cups fresh cut corn or frozen

Pre-heat oven to 350 degrees

Meat Filling:
In a large pot brown and season ground beef. Once browned remove ground beef and set aside. Add onion, celery, carrot to the pot and sweat the vegetables, then add garlic being careful not to let garlic brown. Season with a pinch of salt. Add tomato paste and stir until paste dissolves. Add diced tomatoes with juice and the ground beef. Add bay-leaf and thyme. Let simmer for 15 minutes. Adjust seasonings as needed and skim fat.

Mashed Potatoes:
In large pot, simmer potatoes in salted water until fork tender. Drain potatoes into colander. Let potatoes dry for a few minutes and return to pot. Add cream, milk, butter, salt & pepper and whip potatoes until smooth. Add cheese gradually then add egg making sure to mix well. Adjust seasonings as needed.

Corn Filling:
In large pan, sauté Shallots & garlic in butter until almost translucent, add corn and sweat for a few minutes. Season with salt and pepper. Add white wine and de-glaze the pan then cook until wine reduced by half. Add cream and rosemary. Let it cook at a simmer for a few minutes. Remove half of corn mixture and puree in blender or food processor and return to pan with remaining corn.

Final Assembly:
In a large pan or individual gratin dishes, ladle meat filling into bottom. Then spread corn filling over the meat. Next, add the mashed potatoes over the corn filling and bake uncovered at 350 degrees until top is nicely browned. Let cool ten minutes before serving.

Inn Above Onion Creek