Page 37 - #MyMustard Recipe Book

INGREDIENTS INSTRUCTIONS
TOPPING:
1 lb (500 g) sweet potato, peeled and cubed 1 lb (500 g) Yukon gold potato, cubed
2 Tbsp (30 mL) butter
2 cup (125 mL) whole milk
1 Tbsp (15 mL) Dijon mustard salt and pepper to taste
FILLING:
1 lb (500 g) lean ground beef 1 Tbsp (15 mL) canola oil
1 onion, diced
2 carrots, diced
2 celery stalks, chopped
8 oz (250 g) mushrooms, sliced
3 garlic cloves, minced
2 tsp (10 mL) chopped fresh rosemary or 1 tsp
(5 mL) dried rosemary
2 tsp (10 mL) chopped fresh thyme leaves or
1 tsp (5 mL) dried thyme
2 tsp (10 mL) mustard seeds
2 tsp (10 mL) Worcestershire sauce
1 tsp (5 mL) mustard powder
1 tsp (5 mL) salt
4 tsp (1 mL) pepper
3 Tbsp (45 mL) all-purpose flour
12 cups (375 mL) beef or chicken stock 2 Tbsp (30 mL) tomato paste
1 cup (250 mL) frozen corn
2 Tbsp (30 mL) olive oil
SuBStitutionS:
1. Place the cubed sweet potato and Yukon gold potato in a medium saucepan over medium-high heat. Cover with an inch or two (5 cm) water. Add a pinch of salt. Cover, bring to a boil, turn down the heat to medium- low and simmer until the potatoes are tender, about 15-20 minutes.
2. Drainthepotatoes,stirinthebutter,milkandmustard. Mash until creamy. Season to taste with salt and pepper.
3. Whilethepotatoesarecooking,heatalargecast iron skillet over medium-high heat. Add the beef and canola oil.
4. Brown the meat for about 5 minutes, breaking it up with the back of a wooden spoon.
5. Stir in the vegetables, garlic, herbs, mustard seeds, Worcestershire sauce, mustard powder, salt and pepper. Cook for another 5-8 minutes, until the vegetables soften slightly.
6. Sprinkle the flour over the meat and cook for a minute or two, stirring constantly.
7. Pour in the beef stock and add the tomato paste. Simmer for 8 minutes, until thickened.
8. Stir in the corn and cook for another minute or two.
9. Season to taste with salt and pepper.
10. Preheat the oven to 375°F (190°C).
11. Scrape the sweet potato mash over the beef mixture
and smooth out with the back of a spoon.
12. Drizzle with olive oil and bake for about 30-35 minutes,
until bubbly and the crust is golden brown. Remove from the oven and let stand 10 minutes before serving.
Can use ground lamb, pork, or bison instead of the beef.
Can use any other white or red skinned potato instead of the Yukon gold.
Serves 6 (11⁄2 cups (375 mL) serving size)
#MyMustard | 27