Ooh the day after Valentine’s Day. How’s everyone feeling? Back to normal life? Still on cloud nine? In need of a juice cleanse? Most of the hearts and candy are gone, or chastised for still being around. February 15th? We might as well skip straight to the 16th.
That may sound like a downer of a sentence: I love Valentine’s day, but honestly… we are pretty ridiculously lovey-dovey over here all the time. So, I appreciate the flowers, chocolate, and excuse for a good date, but I don’t actually NEED an excuse for any of those things!
I spent most of yesterday gorging myself on bean dip and chocolates, waiting for my valentine to come home and take me out to a delicious sushi dinner — half of that sounds exciting, ya? The bean dip was pretty good… As was my date! You can never have too much sushi, amiright?
This weekend you can go back to enjoying winter, making comfort food (like this shepherd’s pie!), and loving like usual. Loving gorgonzola in these mashed potatoes, that is!
I LOVE shepherd’s pie, it’s so warm, hearty, and I’ll never turn down cheesy mashed potatoes. This gorgonzola version has a nice kick to it, and really jazzes up a traditional shepherd’s pie. Did y’all picture jazz hands right there? I did. Hovering over my cast-iron skillet. Apparently I have issues…
- 2 pounds yukon gold potatoes, quartered
- 6 tablespoons unsalted butter
- 4-6 oz gorgonzola, crumbled
- ½ cup milk or cream
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, diced
- 3 large carrot, peeled and chopped
- 1 pound ground beef
- 1 Tbsp tomato paste
- 1 Tbsp worcestershire sauce
- 1 tsp rosemary
- 1 cup beef or chicken stock
- 1 cup frozen peas
- salt to taste
- Bring a large pot of water to boil, and add the potatoes. Cook until fork-tender. Drain and rinse with cold water, then add the butter, gorgonzola, and cream. Blend until smooth, add salt to taste.
- While the potatoes are cooking, heat the olive oil in a large cast-iron skillet over medium-low heat.
- When hot, add the onion and garlic, and cook for about 3 minutes.
- Next, add the carrots and beef. Cook until the beef is fully browned.
- Add the tomato paste, rosemary, and worcestershire sauce and stir to combine.
- Add the stock, and simmer for about 10 minutes, or until the juices have thickened.
- Add the frozen peas and 1 tsp salt, stir to combine.
- Spread the prepared mashed potatoes over the beef and vegetable mixture, making an uneven surface on top. Cook at 375 F until golden, about 30 minutes.