Morgan Ranch Cottage Pie

1 lb lean grass-fed ground beef
1 medium onion
1 cup celery root
small diced
2 each carrots
small diced
3 cloves garlic
1 Tbs Fresh Thyme
1 tsp fresh rosemary
1 Tbs tomato paste
1/2 cup red wine
1 can fire roasted diced tomatoes
2 cups kale
1 cup frozen peas
1/2 cup water
1 Tbs cornstarch
1 lb butternut squash
diced and steamed until soft
1 medium sweet potato
1 Tbs good olive oil
2 Tbs coarse almond meal
1 tsp olive oil
1 tsp raw sugar
  • large heavy skillet
Morgan Ranch donates amazing grass-fed American Wagyu beef to our programs. This twist on shepard's pie bumps up the nutrition on a comfort food favorite.
Season the beef with salt and pepper. Heat a large, heavy skillet and brown the ground beef. Transfer meat to another dish.
In the same pan, turn the heat to low, add the onions and a pinch of salt, slowly cook the onions until softened and translucent. Allow time to take this step slowly. The onions need to cook at least 20 minutes to develop flavor. You can use the time to go about chopping the other veggies while stirring occasionally.
Add celery root, carrots, garlic and herbs, and cook until softened. Make sure to season with salt and pepper as you go.
Add the tomato paste and allow to caramelize a bit as you press it to the bottom of the pan.
Add the red wine (de-glaze, if you want to get fancy). This will bring up all the caramelized bits of meat and veggies from the bottom of the pan. Use a wooden spoon to scrape that good stuff up. Allow to cook until almost all the red wine is gone (reduce, in chef talk).
Add the can of diced tomatoes, kale , peas and the meat back in to the pan and bring to a simmer.
Mix the cornstarch in water and add this to the pan. Make sure to bring it back to a simmer to activate the thickening.
Mash the steamed squash and sweet potato together with olive oil, salt and pepper. You can either do it by hand for a rustic texture or if you want it smooth and creamy use a food processor or hand blender.
If you want to serve this right in the skillet, spread the mashers right on top of the meat. Alternately, you can transfer the meat to a casserole dish.
Rub a little olive oil into the almond meal and raw sugar and sprinkle this on top of the mashed squash. Place in a 375 oven and allow to cook until the top gets nice an brown.
Eat up!
Morgan Family ranch, located in the rolling grassy hills of Nebraska, raises a select breed cattle for the highest quality beef. This is a true farm to table experience, as every step of the process is thoughtfully managed by the family.