Let me start off by showing you what I’m listening to in my kitchen right now. Plug this song into your Pandora, and you’ll be set with some fun upbeat music while you spin and dance around the kitchen. :)
Even better, you should CLICK HERE to stream some great tunes.
Okay! Now, we’re ready to cook! :)
- 2 lbs ground beef
- 1 large onion, diced
- 4 large carrots, diced
- 4 stalks of celery, diced
- A bunch of scallions, chopped
- A bunch of kale, chopped
- 2 cups peas
- 3 TBSP flour
- Salt and pepper to taste
- Herbs of your choice
- 2-3 cups milk
- 1/2 stick of butter
- 8 small red or yukon potatoes
I used my beautiful 7 quart dutch oven to make this all in one pot (minus boiling the potatoes). First, take half a stick of butter and toss it in the pot on medium. Then dice your onion, carrot, and celery and throw all that in there. Stir it around and sauté for 10 minutes, or until carrots are starting to soften.
While your veggies are sautéing, boil half a pot of water in a 6 quart pot. When the water starts boiling, add your potatoes, and keep the burner on high heat. You want it to stay at a rolling boil. The potatoes are done when you can poke it with a fork and they break, or if you poke it with a knife and the skin pulls away from the flesh.
In the dutch oven, add in your scallions, kale, and peas, and any herbs you want. I used rosemary, oregano, sage, and thyme. I also added a little salt and black pepper.
Now, you can brown the beef in a separate pan, or you can just scoot the veggies over to one half of the pan and brown it in the same pot (which is what I did). When the meat is browned, mix it evenly with the veggies.
Next, turn the heat down to medium-low and add the flour. Incorporate it evenly, and then add the other half of the stick of butter, as well as 1/2 cup of milk at a time. You want to add 1/2 a cup, stir, simmer, thicken, and then add another 1/2 a cup. I roughly added 2-3 cups of milk, but I didn’t measure. You want the veggies to be sitting in a thickened gravy, so add enough milk to do that. Always taste it to see if it needs more salt or pepper.
Preheat your oven to 525˚F or simply use the broil setting.
When the potatoes are done, mix with copious amounts of butter and also cream to make them creamy. Then spread on top of the veggie mixture, and bake for 12-15 minutes or until browned and crispy on top.