2 medium sweet potatoes, ends trimmed, remainder peeled and cut into 2-inch pieces
4 medium Yukon Gold or Russet potatoes, cut into 2-inch pieces
8 tablespoons butter, divided
1/2 cup milk or additonal beef broth
1/4 cup minced Italian flat-leaf parsley
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 pounds beef or lamb (ground or stew meat), chopped into ¼-inch pieces
1 medium onion, cut into 1/4-inch dice
2 teaspoons dried thyme
2 tablespoons all-purpose flour
1 1/2 cups beef broth
4 cups chopped spinach, kale, other leafy greens
4 – 6 tablespoons butter
Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat, then reduce heat to medium and cook until the potatoes are tender when pierced with a fork, but not soggy, 10 – 15 minutes. Drain the potatoes and place them back into the cooking pot. Begin mashing potatoes and add 2 tablespoons of the butter, milk (or beef broth), parsley and kosher salt and freshly ground black pepper, to taste. Mix well, and add more milk (or broth) if necessary for a creamy consistency. Set aside.
Preheat oven to 375˚F. In a large skillet over medium-high heat, the olive oil. Add the beef (or lamb) to the skillet, and brown the meat, about 5 minutes. Add the onion, thyme, and season lightly with kosher salt and pepper. Add the flour and stir constantly. The flour will start to brown.
When the flour is browned, after 3 – 4 minutes, add the beef broth, a little at a time to deglaze and stir to release brown bits from bottom of the pan. Add the remaining broth, reduce heat to low, add the mixed greens and cover the skillet. Cook the greens until thoroughly wilted, about 5 minutes. Adjust seasoning with kosher salt and pepper.
To finish the dish, transfer the meat mixture to an ovenproof baking dish large enough to hold all the ingredients. Carefully top the meat with the potato mixture making sure not to disturb the meat below. Cut the butter into small pieces and dot them over the top of the potato mixture. Bake, uncovered, until the potatoes are lightly browned, 15 to 20 minutes.
Serves 8 – 10
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