A few weeks ago, I was determined to get a gluten/dairy/egg free pie crust recipe finalized. The first attempt was almost there and actually one of the best crusts I had ever made. The second attempt was iffy, third looked terrible, the fourth attempt I photographed and then found it tasted something akin to sand. Or, what I assume sand tastes/feels like.
I decided to give pie crust making a bit of a break. I think that week I doubled the amount if pies I had made in about 5 years.
But, my mind kept going back to the final pie. Once we pushed away the sandy pie crust (to the best of our ability) the filling was amazing. I had made a meat pie, and it was my first experience with one. The flavorful meat was just so delicious.
Then I had a brilliant idea, what if I made a meat and potato dish inspired by the same flavors? A bit of mustard, warm spices, a few herbs. It won’t be the same as a pie of course, far from it. But, I figured it had the potential of being delicious.
I changed up the ratios drastically, to suit a skillet dish. With a lot more potatoes, a few carrots added in, and only one kind of meat to simplify.
Several minutes of chopping potatoes and carrots, something I find relaxing and quite enjoyable, followed by a few minutes of cooking and yum. We all inhaled this simple skillet dish. Christopher gave it a thumbs up, and Mark complimented it several times. It reminded me of both the meat pie, I really enjoyed, AND corn beef hash with potatoes which I had been wanting to figure out a way to have a similar flavor without needing to corn a brisket first.
One off the best things I liked about this dish was it was so flavorful, and yet all cooked in one skillet. Not the fastest meal in the world as it takes a bit of chopping, but the kind of meal I go for when I want something that will not overwhelm me. Chop. Season. Cook. Eat.
- 2 T heat stable fat/oil
- 1 cup chopped vidalia onion
- 4 carrots, minced pretty finely
- ¼ teaspoon allspice
- 1-2 pinches clove
- ⅛ teaspoon cinnamon
- ¼ teaspoon ground thyme
- ¼ teaspoon rubbed sage
- ¾ teaspoon ground mustard
- ¼ teaspoon black pepper (optional)
- 5 cloves of garlic, crushed and chopped
- 1½ pounds yukon potatoes cut into ¼" cubes
- 1 cup unsalted chicken stock
- 1¾ tsp salt, divided
- 1 lb ground beef (preferably lean as it works better in this dish)
- Heat the fat/oil in a skillet over medium heat. Add the onions, carrots, and seasonings + a pinch of the salt. Stir and cook the onion until it begins to be translucent, turning down the heat if need by to keep it from burning. Add the garlic and cook for another minute or two.
- Add the potatoes, chicken stock, and half the salt. Bring to a boil, then lower to a simmer. Cover and cook for 5 minutes. Stirring occasionally. Uncover and let the stock cook mostly away.
- Add the beef and the rest of the salt. Cook through while stirring to crumble it. If potatoes are not cooked through once beef is done add ¼ cup bit more chicken stock (or water) and boil away.
Gluten Free Wednesday
Real Food Wednesday
Full Plate Thursday
Simple Meals Friday
Gluten Free and DIY Tuesday @ Fearless Dining
Fat Tuesday @ Real Food Forager
Hearth and Soul Link Up @ April J. Harris