Hosting made easy? There’s a recipe for that.
There’s nothing better than inviting a few friends over for a nice dinner. Unless, of course, you end up spending so much time preparing it that you’re completely drained by the time they show up at your house. With that in mind, I give you this week’s recipe suggestion: Autumn Hash. A new twist on an old classic, this shepherd’s pie 2.0 will not only wow your guests, it’ll actually leave you time to enjoy their company.
The recipe calls for all sorts of yummy ingredients, including Canadian Havarti. And if that wasn’t enough to tempt you, it also pairs beautifully with a number of delightful wines. For those who love a nice white, I suggest a full-bodied 2008 Napa Valley Chardonnay from Chappellet. If red better suits your palate, go for a nuanced Burgundy such as a Gabriel D’ardhuy Bourgogne Pinot Noir 2009.
2 cups (500 ml) potatoes, diced
1 cup (250 ml) celeriac, diced
1 tbsp (15 ml) butter
1 small red onion, chopped
2 garlic cloves, chopped
½ bell pepper, (your choice), diced
1 celery stalk, diced
1 cup (250 ml) butternut squash, diced or grated
1 lb (450 ) extra-lean ground beef , and/or veal
1½ cups (375 ml) corn kernels, fresh or thawed
Freshly ground pepper
¼ cup (60 ml) milk
2 tbsp (30 ml) chopped fresh parsley
1½ cups (375 ml) diced Canadian Havarti
Place potatoes and celeriac in a saucepan. Cover with salted cold water and bring to a boil. Let cook 15–20 minutes or until vegetables are tender.
In the meantime, in a large skillet, melt butter and brown onion, garlic, pepper, celery and squash for 3–4 minutes. Add meat and cook thoroughly. Mix in corn and season. Transfer to an oven-safe dish.
Preheat oven to 375F (190C).
Drain potatoes and celeriac. Mash with a potato masher, adding milk and parsley. Season. Spread mashed potatoes and celeriac onto meat mixture and top with Havarti. Bake in oven for about 20 minutes or until hash is thoroughly hot and cheese is golden brown.