Engagements had run a bit late more than once this particular week. I picked up fresh pizza dough for recipes of an Italian nature, using only one of the two. I knew I needed to utilize the final dough and I didn't want to let it go to waste or just throw it out, because that goes against my culinarians code. Sometimes our best ideas come from moments when we feel we have none.
One pizza dough would not have been sufficient for that evening because we had family over.
I knew I wanted some sort of casserole for dinner to keep it to one dish or pan, all the food groups in simple serving form and have the crew happy, but the Shepherd's Pie I had in mind, which is composed of staple ingredients for me, would leave the dough, to sit another day, destined for the food graveyard, never getting to be logged and photographed, no story to tell, stardom lost in the sauce, so to speak, so I added it to the menu. I then subbed in the dough for the potatoes, shaving some time off by omitting the peeling, boiling and mashing effort and getting dinner to the restless natives, with time to spare. Everyone in our family favors a good garlic bread, breadsticks and the like, and I felt this dough, could benefit from some butter, fresh garlic and parsley.
2 lbs. ground beef or turkey
1/2 c. white onion, finely chopped
1 c. frozen peas and carrot blend
1/4 c. diced celery
1 tsp. onion powder
3 cloves garlic, 1 for beef mixture, 2 for dough, pressed or finely minced
1 c. beef stock or broth (or 1 pkg. instant brown gravy)
2 tbsp. flour
2 c. shredded Monterey Jack Cheese
1 fresh pizza dough
4 tbsp. butter, unsalted
1 tsp. dried parsley, or fresh finely chopped
Heat oven to 375*
In large skillet or saucepan over medium high heat, add beef, onion, celery, onion powder and garlic.
Brown beef and veggies, cooking until beef is no longer pink snfd vegetables are translucent, about 7 minutes.
Reduce heat to medium.
Drain off all excess oil and return to pan.
Stir in 2 tbsp. flour and cook for about 1 minute.
Add stock and stir constantly until thickened.
Taste for seasonings, then if needed SPST. (Salt and Pepper to Suit your Taste)
Stir in 1/2 c. of cheese and peas and carrots.
Remove from heat and pour contents into dutch oven or high sided vessel ( I used my red copper pot for the whole process).
Stretch dough with hands until large enough to cover top of meat mixture.
Paint with butter, remaining garlic and parsley mixed together.
Bake until dough has risen and is golden, about 25 minutes.
Let rest several minutes to rest before serving.
Makes 8 to 10 servings.