Hungry for Harbor Country. Lindsay Navama

      HUNGRY FOR HARBOR COUNTRY33

      Make the Pie Filling Add the oil to a large pot over medium-high heat. Once the oil shimmers, add the onions and carrots, then cover and cook 5 to 7 minutes, stirring occasionally. Add the garlic and salt, stir to combine, and cook another 3 minutes. Add the bison and use a spatula to crumble. Sprinkle the tandoori, fennel, ginger, red pepper flakes, and black pepper into the pot, then stir to coat the meat and vegetables with the spices. Reduce the heat to medium and cook until the meat is browned, 5 to 6 minutes. Sprinkle the meat with the cornstarch and stir to coat, cooking for another 2 minutes. Add the broth, tomato paste, ketchup, and Worcestershire sauce and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer for 10 to 12 minutes, until the sauce thickens slightly. Add the corn, peas, and okra to the bison mixture and use a spatula or wooden spoon to fold in gently. Remove from the heat.

      Put That Pie Together! Fill an oven-safe baking dish with the meat filling in one even layer, leaving at least 1 inch of room from the brim of the dish for the potatoes and squash. Place spoonfuls of potato around the edge of the baking dish or skillet to create a seal that will prevent the meat mixture from bubbling up. Make a “ring” of potato, then a “ring” of squash, alternating and moving toward the center, until the meat is completely covered. Use a small spatula or the back of a spoon to create a “scalloped” look on the potatoes and squash if you’re feeling fancy! For a more rustic look, just smooth out the potato and squash rings a bit, ensuring no meat shows through. Alternatively, follow the steps in the Freestyle box to pipe the squash and potatoes over the meat filling.

      Bake the Pie Place the pie on the center oven rack and bake for 25 to 30 minutes, or just until the potato and squash topping begins to brown. Remove from the oven and pat yourself on the back for completing a long but worth-it recipe.

      Let’s Eat! Let cool for about 15 minutes before serving. Sprinkle the top with the green onions (if using) and serve immediately!

      Fsy

      Pipe the Potatoes and Squash

      If you want to serve a whimsical shepherd’s pie that will make your guests ooh and ahh, take the extra time to pipe your potatoes and squash! For the butternut squash, once roasted, add the squash, milk, butter, salt, egg yolk, black pepper, and nutmeg (if using) to a high-powered blender or food pro-cessor and blend until just smooth. For the potatoes, rice them before plac-ing in a standing mixer with the milk mixture and beat on medium for only 1 minute, or until just combined. Fit two medium or large pastry bags with large star-style pastry tips, at least 1 inch in diameter. Fill one bag two-thirds full of potatoes and one two-thirds full of squash. Starting on the outside of the baking dish, pipe “star shapes” (see photo on page 31 for an example) with the potatoes along the edges to create a seal and prevent the meat from bubbling up. Next, pipe a ring of squash “stars” inside the potatoes and alternate the potatoes and squash, moving toward the center, until the meat is completely covered.

      pie filliNG

      3 tablespoons olive oil or avocado oil

      1 medium red onions, peeled and chopped

      4 large carrots, peeled and diced

      4 cloves garlic, minced

      2 teaspoons kosher salt

      2 pounds ground bison (Use ground beef, if preferred.)

      3 tablespoons tandoori spice powder (In a pinch, use any curry spice blend.)

      2 teaspoons fennel seeds, crushed (In a pinch, use 1 teaspoon ground fennel.)

      1 teaspoon ground ginger

       teaspoon red pepper flakes (optional for heat seekers)

       teaspoon freshly ground black pepper

      3 tablespoons cornstarch, rice flour, or regular all-purpose flour

      1 cup beef, chicken, or vegetable broth

       cup tomato paste

       cup ketchup

      2 tablespoons Worcestershire sauce

      1 cups fresh or frozen corn kernels

      2 cups fresh or frozen green peas

      2 cups fresh or frozen cut okra (If fresh, cut into -inch rounds.)

      for ServiNG

       cup thinly sliced green onions, for garnish (optional)

      Recipe continues

      34 IMPRESS YOUR GUESTS

      Fsy

      Short on time? Consider making this potatoes-only option using the ingredients below. Just follow the same directions in this recipe, but omit the step of preparing the squash.

      Potatoes-Only Option

      5 medium-large russet potatoes, peeled (about 2 pounds)

      4 teaspoons kosher salt, divided

       cup dairy-free milk or milk of choice

      5 tablespoons salted butter

      1 egg yolk

      1 teaspoons freshly ground black pepper

      1 teaspoon honey or granulated sugar

      1 teaspoon nutmeg (optional)

       teaspoon ground cayenne pepper

      Checkerboard Shepherd’s Pie with Bison (continued)

      HUNGRY FOR HARBOR COUNTRY35

      36 IMPRESS YOUR GUESTS

      Low and Slow We Go

      W

         Los Angeles, we were treated to sumptuous shabbat din-

      ners at David’s parents’ house every Friday night, and brisket was among

      the many delicious meals they cooked for us.

      My version of brisket, inspired by the Rosh Hashanah and Passover celebrations my husband had growing up, is a hybrid of two methods: BBQ and low and slow oven roasting.

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