A big ol’ bag of carrots. (Free) organic, grass-fed ground beef. (YES—FREE! I WON 5 lbs of organic, grass-fed ground beef! Thank you, Paleo Magazine and Prescott Frost.) Turnips. Radishes. Three quarters of an onion. Bacon. A few cloves of garlic.
These were the things I had to work with. I need to go to the grocery store. I came across this carrot recipe a couple of days ago and decided it looked delicious. But I wasn’t sure what to do with the remaining ingredients in question other than make some sort of goulash. (What the hell is goulash, anyway?) (Okay, so it turns out goulash actually refers to a specific thing involving noodles. So I wasn’t going to make goulash. But you get the idea, yes?) BUT! I had a flash of inspiration. Shepherd’s pie. Or some interpretation thereof. Here it is:
Approx. 8-10 carrots, peeled and chopped in half
2 turnips, diced
1 lb. of radishes, trimmed and quartered
4-5 slices of bacon, diced
1 lb (grass-fed) ground beef
1 onion (or in my case, 3/4 of an onion), diced
(Preheat oven to 350)
1) Follow Jaime Tyler’s carrot recipe, linked above; mash (I ended up switching to my immersion blender for the mashing as carrots are harder and denser than potatoes).
2) Render bacon in large skillet (I like cast-iron for this one). Add turnips, radishes and saute until soft, seasoning with salt, pepper and cumin somewhere in the middle.
3) Brown ground beef in a separate skillet. Add onions, garlic, salt and pepper.
4) Layer the 3 components in a casserole dish. I layered the turnips on the bottom, followed by the beef, topped with the carrots.
Bake at 350 degrees for 30 minutes, covered for the first 15, uncovered for the last 15. Enjoy. And be sure to scoop some of that bacon grease from the bottom of the dish. Bacon grease makes EVERYTHING.