Yasu Premium Omakase Bento Box: Sushi at Home

My favourite omakase in Toronto, I am drawn to Yasu like a moth to a sushi flame, but during many restaurant closures during the pandemic, Yasu was one of the fallen comrades, that was until they opened for Omakase take-out orders for pick up a week ago. Artfully Furoshiki-style wrapped with japanese fabric, the Premium Omakase Sushi Bento Box selection comprised of 14 impeccably fresh pieces of edomae sushi for $85 per person, included Fluke, Striped Jack, Bonito, Unagi and Uni from Japan, Tuna from Mexico, Toro with Ikura on Rice from Alaska, Mackerel from Norway, and Lobster and Snow Crab from Nova Scotia. Large Toro Rolls of akami, chūtoro, and ōtoro Bluefin Tuna was additional at $56, on which we also splurged. For sushi enthusiasts, Yasu is an experience unlike like any other, especially during these challenging times when things we once took for granted, now are the things that sustain us as special treats.

Toro Roll with akami, chu-toro and o-toro

yasu-sushibar.com/toronto.html

Traditional Scotch Shortbread: Irresistibly Buttery

Made with just a handful of ingredients, Scotch Shortbread is "the jewel in the crown" of Scottish baking. Perfectly crumbly, irresistibly buttery and wonderfully delicious, the story of shortbread begins with the medieval 'biscuit bread'. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.

An expensive luxury for ordinary people, shortbread was a special treat reserved just for special occasions such as weddings, Christmas and New Year. Traditionally formed into one of three shapes, shortbreads can be formed into one large circle divided into segments known as 'Petticoat Tails', which refers to the shape of petticoats worn during the reign of Elizabeth I; individual round biscuits called 'Shortbread Rounds' often marked with a decorative wooden stamp; or rectangular shortbread cut into 'Fingers', and marked with a pattern of dots made with a toothpick or tines if a fork. However, any way you cut it, shortbread are sinfully delicious anytime of the year.

Scotch Shortbread

Makes 24

Recipe courtsy of Williams Sonoma

1 cup/2 sticks unsalted butter, at room temperature

1⁄4 cup confectioners' sugar

1⁄4 cup granulated sugar, plus 1 tbsp for sprinkling

2 tsp vanilla extract

1 1⁄2 cups all-purpose flour

1⁄4 tsp salt

Preheat an oven to 300°F. In a large bowl, using an electric mixer fitted with the flat beater, beat the butter on high speed until fluffy and pale yellow. Add the confectioners' sugar and the 1/4 cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your thumb and finger. Beat in the vanilla.

Sift together the flour and salt, then gradually add to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Using floured fingertips, press the dough evenly into an ungreased 9-inch square baking pan. Sprinkle evenly with the 1 tablespoon of granulated sugar.

Bake the shortbread until the edges are golden, about 1 hour. Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 inches by 1 inch. Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.

Grilled Tiger Prawns with Chopped Scallions

Considered to be the "Queen of Prawns", Black Tiger Shrimp have a natural sweet flavour and moist meaty texture that when butterflied and grilled on an outdoor barbecue become a voluptuous mountain of decapodal decadence. An excellent source of protein and several important vitamins and minerals including Niacin, Iron, Phosphorus and Zinc, tiger shrimp are also low in calories and absolutely carb-free. Although high in cholesterol, these tasty morsels contain heart-healthy omega-3 fatty acids which help lower blood pressure and help prevent coronary heart disease — so there's no reason not to dig in and enjoy Neptune's bounty.

Grilled Tiger Prawns with Chopped Scallions

Serves 6

18 Black Tiger Shrimp, peeled, deveined and butterflied with tails left on

2 tbsp sesame oil

1 tbsp olive oil

2 scallions, finely chopped on a diagonal, for garnish

Place the butterflied shrimp in a large bowl and toss with a little sesame and olive oil to lightly coat. Cover and refrigerate for up to 6 hours. Preheat the barbecue to medium high and cook the shrimp for about 5 minutes per side then a minute more standing up on their ends. To serve, arrange the shrimp on a large platter and garnish with chopped scallions. 

Poached Salmon with Homemade Mayonnaise

One of the most perfect summer dishes and in my mind the most elegant, is a succulent Poached Salmon garnished with sliced lemon, cucumber, fresh dill and served with a heaping bowl of homemade mayonnaise. Ideal for the hot days of summer, salmon can be poached and decorated first thing in the morning and served later in the day with buttery new potatoes, steamed french green beans and a colourful tomato and basil salad with mini bocconcini. Whether you're making a simple Sunday lunch for your 2020 'circle of love', there’s nothing more easy, healthy, and delicious than a moist and flaky coral pink Poached Salmon, especially when enjoyed with a chilled Côtes de Provence, this recipe is a gem.




Poached Salmon with Homemade Mayonnaise
Serves 4

2-3 lb Salmon filet
1/2 onion, chopped
2 bay leaves
2 tbsp white wine vinegar
1/2 lemon, quartered
Sea salt and cracked black pepper

Garnish:
1 lemon, thinly sliced
1 English cucumber, thinly sliced
4-6 sprigs of fresh dill

Homemade Mayonnaise:
3 egg yolks, at room temperature
13 tbsp vegetable oil
7 tbsp light olive oil
1 tsp store-bought Mayonnaise
Juice of 1/2 lemon
1 tbsp white wine vinegar
Salt and fresh cracked black or white pepper 
Chopped chives, for garnish 


Whisk the mayonnaise and egg yolks in a small mixing bowl until combined. Pour both of the oils together in a cup and very slowly trickle them in a very slow thin stream over the egg yolks, whisking them constantly. Once the mayonnaise begins to thicken, the remaining oils can be added gradually until the mixture thickens and emulsifies. Then add the lemon juice and white wine wine vinegar, and season to taste with salt and fresh pepper. Cover and chill until ready to use. 

Place the salmon in a fish poacher or large roasting pan. Add enough cold water to cover the fish then add the onion, bay leaves, vinegar, lemon and a good pinch of salt and a little black pepper. Bring the pan to the boil on the stove and once it's boiling, turn off the heat and allow the fish to stand in the water until cool. Carefully remove the salmon and place onto a board. Carefully scrape off the skin and the white fatty albumin layer that often coagulates on the surface, and place on a large flat serving dish. Decorate with sliced lemon, cucumber and dill and serve with a bowl of hollandaise.

Manita's Royal Quinoa with Olives, Almonds & Citrus

Inspired by my dear friend Manita's fabulous Quinoa Salad Citrus Vinaigrette that I enjoyed with her when we saw one another in Miami a few years ago, I created this simple and delicious Summer Quinoa using red and white 'Royal Quinoa' with diced pitted sun-dried olives, dried cranberries, slivered almonds, diced cucumber and oranges. Garnished with oodles of orange zest, drizzled with Manita's Citrus Vinaigrette and garnished with fresh mint, this is a low fat, heart smart gluten-friendly dish tastes great without feeling too naughty.



Quinoa with Dried Cranberries, Olives, Almonds & Citrus Vinaigrette
Serves 12

2 cups organic red and white Quinoa 
3 cups water

Citrus vinaigrette:
3 oranges, juiced
3 orange, zested
2 oranges, segments only, diced with pith removed
2 tbsp lemon juice
1 cup diced english cucumber 
4 shallots, peeled and minced
1/2 cup olive oil
Maldon salt and black pepper to tate
1 cup black sun-dried olives, pitted and quartered
1 cup dried cranberries
1 cup slivered almonds
Fresh mint, for garnish


Put the quinoa in a large pan. Pour in 3 cups of cold water and bring to the boil. Lower the heat and simmer for 10–12 minutes, until all the water is absorbed and the quinoa is transparent. Drain and leave to cool. Make the vinaigrette by whisking together the oil, shallots, citrus juices and zest of one orange. Combine the cooked Quinoa with half of the vinaigrette and mix thoroughly. Then add the olives, orange segments, olives, dried cranberries, remainder of the orange zest and cucumber. Check the seasoning and adjust according to taste. When ready to serve, add the almonds and orange segments and spoon into a large serving bowl. Garnish with the remaining orange zest and drizzle any additional dressing over the quinoa salad before serving with a garnish of fresh mint.

Spiced Mini Eggplant in Tomato Sauce: Achari Baingan

The Grand Trunk Road is one of South Asia's oldest and longest roads. For centuries, it's linked the eastern and western regions of the Indian subcontinent, running from Bengal, across north India, into Peshawar in Pakistan up to Afghanistan. Today it's still a major route, the axis of India's heavily populated north. The 'Food of the Grand Trunk Road: Recipes of rural India, from Bengal to the Punjab' cookbook is a fascinating look at the food, culture and traditions that have sprung up along this route, with recipes that reflect the eating traditions of the real India, and presents a beautifully illustrated history of the road since its emergence as India's first route for traders. The book follows Hardeep Singh Kohli's travels along this age-old route, starting in Calcutta, linking with Lucknow, Aligargh and Delhi before curling north into the Punjab region of northwest India, with recipes provided by Anirudh Arora, head chef at Moti Mahal in London, who has devoted his career to researching the long-forgotten recipes of rural India as found along the old Grand Trunk Road. This gorgeous recipe is based on the delicious Achari Baingan recipe from the book.

Food of the Grand Trunk Road: Recipes of rural India, 

from Bengal to the Punjab' cookbook 

Masala spice mix of fennel seeds, ground cumin, coriander, turmeric, dried red chili and salt

pounded with mortar and pestle

Baby eggplant are quartered from the bottom leaving the top intact, and stuffed with the spice mixture

For the sauce, chopped red onions are sautéed in oil for about 15 minutes

After 15 minutes, the onions become very soft and jammy

Two teaspoons of spice mix are added to the onions...

...then cooked for 2 minutes

One large chopped tomato is added to the mixture with some sugar and salt

Covered and cooked for 15 minutes, the tomatoes become almost sauce-like

Julienned ginger and sprigs of cilantro are added to the sauce then cooked uncovered for 2-3 minutes

The sauce can be taken off the heat and set aside until the eggplant are cooked

The spice stuffed eggplant are set in a frying pan over medium heat with some vegetable oil and sautéed for about 20 minutes — 5 minutes per side

The eggplant have been turned over after 5 minutes

After 20 minutes, the eggplant are beautifully soft, squidgy and cooked through 

The cooked eggplant are then placed within the sauce and set on low heat for 30 minutes

Achari Baingan: Spiced Mini Eggplant in Tomato Sauce
Serves 2

6 baby eggplant, washed and dried
1 medium tomato, finely chopped
1/2 red onion, finely chopped
1 small piece of ginger, cut into julienne
1 tsp sugar
1/4 tsp salt
6-8 sprigs of fresh cilantro
2 tbsp vegetable oil 

For the masala spice mix:
1/2 tbsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp fennel seeds
1/2 tsp ground dried red chili
1/4 tsp salt


Using a mortar and pestle, pound the fennel seeds until they become granular then add the other spices, mix to combine and set aside — this process can also be done in a small food processor.

Quarter the eggplant lengthwise making sure that they are not cut all the way through. They should still be attached together from the top. Take a generous amount of the spice mix and rub it in inside each of the eggplant, then set aside while you make the sauce.

In a sauce pan heat up a 2-3 teaspoons of vegetable oil over medium. Add the onions and cook until they become soft and jammy, about 15 minutes. Add 2 to 3 tsp of the spice mix and cook for another minute, then add the tomatoes and mix well. Add the salt and sugar, and cook covered on low for about five minutes or until the tomatoes are cooked through and form a sauce-like consistency. Mix in the ginger and cilantro and cook uncovered for 2-3 minutes. Add 2-3 tablespoons of water if the mixture is too thick, however it should d be a thick sauce. Turn the heat off and set aside.

In a medium frying pan, heat 2 tbsp oil and fry the eggplant on medium low for 20 minutes, until they are soft and cooked through, allowing about 5 minutes per side depending on the size of the aubergine. Once the eggplants are cooked, add them to the sauce so that they're covered nicely and set on low heat for about 30 minutes or until ready to serve, reheating the dish before serving. 

Grilled Seafood Salad: The Ultimate Summer Salad

One of my favourite salads as summer rolls around, is my Grilled Seafood Salad with large black tiger shrimp, jumbo scallops and calamari combined with grilled asparagus, zucchini and sliced hard boiled eggs. Tossed with a tangy marinade, the seafood can be cleaned and prepped well in advance and pulled together at the last minute. As with any summer salad, spontaneity is key, adding whatever ingredients are readily available. The idea is to compose a fresh and flavourful hastle-free salad with a treasure trove of grilled seafood and a riot of your favourite veggies nestled on top, for an easy evening meal ideal for when the warm weather finally arrives for good.

Grilled Prawn, Scallop & Calamari Salad with Vegetables & Eggs

Serves 4

15 large black tiger shrimp

10 large scallops

5 whole squid with heads, cleaned

1 lb asparagus, with ends trimmed

2 large zucchini, trimmed and sliced on a diagonal to 1/4-inch thick

1 head red oak leaf lettuce, cleaned, washed and torn into bite size pieces

1/2 english cucumber, thinly sliced

1 tbsp pure sesame oil

1 tsp hot chili oil

1 tsp Pernod

1 tbsp olive oil

5 eggs, hard boiled and sliced in half

Maldon salt and fresh ground black pepper

Vinaigrette:

2 cloves of garlic, coarsely chopped

1 tbsp Dijon mustard

1/4 cup olive oil

2 tbsp white wine vinegar

salt and fresh ground pepper to taste

Peel and devein the shrimp, leaving the tail intact. Gently run a small knife down the centre of the backs to butterfly the shrimp. Coat with sesame and hot chile oil and a reason of Pernod, then allow to marinate, covered in a small bowl or plastic bag, for at least an hour.

Place the squid on a cutting board and slice each tube in half lengthwise. Lay each of the pieces of squid flat. Score the squid with diagonal slices, cutting through half the thickness, scoring first one way, then the other to create diamond-shaped cuts. Then trim the heads, removing and discarding the beak of the squid. Coat with 1 tsp of hot chili oil, season with salt and pepper and set aside. Leaving the scallops whole, marinate with a dash of sesame and olive oil, then set aside covered with cling film and refrigerate until ready to grill.

For the salad dressing, place the garlic in a food processor and pulse a few times until minced. Add the other ingredients and pulse until emulsified. Cover and set aside. Place the asparagus and zucchini in two separate bowls, brush with olive oil, season with salt and pepper, then cover and set aside.

To grill the seafood, place the shrimp, squid, scallops , zucchini and asparagus on a preheated BBQ and cook until the seafood is opaque and nicely grill marked, and the vegetables are cooked through. The squid and heads should curl up nicely.

To prepare the salad, place the lettuce, cucumber and salad dressing in a large bowl and toss to combine. To serve, place the dressed salad on a large platter, then on top, decoratively arrange the grilled asparagus and zucchini, then top with the seafood with the halved boiled eggs arranged around the sides. 

Portuguese-Style Clams: Ameijoas à Bulhão Pato

Ameijoas à Bulhão Pato can be found all over Portugal and is undoubtedly one of the best clam dishes we enjoyed while we were in Lisbon. Named after the 19th-century Lisbon poet Bulhão Pato, a well-known gourmand, he's now much more famous for his clam recipes than for his poetry. Whereas the Portuguese would typically use local little neck clams from their waters for this dish, I like to use B.C. savoury clams which I find at Diana's Seafood in Toronto. Originally from Japan, these attractive savoury clams have a shiny brown shell, pale purple interior, with a sweet earthy flavour, and exceptionally tender texture. Sweeter than manila clams, which could also be used for this dish, Ameijoas à Bulhão Pato makes an easy, light and delicious starter, but be sure to serve it with lots of fresh bread to soak up all of the fragrant broth — delicioso!



Ameijoas à Bulhão Pato
Serves 2

2 lb live clams 
2 cloves garlic, finely sliced
2 tbsp olive oil
2 tbsp white wine
1 lemon, sliced
1 tbsp salt 
Parsley, chopped or whole for garnish 


Let the clams rest in salted water for 2 hours or so to release any sand inside. 
In a large pot, heat the olive oil and sliced garlic over high heat, and while stirring constantly, cook for one minute. Add the clams, wine and 3/4 cup of the cilantro, then cover, shaking the pan occasionally, until all of the clams have opened. To serve, pour the clams and sauce onto a high rimmed serving platter and drizzle with lemon juice and the remaining cilantro for garnish. Enjoy with sliced baguette to mop up all the juice.

Ina Garten's Classic Tarragon & Dill Potato Salad

A welcome addition to any barbecue, lunch, or picnic, Potato Salad is a classic summer time favourite and considered by many to be one of the ultimate comfort foods. However Ina Garten's sensational Tarragon Potato Salad takes this humble side dish to another level. Fresh dill, tarragon, scallions, red onion, white wine vinegar, fresh squeezed lemon juice and homemade mayonnaise seasoned with fresh ground white pepper provide the creamy catalyst for cool firm Yukon Gold potatoes. Developed in Canada, Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavoured and fairly firm and moist, with medium starch content. A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile and perfect in Potato Salad, especially this luscious version by the one and only Ina Garten.



Tarragon Potato Salad
Serves 12
Recipe courtesy of Ina Garten

4 lb medium Yukon Gold potatoes
Maldon salt
2 cups good store-bought or homemade mayonnaise
1/4 cup freshly squeezed lemon juice
1/4 cup tarragon white wine vinegar
2 tsp freshly ground white pepper
6 tbsp chopped scallions, white and green parts
6 tbsp minced red onion
1/4 cup minced tarragon
1/4 cup minced fresh dill


Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes or leave the skins on if you prefer. Slice into 1/2-inch thick coins and place in a mixing bowl.

Meanwhile, combine the mayonnaise, lemon juice, white wine vinegar and two teaspoons of Maldon salt and white pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon and dill, and toss gently. Allow the salad to sit for at least 30 minutes for the flavours to develop. Garnish with a little extra dill before serving at room temperature.

Caramel Pecan Squares: A Divinely Decadent Treat

One of the most irresistible of all desserts, nothing beats a sweet and delicious Pecan Pie. This classic recipe is an updated bite-size version of the traditional Southern family favourite. With a buttery shortbread crust and rich nutty caramel pecan topping, they're the perfect gift to bring up to a cottage or a family picnic. Be warned — these mouth wateringly decadent Caramel Pecan Squares are absolutely divine and completely addictive.



Caramel Pecan Squares
Makes 1 pan

3 1/2 cups coarsely chopped pecans 
2 cups all-purpose flour 
2/3 cup powdered sugar 
3/4 cup cold butter, cubed
1/2 cup firmly packed brown sugar 
1/2 cup honey 
2/3 cup butter 
3 tablespoons whipping cream


Preheat oven to 350°F. Line a 13"x9" pan with foil, leaving some hanging over the sides, to help remove them from the pan once they're baked.

Arrange the pecans in a single layer on a baking sheet. Bake for 5 to 7 minutes or until they're lightly toasted, then set aside and let cool about 15 minutes.

Mix the flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until the mixture resembles coarse meal. Using your hands, press the crumb mixture evenly on bottom and 3/4 inch up the sides of the pan. Bake for 20 minutes or until edges are lightly browned, then allow to cool on a wire rack 15 minutes.

While waiting for the bottom to cool, bring the brown sugar, honey, 2/3 cup butter, and whipping cream in a large saucepan, and bring to a boil over medium heat. 

Remove from heat and stir in the toasted pecans. Carefully spoon the hot filling into the prepared crust. Bake for 25 to 30 minutes or until golden and bubbly. Allow to cool on a wire rack before removing the bars from the pan and transferring to a cutting board to cut into squares.

Grilled Asian-Style Chicken Breasts

My favourite marinade for poultry, this fragrant Asian-inspired recipe is perfect for chicken breasts, plump juicy thighs or cornish hen. With a sweet delicate flavour, the marinated chicken caramelizes beautifully on the grill, allowing the wonderful character of the marinade to shine through. Basting the chicken while on the grill ensures that the chicken stays moist and flavourful, as well as creating attractive grill marks for a lovely presentation, especially when garnished with fresh lemon, parsley and flowering thyme.



Grilled Asian Chicken 
Serves 2

Marinade:
2 chicken breasts, bone-in and skinless
1 tsp black pepper
1 tsp cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garlic, minced
1 tbsp white sugar
1 tbsp vegetable oil
1 tbsp soy 
1 tbsp lemon juice
1 tsp fish sauce

Garnish:
1 lemon, sliced
3 sprigs of fresh parsley
4-5 sprigs of fresh flowering thyme


Slice the chicken breasts in half and place into a bowl with all the marinade ingredients then toss well to coat thoroughly. Cover and refrigerate at least 2 hours. Preheat the BBQ on high then grill the chicken breasts for about 6-8 minutes per side, or until golden brown and they each have nice grill marks. 

Indian Lemon Rice with Kari Leaves

Bursting with vibrant lemon flavour, this simple and delicious south Indian rice dish is one of my favourite recipes. Freshly squeezed lemon juice gives a lovely refreshing and tangy flavour to the rice, punctuated with the intoxicating aroma of fragrant kari leaves and stir fried or 'tempered' spices. Tempering is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee then added to a dish. Hot fat has an incredible ability to extract and retain the essence, aroma and flavour of spices and herbs which transforms dishes from mundane to magical. 



Indian Lemon Rice
Serves 6-8

2 cups Basmati rice
1-3/4 cups hot water
1/2 cup onions, peeled and diced
1 lemon, juice and zest
1/4 tsp turmeric powder
2 tbsp oil

Tempering:
1/2 tsp mustard seeds
1/8 tsp asafoetida
1/2 tsp fenugreek seeds
3 dried whole red chilies
1 tbsp vegetable oil
1/4 cup kari leaves


Heat some oil in a large skillet over medium heat and sauté the onions until they're soft and translucent, about 10 minutes. Add the rice and stir for 2-3 minutes, making sure all the grains are well coated and slightly toasted. Add the hot water, turmeric powder, salt, lemon zest and bring to a boil then cover until done. Remove from the heat and set aside. 

Heat 1 tbsp of oil in a small saucepan on medium high, and 'temper the spices' by adding the mustard seeds, asafoetida, fenugreek seeds, and whole red chilies to the oil and heat for about 3-5 minutes. When you hear the mustard seeds start to crackle and pop, add the kari leaves and cover for a few seconds. Remove from the heat and wait a moment for the seeds to calm down, then add the tempered spices and lemon juice to the rice and mix well. 

Greg Couillard's East India Co. Shepherd's Pie

Chef Greg Couillard elevates the most comforting of classic British fare, the humble Shepherd’s Pie, with all of the vibrant flavours of Kerala from Southern India. A rich mix of ground lamb and beef in a spicy, deep red gravy together with carrots, green beans, peas and corn, topped with a mash of local sweet potatoes and Yukon Golds, baked to a golden, crispy crust, Greg takes comfort this food classic and reimagines it with a vibrant palette of Indian spices. Purchased from Toronto Fox Market, which features signature dishes of this renown chef, Greg's East Indian Shepherd Pie is an effortless and delicious comfort food classic.

Greg Couillard's Shephard's Pie made with sweet and Yukon potatoes, ground beef and lamb, carrots, onion, corn and peas

Shepherd's Pie

Serves 6

Meat Filling:

2 tbsp olive oil

1 cup chopped yellow onion

1/2 lb ground beef

1/2 lb ground lamb

1 tbsp fresh flat leaf parsley, chopped 

1 tsp dried thyme 

1/2 tsp salt

1/2 tsp ground black pepper

1 tbsp Worcestershire sauce

2 garlic cloves, minced

2 tbsp all purpose flour

2 tbsps tomato paste

1 cup beef broth

1/3 cup frozen peas

1/3 cup frozen carrots

1/3 cup frozen corn kernels

1/3 cup frozen green beans

Potato Topping:

1 lb russet potatoes, cut into 1-inch cubes

1 lb sweet potatoes, cut into 1-inch cubes

8 tbsp unsalted butter

1/8 tsp allspice

1/3 cup half & half cream

1/2 tsp salt

1/4 tsp ground black pepper

Add the oil to a large sauté pan and place over medium-high heat for 2 minutes. Add the onions and cook for 5 minutes, stirring occasionally. Add the ground beef and lamb, and break it apart with a wooden spoon. Add the parsley, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Add the Worcestershire sauce and minced garlic, and stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add the broth, frozen peas, carrots, and corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally and set the meat mixture aside. Preheat oven to 400°F.

To make the mash, place the cubed sweet potato and Yukon gold potato in a medium saucepan over medium-high heat. Cover with an inch or two of water and add a pinch of salt. Cover, bring to a boil, then turn the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes. Drain the potatoes, stir in the butter, cream and allspice and mash until creamy. Season to taste with salt and pepper. Cover and keep warm.  

Assemble the casserole by pouring the meat mixture into a 9x9 or 7x11-inch baking dish. Spread it out into an even layer, then spoon the mashed potatoes on top and carefully spread in an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.