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About this Recipe

By: Morgana Jane

Sheperd’s Pie meets Tourtiere, meets the warm and enticing seasoning of the East… That’s this pie!

If you are a fan of Sheperd’s Pie or Tourtiere – you will simply love this adaptation! It is absolutely delicious, with subtle flavors and aromas… And the turmeric mashed potatoes? I can’t even!

Pop one in the oven and the fam will be waiting at the table long before dinner is ready!

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About this Recipe

By: Morgana Jane

This dinner is a delightful slightly sweet, gingery treat! And it’s ready in about 30 minutes. I highly recommend doing all your prep and measuring before you start cooking because the process goes super quick once you get going. So, measure up, chop up, cook it up, and eat it up!

• 1 lb grilling or flank steak (Flat Iron is great!) sliced into ¼” thick pieces

• 1/4 c cornstarch

• 1/4 c coconut oil

• 2” fresh ginger, minced or grated

• 4 cloves garlic, minced

• 1/3 c soy sauce

• 1/3 c water

• ¼ c + 1 tbsp honey

• 1 tbsp toasted sesame oil

• 6 green onions, sliced into 2” pieces

• 1 ¼ c jasmine rice

• 2 tbsp sesame seeds, to garnish

Step 1

Put the rice on and cook to package instructions.

Place the sliced beef into a bowl and sprinkle the cornstarch over top. Use tongs to toss the beef slices through the cornstarch until evenly coated.

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Step 2

Melt the coconut oil in a large cast-iron pan over high heat. When the pan is good and hot use your tongs to pick up the beef strips, shake off excess cornstarch, and add the beef to the pan in a single layer. Sear the beef on both sides, about 1 minute per side, then remove the beef to a plate and set aside.

• 1 lb flat iron (or other grilling beef), cubed

• 1 onion, cut into thin slices

• 4 cloves garlic, minced

• 3 tbsp (to your taste) curry paste (or curry powder and a bit of coconut oil)

• 1 tin (796ml) dices tomatoes and the juice they are packed in

• Butter to sauté

• 1 ¼ c jasmine rice

• 1 small bok choy, chopped

• ½ c cilantro, roughly chopped

Step 1

Melt a bit of butter in a heavy skillet over medium heat and sauté the onions and garlic for 2 minutes. Bring the heat up a bit, add the beef cubes and sear it for about 5 minutes. Add the tin of tomatoes along with the juice they are packed in and the curry paste. Bring to a hard boil then lower the heat and simmer for 15 – 20 minutes.

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Step 2

Once the beef is set to simmer, put the rice on and cook to package instructions. When there is about 5 minutes left on the rice add the bok choy to the beef and mix well – the bok choy will cook through while the rice finishes.

• 1 lb grilling steak (3/4 – 1” thickness – flat iron, New York) cut into 1” cubes

• Drizzle of olive oil

• ½ tsp salt

• ½ tsp garlic granules

• 5 cracks fresh pepper

• 1 crown broccoli, cut into florets

• 1 ½ c short grain brown rice cooked to package instructions (note: the rice will take 45 minutes to cook)

• 1 tbsp butter (optional – to add to the rice when it’s done)

• 2 green onions, chopped

• Sesame seeds to garnish

• 1 tbsp butter to sauté

  Sauce

• ½ c water

• 4 tbsp soy sauce

• 3 tbsp honey

• 1 tbsp toasted sesame oil

• 1 tbsp rice vinegar

• 1 tbsp corn starch

• 2 tsp garlic granules (I mean it – 2!)

• 10 cracks fresh pepper

Step 1

Put the rice on and cook to package instructions. Brown rice takes 45 minutes to cook so get it on the go and then put your feet up for a few minutes!

Place all sauce ingredients into a bowl and whisk well to combine – set aside.

Place the beef cubes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules as noted above. Mix until the beef is evenly coated.

Step 2

Melt a tbsp of butter in a heavy skillet over medium high heat. When the pan is hot add the cubes of beef and sear the beef on all sides, using tongs to turn the cubes as required. No need to cook through here – just sear nicely. This process should take less than 10 minutes, so try to time it to correspond with when the rice is almost done.

• 1 lb cabbage (about ½ a large cabbage), chopped into 1” cubes
• Drizzle of olive oil
• ½ tsp salt
• 10 cracks black pepper
• 1 onion, cubed
• 6 slices thick cut bacon, sliced into bits
• lb lb beef (any kind of grilling beef works well – you could even use stir fry strips), in 1 “ cubes
• 2 tsp garlic granules
• 1 c fresh grated Parmesan, divided
• 1 c whip cream
• ¼ tsp paprika
• ½ tsp chili flakes
• 2 tbsp flat leaf parsley, finely chopped

Step 1

Set the oven to 395° and line a baking sheet with parchment.

Place the cubed cabbage into a bowl with the salt and pepper, drizzle with olive oil, toss well, then turn the cabbage onto the baking sheet in a single layer and pop it into the oven for 20 minutes.

Step 2

Once the cabbage is in the oven, crispify the bacon bits in a heavy skillet over medium heat. Don’t incinerate it, just cook until crispy. When the bacon is crisp remove it to a plate and add the onion to the pan and sauté until translucent, then add the beef cubes along with a sprinkle of salt and pepper and bring the heat up to medium high. Sear the beef on all sides to golden brown then turn off the heat and set aside.

Step 3

Pour the whip cream into a bowl with the 3/4 of the grated Parmesan and the garlic granules. Mix well and set aside.

Use a pastry brush to grease an 8″ x 11″ (or there about) baking dish with olive oil and set aside.

• 4 portions (about 1 ½ lbs total) sirloin, flat iron, or New York steak

• Drizzle of olive oil

• Generous sprinkle of salt, pepper, and garlic granules

  Scalloped Potato Cups

• 3 medium potatoes, very thinly sliced (less than 1/8^th”)

• Heaping ¼ c grated mozzarella cheese

• Drizzle of olive oil

• 1 tsp garlic

• 1 tsp salt

• 15 cracks fresh black pepper

• 1 heaping tbsp flour

• ½ tsp Rosemary

• 4 pinches thyme

• 2 tsp melted butter

• 8 tbsp cream

• 8 tbsp fresh grated parmesan cheese

• Butter for pan searing

• 2 small heads bok choy, washed, whole, cut in half from bottom to top (see picture below). You can trim a tiny bit from the bottom, but you want the bok choy intact so don’t chop the end right off.

Step 1

Set the oven to 375° and add about ½ tsp of melted butter to each of four 1 cup ramekins or oven-safe glass dishes (I used Anchor brand 1 cup glass storage containers and they worked perfectly). Use a pastry brush to spread the butter around in the ramekins (especially the sides – this will make clean-up much easier!).

Step 2

Slice the potatoes very thinly (less than 1/8”). You can use a mandolin or the single side of a box grater for this job or cut them by hand. Place the potato slices into a large bowl, pour in a generous drizzle of olive oil and add: 1 tsp salt, 15 cracks fresh black pepper, 1 tsp garlic granules, ½ tsp Rosemary, a heaping tbsp of flour, a heaping ¼ c of grated mozzarella, and toss well until the potato slices are evenly coated.

Step 3

Layer the potato slices into the ramekins then add 2 tbsp of cream into each dish. Sprinkle 2 tbsp of grated parmesan to the top of each stack of potato slices and top the parmesan with a pinch of thyme.

Place the ramekins on a baking sheet and pop them into the oven for 30 – 35 minutes, until the potatoes are tender, and the cheese is golden brown.

Once the potatoes are in the oven, get the steaks prepped up.

• 1 lb beef stir fry strips 
• 1 package (454g) fresh chow mein or Farkay noodles (the soft noodles, not the dry noodles – they are usually found in a cooler at your grocer. Dry will do in a pinch, but the soft noodles are nicer) 
• ½ onion, chopped 
• ½ c snap peas, left whole 
• 1 small baby bok choy, leafy greens separated from the stocks and cut into ribbons, stocks chopped 
• 1 small daikon radish, sliced into thin rounds 
• ½ c peanuts, crushed 
• Handful of cilantro, roughly chopped 
• 4 lime wedges to garnish 
• Butter for stir fry 
• Sprinkle of salt, pepper, and garlic granules 

  Peanut Sauce

• ½ c peanut butter

• Juice from 2 limes 

• 6 tbsp soy sauce 
• 2 tbsp sesame oil 
• 2 tbsp rice vinegar (or apple cider vinegar) 
• 6 tbsp honey or maple syrup 
• 2” piece fresh ginger, minced 
• 5 cloves garlic, minced 
• 1 ½ tsp chili flakes  

Step 1

Place all sauce ingredients into a small food processor and pulse until smooth. Pour half of the sauce into a measuring cup, add ¼ c water, mix well and set aside. 

Place the other half of the sauce into a small bowl and mix in ½ of the crushed peanuts. Set aside. 

Step 2

Melt a little butter in a heavy skillet over medium heat. Add the onions and sauté until translucent.  

While the onions are on the go prepare the noodles to package instructions then drain well and set aside.  

• 1 lb beef steak, or stewing beef, sliced very thinly
• 1 tbsp coconut oil
• 1 large tin chickpeas (796 ml | 2 cups give or take) strained and rinsed well
• ½ cup peanuts or cashews
• 2 sticks celery, chopped medium
• 1 onion, chopped medium
• 1 small zucchini, chopped medium
• 1 400 ml tin Coconut Cream
• 1 – 2 tsp curry paste, depending on how much you like
• 1 clove minced garlic
• Salt & Pepper
• 1/3 cup cilantro, coarsely chopped, to garnish
• Lemon wedges (optional)

Step 1

Toast nuts over medium high heat in a cast iron fry pan or wok until browned (about 5 min). Set aside.  Add coconut oil to pan and add beef, onions, and garlic, and stir fry over medium heat until beef is medium rare. Remove from pan and set aside.

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Step 2

Add coconut cream and curry paste to (the same) pan and bring to a soft boil for about two minutes. Add chickpeas and maintain a soft boil for about three minutes, then add celery and continue cooking until celery has begun to soften, but still has a bit of a crunch.