This recipe feels so much more traditional than I ever go. And I made it all by myself with beef…Not sure what’s going on! Well, I do know that my intentions started out a little differently. I saw a similar recipe while browsing the interwebs (BHG?) but wanted to make it with black beans instead of beef. But when Jeff got wind of the actual recipe and coupled with an about to expire $2 off grass fed, organic ground beef coupon, he convinced me to go for it. And then promptly left me to make it on my own while he went to the gym. Go figure.
I made this Monday night and since we pick up our fresh batch of veggies every Tuesday, I wanted to clear out the fridge before starting anew. And, for some reason, we had a ton of veggies left over this week so that meant anaheims, poblanos, eggplant, turnips, turnip greens, and fresh garlic. Yum!
I haven’t made garlic mashed potatoes for such a long time either and these turned out amazing, probably thanks to the half and half I was forced to add when I realized the milk was gone. I’m not sure almond milk quite does the trick as a substitute in this recipe! I love using red potatoes and boiling them with their skins on to add a little texture and the freshly roasted garlic is just one of the best things ever invented.
This is definitely a dish to ring in fall!
Beef + Veggie Hash with Garlic Mashed Potatoes and Braised Turnip Greens
5-7 small red potatoes, washed and chopped
1 head garlic, roasted
1 pound grass-fed, organic ground beef
1/2 white onion, diced
3 cloves garlic, chopped
2 turnips, diced
1 anaheim pepper, diced
1 poblano pepper, diced
1/2 eggplant, diced
2 tablespoons half and half
2 tablespoons butter
6 stems turnip greens, de-stemed
1/4 teaspoon oregano
2 sprigs fresh thyme
garlic powder, to taste
salt, to taste
Bring a large pot of water to a rolling boil. Add potatoes and cook until soft, about 30 minutes. Once cooked, drain the potatoes and place in a large bowl. Mash, and stir in roasted garlic, half and half, and butter, and season with garlic powder, salt, and pepper to taste.
Heat olive oil in a large frying pan. Add onions, garlic, turnips and peppers and saute until soft and aromatic, about 5-7 minutes.
Stir in beef and continue to cook, stirring often, for about 5 more minutes before adding the eggplant.
Continue to cook until beef is browned and cooked all the way through, and then season with oregano, fresh thyme, and garlic powder, salt, and pepper to taste.
Finally, make room in the beef + veggie pan for the turnip greens. Cook the greens until wilted, about 2-3 minutes.
Serve dish by creating a bed of turnip greens, placing the beef + veggie mixture on top, and topping with the garlic mashed potatoes.
Time: 45 minutes