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Cast-Iron Ground Beef Pie

Recipe courtesy Michael Symon, 2012
Show: Symon's Suppers Episode: Cast Iron

Photo: Cast-Iron Ground Beef Pie

TOTAL TIME: 1 hr 5 min
Prep: 15 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 to 3 tablespoons olive oil
  • 1 1/4 pounds ground beef
  • Salt
  • 2 large russet potatoes, peeled and cut into large chunks
  • 1 head cauliflower, quartered and core removed
  • 1 cup chopped celery plus 1/2 cup chopped celery leaves
  • 2 large onions, chopped
  • 3 tablespoons pine nuts
  • 1 generous tablespoon tomato paste
  • Pinch ground cinnamon
  • 1 clove garlic
  • Zest of 1/2 orange (about 1 teaspoon)
  • 1/2 cup chopped fresh parsley
  • 1 cup freshly grated Parmesan
  • 3 tablespoons unsalted butter, room temperature
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Directions

Preheat the oven to 450 degrees F.

Pour the olive oil into a preheated 8-inch cast-iron pan over medium-high heat. Allow the oil to heat up, and then add the ground beef and some salt. Press the meat into the pan and cook until caramelized, about 5 minutes, and then flip and caramelize the other side.

While the beef cooks, begin the mashed potato topping. Fill a large pot with cold water and add the potatoes, cauliflower and a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook over moderate heat until tender, about 20 minutes.

When the beef is dark brown and caramelized, remove it from the pan and set aside. Add the celery, celery leaves and onions and let sweat for 1 minute. Add the pine nuts and tomato paste and cook for another minute or two. Stir in the cinnamon, garlic and orange zest to combine. Return the caramelized beef to the pan and stir in the parsley. Add a splash of water, if needed. Remove from the heat and set aside.

When the potatoes and cauliflower are done cooking, drain and pass through a food mill or potato ricer. Stir in the Parmesan and butter until smooth and uniform.

Spread the potato mixture over the beef mixture in the pan, and smooth the top to seal in the beef.

Bake until golden brown, 10 to 15 minutes.

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on March 13, 2013

    Flag

    I made this wonderful dish the other night. I did omit the cauliflower and added more butter and heavy cream. I just can't stand the taste of Cauliflower. The cast iron pan I have is more than 30 years old and it works great on these type of dishes. Make it you see what we are saying.

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  • on December 21, 2012

    Flag

    The 1 thing Michael talked about was how to clean a slightly rusted cast-Iron Skillet. This is fine when you know where your skillet came from. I purchased a $3-12" Heavy Duty Skillet that looked like no one had ever learned to clean it properly. I decided to try a new method with my new range. It has a 3' or 5' Self-Clean Mode. I placed my 1/2" thick oil incrusted skillet in the oven. I set the oven for its 1st 3’ Self-Cleaning. Yes, my oven did need cleaning after the Holidays. The skillet came out beautiful. After seasoning my 'brand-new skillet', it’s now my favorite 1. Now I have a 6", 9" & 12" Cast-Iron Skillets. Yes, I have regular skillets but I'd rather use a cast-iron any day. I just wanted to give you another option when we are rather cautious to purchase something at a 2nd Hand-Store with so much built-up on it. If someone had cleaned the skillet before it went on display, its price probably would have been closer to $20.

    people found this review Helpful.
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  • on November 11, 2012

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    so good.

    people found this review Helpful.
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