Guy Fieri

RECIPE OF THE MONTH - FEBRUARY 2011

BO PEEP PIE
(Print this recipe)

1⁄2 pound Italian sausage, not in casing
1 pound ground sirloin, chili grind
1⁄4 teaspoon red pepper
1⁄2 teaspoon oregano, dried
1⁄2 teaspoon basil, dried
1 1⁄2 teaspoon pepper, freshly cracked
2 cups yellow onions, chopped
3 tablespoons Canola oil, if needed
1⁄4 cup flour, all purpose
2 cups beef stock
1 teaspoon salt
1 tablespoon Worcestershire
Asiago mashed potatoes, recipe follows
Roasted Vegetables, recipes follows

Preheat oven to 350 degrees Fahrenheit.

In a large sauté pan over medium high heat, add the sausage and the sirloin and season with the red pepper flakes, oregano, basil and 1⁄2 teaspoon of the pepper. Remove from the pan and add the onions, adding a bit of canola oil if needed. Cook for 10 minutes, until lightly caramelized. Add the meats back in, then the flour and cook for 2 minutes. Deglaze the pan with the beef stock and add the Worcestershire and adjust seasoning with additional teaspoon of salt and pepper. Add in the prepared roasted vegetables, recipe follows.

In a 13”x9” pan, add in the vegetable and meat mixture. Top with the Asiago potatoes, recipe follows and spread lightly, leaving a 1 inch border of meat mixture exposed. Sprinkle with the remaining 1⁄2 cup of asiago and place in the oven for 1 hour and 15 minutes. Remove and let sit for 15 minutes before serving.

For Asiago Potatoes:
3 pounds Yukon gold potatoes, quartered
1 tablespoon kosher salt
2 cups asiago cheese, grated
6 tablespoons unsalted butter, room temperature
2 heads roasted garlic, recipe follows
2 teaspoons black pepper, freshly cracked
1⁄2 cup milk

In a large Dutch oven, place potatoes, cover with water and add the kosher salt. Place over high heat and bring to a boil. Reduce to a strong simmer and let boil 20 minutes or until potatoes are fork tender, drain and mash with a potato masher. In a small bowl, add the roasted garlic, 1 1⁄2 cups of the Asiago cheese, the butter and the pepper, combine well and add to the potatoes, then add the milk and adjust the salt and pepper to taste. Reserve the 1⁄2 cup of Asiago for garnish when assembled.

For roasted Vegetables:
2 red bell peppers
2 parsnips, 1⁄2 pound
3 carrots, medium
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper, freshly cracked

Preheat oven to 400 degrees Fahrenheit, wash and dry the vegetables, place on baking sheet and drizzle with the olive oil, season with the salt and pepper and bake for 45 – 55 minutes. Remove bell peppers to a plastic bag and when cool enough to handle, remove skin and seeds. Dice all of the vegetables into 1” pieces and combine with the cooked meats.

Roasted Garlic:
2 teaspoons salt
3 teaspoons pepper
Sprig of fresh rosemary
2 sprigs of fresh thyme
1 tablespoon olive oil

Preheat oven to 400 degrees Fahrenheit. Cut the tops off the garlic, place in a doubled foil square (12”x12”), season with 1 teaspoon salt, 1 teaspoon pepper and the rosemary and thyme sprigs. Drizzle with the olive oil, seal tightly and place in the oven. Roast for 45 minutes or until soft. When cool enough to handle, squeeze from the root end up to get the garlic released.

Yield: 10 servings
Prep time: 35 minutes
Cook time: 2 hours
Inactive time: 1 hour 30 minutes
Ease of preparation: Moderate

Try my January 2011 recipe Tailgate Artichoke Dip.