Whatever it may be, chefs in Jefferson City have you covered. Head out for dinner or pull out your pots and pans and try your hand at one of these tried-and-true recipes from local food connoisseurs.
SHEPHERD’S PIE | OSCAR’S CLASSIC DINER
YIELDS: 4-6 SERVING | PREP TIME: 20 MINUTES | TOTAL TIME: 50 MINUTES
INGREDIENTS:
2 ½ pounds ground beef or lamb
¾ teaspoon dried oregano
1 teaspoon salt
4 tablespoons tomato paste
2 cups beef stock
1 ½ cups combination of diced carrots, celery, and white onion
2 large cloves garlic, minced
3 cups mix of frozen peas, green beans, and corn, thawed
6 cups mashed potatoes
1 cup grated cheddar cheese
Freshly ground black pepper to taste
INSTRUCTIONS:
Beef and Veggie Mix
- Preheat oven to 350 degrees.
- Cook beef in a skillet over medium-high heat until it is no longer pink. Discard the grease. Season the beef with oregano, salt, and pepper and set aside.
- Sauté the finely-chopped celery, white onion, diced carrots, and garlic with olive oil, and add the beef back in the pan.
- Add in beef stock (for more flavor, use beef base and water). Add tomato paste, and bring mix to a boil. Thicken the mix by adding in cornstarch, and then add the mixed vegetables and let simmer.
- Add the beef stock and veggie mix to the ground beef mix. Adjust the seasonings as desired.
Mashed Potatoes
- Peel and cube six potatoes. Boil the potatoes until soft, drain the water, and mash the potatoes. Add salt, pepper, sour cream, shredded cheddar, and Parmesan cheese as desired. Set aside.
- Spray a baking dish with nonstick spray, and layer ½ inch of mashed potatoes on the bottom. Top the mashed potatoes with the beef and veggie mix.
- Cover the dish with foil and bake for 40 minutes. After baking, let the dish rest for 10 minutes.
- Layer the rest of the mashed potatoes and cheddar cheese on top. Bake uncovered for 10 minutes until golden brown. Serve immediately.
THE CHEF, HAYDEN MARKET
Hayden Markert has a sharp mind and enjoys innovation, gaining his early expertise in gourmet restaurants. He also excels in being fast, focused and versatile in the kitchen. Hayden has been with Oscar’s Classic Diner for three and a half years, keeping customers delighted with dishes like shepherd’s pie.
TUE-FRI 6 a.m. to 8 p.m. (breakfast served until 11 a.m.)
SAT 7 a.m. to 8 p.m. (breakfast served until 11 a.m. Omelets served all day.)
SUN Closed
2118 Schotthill Rd., JCMO | (573) 659-0006 | oscarsclassicdiner.com