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Beef Marsala & Scalloped Potatoes with Lemony Kale Salad

Creamy & cheesey scalloped potatoes with savory beef marsala and a lemony kale salad.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 642 Fat: 15g Carbs: 34g Protein: 21g

ABOUT THE DISH

This dish perfectly sums up the spring weather in Minnesota – bright and cheerful alongside homey, cozy comfort. We’re riffing on a classic shepherd’s pie with wine-infused beef and easy scalloped potatoes on top. Then, we conjure warm weather with a lemony baby kale salad for freshness and healthy greens on the side.

 

Ingredients
Marsala Wine
Lemon
Garlic
Yukon Gold Potatoes
Parsley
Kale
Shallot
Heavy Cream
Mozzarella cheese
Grass fed ground beef

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Broil To cook by direct exposure to radiant heat.
Garnish To add decorative or savory touches to food.

What you need

Large oven-safe sauté pan

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 375ºF. Wash and dry all produce. Zest lemon; cut in half, then juice. Rough chop parsley. Peel and julienne shallot. Mince or grate garlic. Thinly slice potatoes into ¼” slices. Remove beef from package; pat dry.

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Step 2: COOK POTATOES

Heat 1 Tbsp. oil in a large oven-safe sauté pan over medium heat. Add half the shallot and half the garlic, sauté 1-2 min until softened. Add potatoes and sauté 3-5 min until beginning to brown. Remove from pan and set aside.

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Step 3: COOK BEEF

Heat 1 Tbsp. oil in previously used pan; add remaining shallot, garlic and all ground beef. Cook, breaking apart with spoon for 8-10 min until fully cooked. Add Marsala wine, a pinch of salt and pepper; cook another 2-3 min stirring constantly and turn off heat. USDA recommends cooking beef to an internal temperature of 165ºF.

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Step 4: COOK POTATOES

Layer potatoes on top of beef in an overlapping spiral until beef is completely covered. Drizzle heavy cream evenly over potatoes, and sprinkle a pinch of salt and pepper. Top with mozzarealla cheese, transfer to oven and bake for 10-12 min until cheese has melted and potatoes are soft. Turn the oven to broil, cook until cheese is bubbly and browned, 1-2 more min. Remove from oven. While potatoes are baking, begin making the salad (Step #5).

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Step 5: MAKE SALAD

Combine 3 tsp. lemon juice, 1 tsp. lemon zest, 4 tsp. oil, a pinch of salt and pepper in a medium bowl; mix until incorporated. Add kale and toss until evenly coated with dressing.

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Step 6: PLATE YOUR DISH

Divide beef marsala and scalloped potatoes between two plates. Garnish with parsley and serve with side salad. Enjoy!