In their self-published book, Lockeland Table Community Kitchen and Bar (named after their restaurant, of course), partners Hal Holden-Bache and Cara Graham spell out in soulful detail all that has gone into building their business. From their first meeting to the community that now surrounds their East Nashville hangout, it's a deep and personal look at how a restaurant operatesand that naturally includes a number of recipes. Holden-Bache breaks down a few menus seasonally, offering a shepherd's pie for the winter months.
'December, January, and February. The coldest months,” he writes. 'That's when I really want to go with the Shepherd's Pie: braised beef short ribs, cabbage, and carrots mixed in with the meat, some of the braising liquid, and of course the mashed potato topping.”
He lightens up the dish by setting a kale and peanut salad on top. 'Kale being a leaf that likes to grow in cool weather, it will always be there for you in the cold months,” he adds. Here's a look at the complete recipe.
All recipes below are adapted with permission from Lockeland Table Community Kitchen and Bar.
Lockeland Table's Shepherd's Pie
ingredients
1 large white onion, diced 2 large carrots, medium dice 2 stalks celery, medium dice 1-2 Tbsp. vegetable oil Kosher salt and fresh ground black pepperPulled Bear Creek Farm braised beef short rib meat (recipe below)1 small head of white cabbage, large diceMashed potatoes10 oz. Sweetwater cheddar cheese, gratedKale & Peanut Salad (recipe below)
directions
Preheat the oven to 375°F and then start sautéing the diced vegetables in vegetable oil on medium-high heat until they are tender. Season with kosher salt and fresh ground black pepper while sautéing. Add the pulled short rib meat to sautéed vegetables. Add 1/2 a cup of braising liquid (fat removed) and allow everything to come together. You will need to portion the meat and vegetable mixture into oven-safe baking dishes and then top with mashed potatoes. Bake the dish for 15 minutes. Remove from the oven and top it off with gratedcheese. Place back in the oven for 7 minutes to melt the cheese. When ready to serve, top with Kale & Peanut Salad.
Bear Creek Farm Braised Beef Short Rib
ingredients
5 lbs. bone-in short ribs Kosher salt and fresh ground black pepper3 medium onions, chopped 3 medium carrots, chopped 2 celery stalks, chopped 3 shallots, chopped 10 cloves garlic 2 tomatoes, chopped 10 parsley stems 8 sprigs thyme 4 dry bay leaves 1 750 ml bottle dry red wine (Cabernet Sauvignon)2 cups beef stock Kosher salt and black pepper to taste
directions
Preheat the oven to 300°F. Season and brown short ribs on all sides in a large Dutch oven on medium-high heat. When this is done browning, transfer the short ribs to a sheet tray and add onions, carrots, celery, shallot, and garlic to the Dutch oven. Stir and cook this mixture for four minutes. Next add tomatoes and herbs, stirring these for two minutes. Deglaze this with red wine and cook down for five minutes. Add beef stock and bring up the heat again. Add back in the browned short ribs and cover them with parchment paper and lid or foil it tightly. Place in the oven and braise the ribs for 21 to 22 hours or until they are tender. Pull the ribs from braising liquid and transfer to a sheet tray. Strain the sauce from the Dutch oven. Make sure to spoon the fat from the top and discard. When cool, pull the short rib meat and set it aside with the braising liquid.
Kale & Peanut Salad
ingredients
½ lb. White Squirrel Farm kale, stems removed and roughly cut8 radishes, freshly sliced thin on a mandolin½ cup peanuts, coarsely chopped and toasted3 Tbsp. chimichurri (find recipe here)Kosher salt and black pepper to taste
directions
After you have removed the center rib from the leafy part of the kale and roughly chopped, shock the leaves in cold water to give body to the leaf and also remove any dirt or sand. We are dealing with farm fresh vegetables; they may need a rinse. Remove the kale from its quick bath into a strainer and let dry. (If you agitate the strainer slightly and shake the leaf, it will help get the water to the bottom and out the strainer.) Place leaves onto a towel-lined sheet tray and cover with another towel; continue to let dry. (You could store them in the refrigerator this way if you are going to use them later.) When ready to serve, toss the kale with the remaining ingredients in a bowl and season lightly with salt and pepper.
