Food & Drink

Brad’s Shepherd’s Pie

Brad McCarthy, ranch wrangler and cook at Homeplace Ranch in Calgary, Alberta, makes this favorite supper with whatever vegetables he has on hand.

By Brad McCarthy

The Meat of the Matter

Perplexed by the all the labels currently being used to market meat? You’re not alone.

By Laurel Miller

“Grassfed” is the current buzzword in the industry, just as “organic” and “natural” were before it. But what exactly does it mean? Who sets the standards and who’s making sure they are met? The below list should help clear up any confusion you may have the next time you visit your local butcher.

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Brad’s Shepherd’s Pie

Brad McCarthy, ranch wrangler and cook at Homeplace Ranch in Calgary, Alberta, makes this favorite supper with whatever vegetables he has on hand. He serves a bowl of extra vegetables on the side, and you can’t go wrong with brown gravy on top.

By Brad McCarthy

INGREDIENTS

■ 2 teaspoons vegetable oil
■ 1 pound ground sirloin
■ 1 medium yellow onion, diced
■ 3 cloves garlic, minced
■ 1 cup green or yellow beans, trimmed and cut into 1-inch lengths
■ 2 cups peeled, sliced carrots
■ 3 ears corn, shucked, with kernels removed
■ Kosher salt and freshly ground black pepper

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Recipes

Brad’s Shepherd’s Pie Serves 6

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Black Bean and Chorizo Recipe

The chipotle chiles and Spanish chorizo combine to give this dish a kick. Serve with cornbread and you’ve got a great meal for a casual dinner party .

INGREDIENTS

Cooking spray
2 canned chipotle chiles in adobo sauce, drained and finely chopped
1 ¾ cups chopped onion
1 ½ cups chopped green bell pepper
1 ½ cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6 ½ ounces)
1 ½ tablespoons chili powder
1 tablespoon ground cumin