"You've heard of shepherd's pie; well, this is swineherder's pie," says Laurel. In this satisfying recipe, she uses pork instead of beef or lamb, and parsnips and mashed sweet potatoes instead of the usual potato topping.
Parsnips add a comforting wintry heartiness to classic mashed potatoes. For the juiciest steaks, let them rest for at least five minutes before serving. Round out the meal with a side of steamed greens or a mixed-leaf salad.
Chef Shelley Robinson, owner of Baker Creek Bistro in Lake Louise, shared this hearty dish made with bison, an Alberta specialty. She serves the ribs with horseradish mashed potatoes and crispy parsnips. If you can get it, Alberta-made Grizzly Paw Rutting Elk Red is a terrific ale to use in this recipe.
Looking for a change from plain old mashed potatoes? Spruce up your holiday table with this seasonal side dish. Buttermilk and Dijon mustard add pleasant tang and creamy texture (without the addition of cream). To avoid a gluey pur?e, do not overmix. Fresh chives add a festive hit of colour.
This rich, dark beef stew, chock-full of root vegetables and peas, is comfort food at its finest and perfect for a blustery night. Serve over mashed potatoes, or with crusty rolls for dipping in the sauce.