A simple yet rich, fragrant and comforting dish that’s great served over grits or rice.

I made up this recipe as a way to use up some odds and ends that I had hanging out in the refrigerator, and it was delicious! Worcestershire sauce, Dijon mustard and tomato paste deepen the flavor of this hearty dish.

I had quick cooking grits on hand, which made for a speedy base for this beefy topping. It would also be great over rice or polenta, or even on top of pasta.

Rosemary Beef & Peas Over Grits

Scale

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, thinly sliced
1 pound lean ground beef
Kosher salt & freshly cracked black pepper to taste
1 teaspoon fresh rosemary, minced
1 1/2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1/2 cup frozen peas
1/2 cup water
Flat leaf parsley leaves, for garnish (optional)

Instructions

Heat oil in a large skillet over medium-high heat. Add garlic and shallots and sauté until soft.
Add beef, breaking it up with your spoon or spatula as it cooks. Season with salt and pepper and continue to cook, stirring occasionally until the beef is browned all over.
Reduce heat to medium. Add rosemary, Worcestershire, Dijon and tomato paste and stir to combine. Add frozen peas and water and cook, stirring occasionally, until the peas are heated through and the sauce reduces to your liking.
Serve over grits or rice and garnish with parsley, if desired.