----- Original Message ----- From: Jan Bailey To: [email protected] Sent: Thursday, April 14, 2011 5:51 AM Subject: [blindrecipeexchange] SHEPHERD'S PIE
SHEPHERD'S PIE This popular English dish was originally made from leftover lamb. Here's a ground-beef version from "The Cook's Country Cookbook" from the editors at America's Test Kitchen (2008). St. Paul Pioneer Press Makes 6 to 8 servings. Filling: 2 tablespoons unsalted butter 1 large onion, chopped fine 2 medium carrots, peeled and chopped fine 2 pounds 85-percent-lean ground beef Salt and ground black pepper 5 tablespoons all-purpose flour 1 tablespoon tomato paste 1/4 cup heavy cream 1 3/4 cups low-sodium chicken broth 3/4 cup beer 2 tablespoons soy sauce 2 teaspoons minced fresh thyme leaves 1 cup frozen peas Topping: 2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces Salt 2 tablespoons unsalted butter, melted 1/3 cup heavy cream, warmed Ground black pepper 1 large egg, beaten To make filling: In large skillet, heat butter over medium-high heat. Add onion and carrots. Cook for 8 minutes or until soft. Add meat, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, using wood spoon to break meat into small pieces, for 12 minutes or until browned. Add flour and tomato paste. Cook for 1 minute or until paste begins to darken. Add cream. Cook for 1 minute or until it spatters. Add broth, beer, soy sauce and thyme. Simmer over medium heat, stirring frequently, for 15 to 20 minutes or until mixture is thick but still saucy. Remove from heat. Stir in peas. Adjust seasonings. Transfer to broiler-safe 2-quart casserole dish. To prepare oven: Adjust oven rack to upper-middle position. Preheat oven to 375 degrees. To prepare potatoes: Meanwhile, in large saucepan, bring potatoes, 1/2 teaspoon salt and water to cover to a boil over high heat. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until tender. Drain potatoes. Return to saucepan. Mash potatoes with butter and cream until smooth. Season with salt and pepper. To finish and bake dish: Spread potatoes over meat filling. Using spatula, smooth top. Brush with egg. Drag fork tines across top to make ridges. Bake for 15 minutes or until filling is bubbling. Turn on broiler. Broil for 3 to 5 minutes or until top is golden brown. Cool 10 minutes. Serve [Non-text portions of this message have been removed] __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: a.. New Members 1 Visit Your Group Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
