No secrets with shepherd’s pie

Pyrex competence have dismissed adult a initial baking plate in 1913, though casseroles never done many of an encroachment on my family’s menu.

My father tolerated an occasional tuna stew on Fridays, though he many elite uninformed fish he had caught. My mom reputable his preferences, and we grew adult in a fundamentally casserole-free household. When we started cooking for my family, we had no memories or a cooking repertoire of mixing things in a baking dish. My family was spared both a tuna stew and a iconic immature bean casserole.

Life, however, is full of surprises. In a new phone call, my daughter sensitive me that her new favorite plate was shepherd’s pie. we vaguely knew what it was, though we had never attempted it. The subsequent time we got together, she done one for me.

I gave it a thumbs-up. The reduction were straightforward, so there was no poser in a contents. It was easy to prepare, and leftovers were even improved than a original. What was not to like? A vast fan of crushed potatoes, we could even suppose my father enjoying it.

Shepherd’s cake has a origins in England; there it is customarily done with belligerent lamb. A chronicle done with belligerent beef is called lodge pie. My daughter uses a vegetarian belligerent beef product, producing a “shepherdless” pie. The protein choice is adult to you. The genuine star is a crushed potato topping. This is not a time for slick divert and margarine crushed spuds. You are looking for a abounding commanding that will raise a delicious filling.

If we select to go a belligerent lamb route, Pricerite has Australian grass-fed belligerent lamb for $6.99 a pound. For a vegetarian version, we like Morningstar Farm’s Grillers Crumbles, that are accessible in many supermarkets in a solidified food section.

Using a expel iron skillet to prepare a filling, we can save some dishwashing by regulating a same vessel in a oven — no stew required.

Shepherd’s Pie

For a filling

2 tablespoons unfeeling oil

1 vast onion, finely chopped

1 bruise belligerent lamb, beef or vegetarian substitute

2 tablespoons flour

1 crater tomato puree

2 cups churned vegetables (frozen is fine)

1 teaspoon any chopped uninformed rosemary and chopped uninformed thyme, or 1/2 teaspoon any dried

1 teaspoon salt

A few grindings of black pepper

For a crushed potatoes

3 vast russet potatoes

3/4 crater half-and-half

2 tablespoons butter

Over a medium-high flame, feverishness a oil in a vast skillet and supplement a chopped onions. Cook a onions for 5 minutes, afterwards supplement a meat. Using a spatula to mangle it up, prepare a beef until browned. Sprinkle a beef with a flour, stir, and prepare a notation more. Add a tomato puree and vegetables. Cook 5 mins more, until a vegetables are exhilarated through.

Boil a potatoes in pickled H2O until tender. Drain. In a same pot, supplement a half-and-half and butter. Heat until a half-and-half is scalded, afterwards supplement a potatoes and mash. Taste for salt.

Place a beef reduction in a low 2-quart stew or baking dish. Top with a crushed potatoes. Using a tines of a fork, make cranky hatches on a top. Cook in a 400-degree oven for about 25 mins or until a potatoes are browned. Let cold 10 mins before serving.

— Julie Falsetti, a York native, comes from a prolonged line of good cooks. Her column, From Scratch, runs twice monthly in The York Dispatch food section.

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