In several books I've read about life in England, Ireland, or Scotland, Shepherds pie is usually mentioned as a staple, poor mans dish, in contrast to roast beef dinners for the more wealthy people would be eating. I never felt that it was an especially tasty dish but more of a cheap and filling dish for those who were not able to have anything better. However, you should understand that Shepherds pie is considered to be a real Irish dish as opposed to "corned beef and cabbage" which is really not Irish but more of a dish stamped "made in Amreica".Yet today Shepherds pie has a better reputation and actually is looked upon as more of a treat than a necessity due to cost. The recipe I am giving you is what I consider an Italian variation to the true Irish dish but still retaining its Irish roots. I also have added another change in how it is prepared. I thought, how does one consider it to be a pie if one doesn't use a pie crust? So this recipe can be made with a pie crust or made more the traditional way without one. Please let me know what you think about this recipe. ENJOY
INGREDIENTS:
1/2 cup of virgin olive oil
1 stick of unsalted butter
1 lb of ground beef, lamb or veal
2 or 2 shreded carrots
1/2 lb of crimini or button mushrooms
1 1/2 lbs of potatoes
1 cup of minced onions
3 bay leaves or 2 if fresh
1 tsp of coarse black pepper
a dash of ground nutmeg
2 tab of flour
1 cup of beef stock
1 cup of heavy cream
1/2 cup sour cream
1/2 cup of shredded sharp cheddar cheese
1/2 cup of shredded yellow cheddar cheese
9 inch by 13 inch glass or steel pan
OPTIONAL: one pie crust
DIRECTIONS:
1.peel and cube the potatoes and boil in enough
salted water (about a couple of tab)to cover them
until easily poked with a fork about 15 minutes (set aside)
2. pour the oil into a large fry pan and add half of a
stick of butter until melted
3. add the onions, mushrooms, and shredded carrots and
saute until slightly brown
4. add the ground meat and stir in until incorporated
and slightly brown
5. in a separate fry pan add the other 1/2 stick of
butter and saute until melted and then add the
2 tab of flour to make a roux
6. add the beef stock and Worcestershire sauce
to the roux and stir until well incorporated (set aside)
7. OPTIONAL: make a pie crust (recipe #75)
and cover the bottom and sides of a large lasagna
glass or metal pan 9 inch by 13 inch and put into
a 400 degree oven and bake until it is browned;
or if you don't wish to have a pie crust just add
the ingredients directly into the lasagna pan
8. begin by adding the meat and vegtables into the
pan
9. now drain the potatoes and put them into a bowl
10. mix the sour cream, egg and heavy cream together
and add to the potatoes and mash and whip until
smooth
8. now mix the meat with the vegtables
9. add the gravy mix to the meat and vegtables
and stir well until incorporated
10. put the meat and vegtables into the lasagna pan
11. add the potatoes on top and smooth evenly
12. sprinkle the two cheeses on top of the potatoes
13. sprinkle the paprika evenly on the cheeses
14. broil the pie until the cheeses melt and slightly
brown
15. this recipe will serve 6 to 8 generously
INGREDIENTS:
1/2 cup of virgin olive oil
1 stick of unsalted butter
1 lb of ground beef, lamb or veal
2 or 2 shreded carrots
1/2 lb of crimini or button mushrooms
1 1/2 lbs of potatoes
1 cup of minced onions
3 bay leaves or 2 if fresh
1 tsp of coarse black pepper
a dash of ground nutmeg
2 tab of flour
1 cup of beef stock
1 cup of heavy cream
1/2 cup sour cream
1/2 cup of shredded sharp cheddar cheese
1/2 cup of shredded yellow cheddar cheese
9 inch by 13 inch glass or steel pan
OPTIONAL: one pie crust
DIRECTIONS:
1.peel and cube the potatoes and boil in enough
salted water (about a couple of tab)to cover them
until easily poked with a fork about 15 minutes (set aside)
2. pour the oil into a large fry pan and add half of a
stick of butter until melted
3. add the onions, mushrooms, and shredded carrots and
saute until slightly brown
4. add the ground meat and stir in until incorporated
and slightly brown
5. in a separate fry pan add the other 1/2 stick of
butter and saute until melted and then add the
2 tab of flour to make a roux
6. add the beef stock and Worcestershire sauce
to the roux and stir until well incorporated (set aside)
7. OPTIONAL: make a pie crust (recipe #75)
and cover the bottom and sides of a large lasagna
glass or metal pan 9 inch by 13 inch and put into
a 400 degree oven and bake until it is browned;
or if you don't wish to have a pie crust just add
the ingredients directly into the lasagna pan
8. begin by adding the meat and vegtables into the
pan
9. now drain the potatoes and put them into a bowl
10. mix the sour cream, egg and heavy cream together
and add to the potatoes and mash and whip until
smooth
8. now mix the meat with the vegtables
9. add the gravy mix to the meat and vegtables
and stir well until incorporated
10. put the meat and vegtables into the lasagna pan
11. add the potatoes on top and smooth evenly
12. sprinkle the two cheeses on top of the potatoes
13. sprinkle the paprika evenly on the cheeses
14. broil the pie until the cheeses melt and slightly
brown
15. this recipe will serve 6 to 8 generously
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