Recipe of the Day #2
Feb. 8th, 2007 11:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundShepherd's Pie
700 g ground lamb
half a can Guinness stout (to marinade ground lamb)
1 large onion, diced
1 carrot, diced (optional)
2 garlic cloves, chopped
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup chopped english parsley
75 ml worcestershire sauce
2 teaspoons flour (for thickening)
2 tablespoons olive oil
salt & pepper
1 kg potatoes (peel, boil, mash & season)
1. Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
2. In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
3. Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
4. Add the cooked mince into this pan and mix well.
5. Add dried marjoram, rosemary and thyme and mix well.
6. Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
7. Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
8. Add salt & pepper to taste.
9. Cook potatoes in salted water till soft enough to mash.
10. Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
11. Pour cooked mince mixture in a big enough pyrex dish.
12. Layer the mash potato on top and seal the edges.
13. Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
14. Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!
Vegan Shepherd's Pie
About 6 servings
1 pound firm Chinese-style tofu, in tub, unopened
1/4 cup tamari soy sauce
1/2 teaspoon garlic powder (or 1 garlic clove, pressed or minced finely)
6 medium-sized potatoes
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1/4 - 1/2 cup plain soy milk, optional
5-6 Tablespoons sunflower or other light oil, divided
2 large onions, chopped coarsely
2 cloves garlic, pressed or minced
2 large ribs celery, chopped coarsely
1 10-ounce package mushrooms, sliced thick
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh dill
Advance preparation: Tofu: Place the package of tofu in the freezer and leave at least overnight to freeze solid. Remove from freezer and place in refrigerator to defrost, at least overnight. When fully defrosted, remove from the package, wrap the tofu in a paper towel or two, return it to the tub, and put a weight on top to press out the excess water (another 1-pound tub of tofu works well) for at least 30 minutes. Remove tofu from the towels and cut into bite-sized pieces and place in a mixing bowl or loaf pan. Mix together the soy sauce and garlic, and pour over the tofu. Allow the tofu to marinate in this mixture for an hour, stirring occasionally to cover all pieces if necessary.
Potatoes: Cut the potatoes into one-inch cubes. Fill a pot large enough to hold the potatoes 3/4 full of water; bring it to a boil. Add the potatoes, lower the heat to medium, and cook until the potatoes are tender, about 20-30 minutes. Remove potatoes to a large mixing bowl, keeping some of the cooking water. Mash the potatoes with a fork or whip with a hand-held mixer, adding the pepper and salt along with enough cooking water or soy milk, plus 2 Tablespoons of the oil. Potatoes should be well mashed or whipped, but not soft or runny (in other words, don't add more liquid than you need to :).
To prepare the pie: Preheat oven to 375 deg F. In a large, heavy skillet, heat 3 Tablespoons of oil over medium heat (use additional oil if necessary during the stir-frying process). Add the onions, and stir-fry for about two minutes. Add the garlic and celery, and stir-fry for another two minutes. Then add the mushrooms, and stir-fry for another two or three minutes. Lift the tofu from the marinade with a slotted spoon, and add to the skillet. Stir-fry until all vegetables are tender and tofu is lightly browned, about three or four minutes. Stir in the marinade, parsley, and dill, mixing well, and remove from heat. Pour tofu-vegetable mixture into a deep baking dish, preferably round. Spread the mashed potatoes evenly over the top of the mixture. Bake for 45-50 minutes, or until potatoes are set and lightly browned. Serve hot, spooning out both potatoes and tofu-vegetable mixture for each serving.
Variation: Bake in a deep-dish prepared pie crust, homemade or purchased.
Alaska Salmon Shepherd's Pie
* 1 lb. canned salmon, drained and flaked, reserving 2 Tbs. liquid
* 10 ounces frozen mixed vegetables, thawed
* 3/4 tsp. dill weed
* 2 cups prepared mashed potatoes
* 1/8 tsp. paprika
Preheat oven to 400°F. Place salmon, reserved liquid, vegetables and dill in a baking dish and mix gently. Spread mashed potatoes over the top.
Bake 20-25 minutes, or until heated through. Sprinkle with paprika before serving.
Basque Shepherd's Pie
4 Servings
Ingredients
4 ea Slices Bacon
3 ea Med. Potatoes
2 ts Sliced Green Onions/ tops
1 tb Snipped Parsley
3/4 ts Salt
1/8 ts Dried Thyme, Crushed
Dash Pepper
4 ea Large Eggs
Instructions
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside.
In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat until potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat until egg is set in center, 8 to 10 minutes.
With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
Sprinkle crumbled bacon atop. Serve hot.
700 g ground lamb
half a can Guinness stout (to marinade ground lamb)
1 large onion, diced
1 carrot, diced (optional)
2 garlic cloves, chopped
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup chopped english parsley
75 ml worcestershire sauce
2 teaspoons flour (for thickening)
2 tablespoons olive oil
salt & pepper
1 kg potatoes (peel, boil, mash & season)
1. Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
2. In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
3. Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
4. Add the cooked mince into this pan and mix well.
5. Add dried marjoram, rosemary and thyme and mix well.
6. Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
7. Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
8. Add salt & pepper to taste.
9. Cook potatoes in salted water till soft enough to mash.
10. Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
11. Pour cooked mince mixture in a big enough pyrex dish.
12. Layer the mash potato on top and seal the edges.
13. Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
14. Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!
Vegan Shepherd's Pie
About 6 servings
1 pound firm Chinese-style tofu, in tub, unopened
1/4 cup tamari soy sauce
1/2 teaspoon garlic powder (or 1 garlic clove, pressed or minced finely)
6 medium-sized potatoes
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1/4 - 1/2 cup plain soy milk, optional
5-6 Tablespoons sunflower or other light oil, divided
2 large onions, chopped coarsely
2 cloves garlic, pressed or minced
2 large ribs celery, chopped coarsely
1 10-ounce package mushrooms, sliced thick
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh dill
Advance preparation: Tofu: Place the package of tofu in the freezer and leave at least overnight to freeze solid. Remove from freezer and place in refrigerator to defrost, at least overnight. When fully defrosted, remove from the package, wrap the tofu in a paper towel or two, return it to the tub, and put a weight on top to press out the excess water (another 1-pound tub of tofu works well) for at least 30 minutes. Remove tofu from the towels and cut into bite-sized pieces and place in a mixing bowl or loaf pan. Mix together the soy sauce and garlic, and pour over the tofu. Allow the tofu to marinate in this mixture for an hour, stirring occasionally to cover all pieces if necessary.
Potatoes: Cut the potatoes into one-inch cubes. Fill a pot large enough to hold the potatoes 3/4 full of water; bring it to a boil. Add the potatoes, lower the heat to medium, and cook until the potatoes are tender, about 20-30 minutes. Remove potatoes to a large mixing bowl, keeping some of the cooking water. Mash the potatoes with a fork or whip with a hand-held mixer, adding the pepper and salt along with enough cooking water or soy milk, plus 2 Tablespoons of the oil. Potatoes should be well mashed or whipped, but not soft or runny (in other words, don't add more liquid than you need to :).
To prepare the pie: Preheat oven to 375 deg F. In a large, heavy skillet, heat 3 Tablespoons of oil over medium heat (use additional oil if necessary during the stir-frying process). Add the onions, and stir-fry for about two minutes. Add the garlic and celery, and stir-fry for another two minutes. Then add the mushrooms, and stir-fry for another two or three minutes. Lift the tofu from the marinade with a slotted spoon, and add to the skillet. Stir-fry until all vegetables are tender and tofu is lightly browned, about three or four minutes. Stir in the marinade, parsley, and dill, mixing well, and remove from heat. Pour tofu-vegetable mixture into a deep baking dish, preferably round. Spread the mashed potatoes evenly over the top of the mixture. Bake for 45-50 minutes, or until potatoes are set and lightly browned. Serve hot, spooning out both potatoes and tofu-vegetable mixture for each serving.
Variation: Bake in a deep-dish prepared pie crust, homemade or purchased.
Alaska Salmon Shepherd's Pie
* 1 lb. canned salmon, drained and flaked, reserving 2 Tbs. liquid
* 10 ounces frozen mixed vegetables, thawed
* 3/4 tsp. dill weed
* 2 cups prepared mashed potatoes
* 1/8 tsp. paprika
Preheat oven to 400°F. Place salmon, reserved liquid, vegetables and dill in a baking dish and mix gently. Spread mashed potatoes over the top.
Bake 20-25 minutes, or until heated through. Sprinkle with paprika before serving.
Basque Shepherd's Pie
4 Servings
Ingredients
4 ea Slices Bacon
3 ea Med. Potatoes
2 ts Sliced Green Onions/ tops
1 tb Snipped Parsley
3/4 ts Salt
1/8 ts Dried Thyme, Crushed
Dash Pepper
4 ea Large Eggs
Instructions
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside.
In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat until potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat until egg is set in center, 8 to 10 minutes.
With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
Sprinkle crumbled bacon atop. Serve hot.
