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St. Patrick’s Day Dinner

In honor of St. Patrick’s Day, I decided to make Shepherd’s Pie tonight for dinner. I did a pretty traditional recipe from Alton Brown, except I substituted ground sirloin for ground lamb.  I also added a handful of shredded jack/cheddar cheese mix and a sprinkling of garlic to the potatoes because I like interesting potatoes.  I also put a good twist on the Shepherd’s pie by making it into cupcakes! I found some jumbo muffin size foil wrappers at the grocery store today and they made a much nicer serving size than the regular cupcake sized liners were. They were a little harder to fill and smooth the potatoes on because they are a bit flimsier than a real cup would be. I just picked them up in my hand and held them closed while I got the potatoes nicely spread on it.

Shepherd’s Pie
Adapted from Alton Brown’s Shepherd’s Pie Recipe

Ingredients

For the potatoes:
1 1/2 pounds red potatoes
1/4 cup milk
2 ounces unsalted butter
1/2 teaspoon garlic powder
1/2 cup shredded jack and cheddar cheese
Salt and pepper to taste

For the meat filling:
1 tablespoon Extra Virgin Olive Oil
1 tablespoon
1 cup chopped onion
2 carrots, peeled and diced small
1 12oz package button mushrooms, diced
2 cloves garlic, minced
1 1/2 pounds ground sirloin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon freshly chopped thyme leaves
1/2 cup frozen corn kernels
1/2 cup frozen peas

Directions:

Wash the red potatoes and place in a medium saucepan and cover with cold water. Put the pan on high heat with a lid, until it boils. Once it boils, uncover it, and turn it down to a simmer. Cook the potatoes until they are fork tender, approximately 10 to 15 minutes. Meanwhile, heat the milk and butter in a microwave safe bowl, in your microwave for about 30 seconds – just until it is heated through. Once the potatoes are ready, put them in the bowl of a standing mixer and add the milk/butter mixture plus the cheese and salt/pepper/garlic powder. Mix them until they are whipped nicely. If you don’t have a mixer, you can put them back into the saucepan with the other ingredients and mash them with a potato masher.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the oil into a 12-inch saute pan and set over medium high heat. Once the oil is hot, add the onion, carrots, and mushrooms and saute just until they start to brown. Add the lamb, salt and pepper, and garlic and cook until everything is nice and brown and cooked through. Sprinkle the flour around the pan and mix it well. Let it cook for another minute and then add the tomato paste, chicken broth, Worcestershire, and thyme. Stir it well. Bring the mixture to a boil and cook it until it is thick like a gravy. This took me around 5 minutes but it could take up to 10-12 depending on the heat of your pan.

Add the corn and peas to the meat mixture. Line a baking sheet with foil Jumbo muffin liners in a 3×4 grid. Using an ice cream scoop, fill the liners almost to the top with meat filling. The mixture should fill 12 liners. With a smaller scoop or tablespoon, put a spoonful of mashed potatoes on each one. Flatten and smooth with a spatula. Bake in the oven for 25 minutes or until the potatoes are nice and brown on top.

 
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Posted by on March 17, 2012 in General Food, Meals!

 

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Po-ta-toes

So, since bfzzzzz asked me to put less recipes per post, I decided to make this one separate from the baked one. I made a simple dinner tonight but the recipe for the potatoes was good so I figured I would post it here. I made broccoli, roasted in a foil pouch with a little butter and salt and pepper. Also, a ribeye steak, mushrooms with onions and garlic, baked mashed potatoes, and garlic butter crescent rolls.
Most of these things are simple. I have posted my mushroom recipe before so I wont bother writing all that out and the steak just had some olive oil and salt and pepper on it when I cooked it. The crescent rolls were courtesy of the Pillsbury Dough Boy.

The real star here was supposed to be the potatoes. Giada DiLaurentiis made this on the food network Thanksgiving special I was watching yesterday and they looked yummy. Mine came out delicious but they needed more of something. Something spicy or salty – maybe crumbled bacon. It is a good base recipe for mashed potatoes tho!

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy: Giada De Laurentiis
Show: Everyday Italian Episode: Just for Two

Ingredients

* 1 tablespoon butter
* 4 pounds russet potatoes, peeled, cut into 1-inch pieces
* 1 cup whole milk
* 1/2 cup (1 stick) butter, melted
* 1 1/2 cups grated mozzarella
* 1 cup freshly grated Parmesan
* Salt and freshly ground black pepper
* 2 tablespoons plain dry bread crumbs

Directions

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

This was a simple recipe and it makes a BUNCH of potatoes! Enjoy!!

 
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Posted by on November 22, 2008 in General Food, Meals!

 

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