... Recipe: Root & Fungus Pie (attn: Roan) ...
Told Roan I'd post the recipe I use for "Shepherd's Pie" with my changes. Here it is, then going to make it:
Original Recipe for: Shepherd's Pie
4 Servings
3-4 Medium potatoes
1 tbsp. butter
2 tbsp. milk
1 medium onion, chopped
1 carrot, diced
1/2 c. frozen green peas
2 tbsp. oil
1 lb. ground lamb (or beef - then it is called "Cottage Pie")
1 rounded tbsp. flour
3/4 c. beef stock
1 tbsp. chopped parsley
1 tsp. Worcestershire sauce
Salt, black & white pepper
METHOD:
Peel potoatoes and cut into quarters. Cook in boiling salted water for about 15 minutes, or until just tender.
Drain & mash the potatoes with butter and milk and season with salt and pepper.
Meanwhile, heat oil in large skillet. Saute meat until lightly browned, breaking it up with a fork. Add the onion and carrot and continue cooking for several minutes until the onion is translucent. Sprinkle the flour over the top, mixing well. Add the stock, peas and seasonings, reduce the heat. Cover and simmer for 10 minutes.
Pour mixture into a buttered baking dish. Top with layer of mashed potatoes. Place into a 375 degree (F) oven for 30-40 minutes until brown and bubbling. Serve immediately.
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Crystal's Changes/Notes: Root & Fungus Pie
When mashing the potatoes, I also add powdered garlic and a knob of cream cheese (Philadelphia).
We omit the peas, but add parsnips & mushrooms. Peel & dice the carrots and parsnips and put them into a small pot of boiling water for 5ish minutes (getting them a bit soft). Slice the mushrooms. Also, we use "shallots" (small onions) and add fresh garlic (or powdered if out of fresh) to the frying meat. Also, I generally add a "dry herb mix" since I seldom have fresh herbs on hand to the meat mixture.
I cook the meat and onion/garlic/shallot with salt, pepper, herbs. Add mushrooms. Once those are done, drain the carrot/parsnip and add those. Sprinkle the flour over the whole mess and stir it in. Add the stock - I normally just use boullion cubes dissolved in water for the stock. I'll also add a dash of soy sauce, and only a few drops of the Worcestershire, as I find that any more than that and the flavor of the sauce is too strong for my liking. Stir it around, then let it simmer for a bit before transferring to the baking dish (we use a glass or ceramic one with lid) and adding the potato layer on top. I will normally cover it for the first 20 to 30 minutes, then uncover only for the last 10 minutes so it doesn't get too dried out.
Sometimes we have also added celery, if we have it. Cook it a bit with the carrots and parsnips and add to the mixture when you add those.
Original Recipe for: Shepherd's Pie
4 Servings
3-4 Medium potatoes
1 tbsp. butter
2 tbsp. milk
1 medium onion, chopped
1 carrot, diced
1/2 c. frozen green peas
2 tbsp. oil
1 lb. ground lamb (or beef - then it is called "Cottage Pie")
1 rounded tbsp. flour
3/4 c. beef stock
1 tbsp. chopped parsley
1 tsp. Worcestershire sauce
Salt, black & white pepper
METHOD:
Peel potoatoes and cut into quarters. Cook in boiling salted water for about 15 minutes, or until just tender.
Drain & mash the potatoes with butter and milk and season with salt and pepper.
Meanwhile, heat oil in large skillet. Saute meat until lightly browned, breaking it up with a fork. Add the onion and carrot and continue cooking for several minutes until the onion is translucent. Sprinkle the flour over the top, mixing well. Add the stock, peas and seasonings, reduce the heat. Cover and simmer for 10 minutes.
Pour mixture into a buttered baking dish. Top with layer of mashed potatoes. Place into a 375 degree (F) oven for 30-40 minutes until brown and bubbling. Serve immediately.
-------------------------
Crystal's Changes/Notes: Root & Fungus Pie
When mashing the potatoes, I also add powdered garlic and a knob of cream cheese (Philadelphia).
We omit the peas, but add parsnips & mushrooms. Peel & dice the carrots and parsnips and put them into a small pot of boiling water for 5ish minutes (getting them a bit soft). Slice the mushrooms. Also, we use "shallots" (small onions) and add fresh garlic (or powdered if out of fresh) to the frying meat. Also, I generally add a "dry herb mix" since I seldom have fresh herbs on hand to the meat mixture.
I cook the meat and onion/garlic/shallot with salt, pepper, herbs. Add mushrooms. Once those are done, drain the carrot/parsnip and add those. Sprinkle the flour over the whole mess and stir it in. Add the stock - I normally just use boullion cubes dissolved in water for the stock. I'll also add a dash of soy sauce, and only a few drops of the Worcestershire, as I find that any more than that and the flavor of the sauce is too strong for my liking. Stir it around, then let it simmer for a bit before transferring to the baking dish (we use a glass or ceramic one with lid) and adding the potato layer on top. I will normally cover it for the first 20 to 30 minutes, then uncover only for the last 10 minutes so it doesn't get too dried out.
Sometimes we have also added celery, if we have it. Cook it a bit with the carrots and parsnips and add to the mixture when you add those.