Any new twists on shepherd's pie? I saw the one in the archives with
- Thread starter dawnnys
- Start date
REC: Italian Chickenherd’s Pie
Italian Chickenherd’s Pie
serves 4
Ingredients:
4 links sweet italian sausage
2 tbs olive oil
1/2 pound mushrooms
1 cup carrots, sliced
3 tbs roasted garlic
1/4 cup V-8
1/4 cup red wine
1 tsp ground cinnamon
4 bay leaves, crushed
5 medium yukon gold potatoes
3 tbs butter
1/2 cup half and half (I used fat free)
1/2 pound feta
1/4 cup grated romano or parmesan
Preparation:
Crumble the sausage and brown well over medium high heat with the olive oil.
add the mushrooms, carrots and garlic; and continue to sauté, stirring well, for another coupla minutes.
add the V-8, wine, cinnamon and garlic; reduce the heat to medium and continue to cook for about 20 minutes.
nuke the spuds for 15 minutes and 33 seconds, turning the potatoes a coupla times. (be sure to turn the microwave off before opening the door (ask me sometimes why watching this dumb kid at a subway heating the chicken teriyaki reminded me to stick that caution in)). i didn’t peel the potatoes. you can if you don’t mind throwing away all those vitamins (or are less lazy than i). chop the potatoes coarsely, add the butter and moosh with a wooden fork or potato moosher. continue mooshing whilst adding the cream slowly. i didn’t try to beak up all the lumps, but the potatoes were a nice flaky texture and broke up well (much better than the ill-advised method of “mashing the poor guys in a food processor when i did the german shepherd’s pie). crumble in the feta and stir well.
spread about 1/3 of the potato mixture on the bottom of a 3-qt casserole, add the meat and stuff, and top with the rest of the potato mixture.
bake at 350 degrees for 30 minutes.
sprinkle the grated cheese over top and run under the broiler for a minute or so until the cheese browns.
Variations:
increase the wine by 2 tbs and substitute 2 tbs tomato paste for the V-8
can the whole pie bit and just crumble some feta into your next batch of mashed potatoes.
Italian Chickenherd’s Pie
serves 4
Ingredients:
4 links sweet italian sausage
2 tbs olive oil
1/2 pound mushrooms
1 cup carrots, sliced
3 tbs roasted garlic
1/4 cup V-8
1/4 cup red wine
1 tsp ground cinnamon
4 bay leaves, crushed
5 medium yukon gold potatoes
3 tbs butter
1/2 cup half and half (I used fat free)
1/2 pound feta
1/4 cup grated romano or parmesan
Preparation:
Crumble the sausage and brown well over medium high heat with the olive oil.
add the mushrooms, carrots and garlic; and continue to sauté, stirring well, for another coupla minutes.
add the V-8, wine, cinnamon and garlic; reduce the heat to medium and continue to cook for about 20 minutes.
nuke the spuds for 15 minutes and 33 seconds, turning the potatoes a coupla times. (be sure to turn the microwave off before opening the door (ask me sometimes why watching this dumb kid at a subway heating the chicken teriyaki reminded me to stick that caution in)). i didn’t peel the potatoes. you can if you don’t mind throwing away all those vitamins (or are less lazy than i). chop the potatoes coarsely, add the butter and moosh with a wooden fork or potato moosher. continue mooshing whilst adding the cream slowly. i didn’t try to beak up all the lumps, but the potatoes were a nice flaky texture and broke up well (much better than the ill-advised method of “mashing the poor guys in a food processor when i did the german shepherd’s pie). crumble in the feta and stir well.
spread about 1/3 of the potato mixture on the bottom of a 3-qt casserole, add the meat and stuff, and top with the rest of the potato mixture.
bake at 350 degrees for 30 minutes.
sprinkle the grated cheese over top and run under the broiler for a minute or so until the cheese browns.
Variations:
increase the wine by 2 tbs and substitute 2 tbs tomato paste for the V-8
can the whole pie bit and just crumble some feta into your next batch of mashed potatoes.
Thanks rvb, although I recently
took the time and read through the backs of all those refried beans at the store (Ortega, Old El Paso, Goya?). The fat content, I mean.
Surprisingly, they don't have much fat in them at all, and the kind I buy has zero fat. But thanks for the suggestion of black beans and salsa. Sounds yummy!
took the time and read through the backs of all those refried beans at the store (Ortega, Old El Paso, Goya?). The fat content, I mean.
Surprisingly, they don't have much fat in them at all, and the kind I buy has zero fat. But thanks for the suggestion of black beans and salsa. Sounds yummy!
It is, Marg. Here is a link to rvb's post and the Greek version in there too.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=25567
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=25567
This is what I did - basically the Greek version (now I realize that the German)
(variation was because rvb IS German - all this time I had thought it had saurkraut, beer, vinegar, brown mustard or some other ingredient that gave it a German twist).
) - hmm, that does sound good too - ! So since I omitted the feta cheese, I guess it's now plain old English cottage pie.
I used mild cheese instead of the feta and instead of using potatoes on the bottom, I used 4 slices of bread before putting the beef and sauce on top, covered with the mashed potatoes. I also omitted the tomato sauce.
3 medium potatoes, mashed with butter and milk
1 pound lean ground beef
1 small shallot, minced
3-4 mushrooms, cleaned and chopped
1/4 cup dry wine
1 Tbsp flour
2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp nutmeg
1/2 cup cheddar cheese, grated
1 T butter
Prepare mashed potatoes as usual, adding butter and milk to get desired consistency. Saute beef, shallots, and mushrooms until beef is browned through. Add wine and flour to thicken; add pepper and nutmeg.
Layer bread in bottom of an 8 x 8-inch pan and top with beef mixture, followed by mashed potatoes. Score top of mashed potatoes with a fork and sprinkle grated cheese on top.
Bake at 400 degrees F, uncovered, for about 30 minutes, and then broil for an additional 5 minutes or until cheese is melted and potatoes are light brown. (At this point, I took it out of the oven and brushed some butter on top.)
Let stand 10 minutes and enjoy. Serves about 6.
(I also added a layer of corn/peas on top of the meat mixture before adding potato layer.)
(variation was because rvb IS German - all this time I had thought it had saurkraut, beer, vinegar, brown mustard or some other ingredient that gave it a German twist).
) - hmm, that does sound good too - ! So since I omitted the feta cheese, I guess it's now plain old English cottage pie.I used mild cheese instead of the feta and instead of using potatoes on the bottom, I used 4 slices of bread before putting the beef and sauce on top, covered with the mashed potatoes. I also omitted the tomato sauce.
3 medium potatoes, mashed with butter and milk
1 pound lean ground beef
1 small shallot, minced
3-4 mushrooms, cleaned and chopped
1/4 cup dry wine
1 Tbsp flour
2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp nutmeg
1/2 cup cheddar cheese, grated
1 T butter
Prepare mashed potatoes as usual, adding butter and milk to get desired consistency. Saute beef, shallots, and mushrooms until beef is browned through. Add wine and flour to thicken; add pepper and nutmeg.
Layer bread in bottom of an 8 x 8-inch pan and top with beef mixture, followed by mashed potatoes. Score top of mashed potatoes with a fork and sprinkle grated cheese on top.
Bake at 400 degrees F, uncovered, for about 30 minutes, and then broil for an additional 5 minutes or until cheese is melted and potatoes are light brown. (At this point, I took it out of the oven and brushed some butter on top.)
Let stand 10 minutes and enjoy. Serves about 6.
(I also added a layer of corn/peas on top of the meat mixture before adding potato layer.)