Text 16046, 96 rader
Skriven 2011-09-27 20:30:22 av Dave Drum (1:261/38)
Ärende: TVFN 489
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thanksgiving Leftovers Shepherd's Pie
 Categories: Poultry, Vegetables, Herbs, Potatoes
      Yield: 5 servings

      1 tb Unsalted butter
      4 ts Olive oil
      1 c  Chopped yellow onion
      2 lg Carrots; peeled, chopped
    1/4 ts Essence or Creole Seasoning
    1/4 ts + 1/8 ts salt
    1/2 ts Fresh ground black pepper
      1 ts Minced garlic
      4 oz Mushrooms; stemmed, wiped
           - clean, sliced
    1/2 ts Chopped fresh thyme leaves
      1    Bay leaf
      1 tb All-purpose flour
      2 ts Tomato paste
  2 1/2 c  Chopped or shredded roast
           - turkey
  1 1/4 c  Chicken stock or broth
    1/2 c  Green peas
      4 c  Leftover mashed potatoes or
           Basic Mashed Potatoes
    3/4 c  Grated sharp Cheddar
           Chopped parsley leaves;
           - garnish

MMMMM-------------------BASIC MASHED POTATOES------------------------
      2 lb Potatoes; peeled, quartered,
           - in 1" wedges
    3/4 ts Salt
    1/2 c  Milk
      4 tb Unsalted butter
      3 tb Heavy cream
    1/4 ts Ground black pepper

  Recipe courtesy Emeril Lagasse

  Traditionally, shepherd's pie is made with lamb and "cottage
  pie" is made with beef. This is my twist on these 2 favorite
  English casseroles, substituting leftover roast turkey for
  the meat.

  For the spuds: Place the potatoes in a medium, heavy
  saucepan with enough salted water to cover by 1-inch. Bring
  to the boil, reduce the heat to medium-low, and simmer until
  the potatoes are fork tender, about 25 minutes.

  Drain in a colander and return to the saucepan. Over
  medium-low heat, cook the potatoes for 1 minute to dry. Add
  the milk, butter, cream, salt and pepper and mash until
  smooth, 3 to 4 minutes.

  For the pie: Preheat the oven to 400øF/205øC. Lightly grease
  a 9-inch square or 2.2 quart baking dish with the butter and
  set aside.

  In a large saute pan or skillet, heat the oil over
  medium-high heat. Add the onions, carrots, Essence, salt,
  and pepper and cook, stirring, until the onions are soft,
  about 3 minutes. Add the garlic and cook, stirring, for 20
  seconds. Add the mushrooms, thyme, and bay leaf and cook,
  stirring, until the mushrooms are soft, 3 to 4 minutes. Add
  the flour and cook, stirring, until thick, about 1 minute.
  Stir in the tomato paste and cook, stirring, for 1 minute.
  Add the meat and stir well to combine. Gradually add the
  stock and then the peas, and bring to a boil. Reduce the
  heat to medium-low and simmer until the mixture is
  thickened, 6 to 8 minutes.

  Remove from the heat and discard the bay leaf. Carefully
  transfer to the prepared dish and spoon the potatoes over
  the meat mixture, spreading to the edges. Sprinkle with the
  cheese and bake until the cheese is bubbly and the potatoes
  are crisp around the edges, 22 to 25 minutes.

  Let sit for 10 minutes before serving. Garnish with chopped
  parsley and serve.

  Yield: 4 to 6 servings

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 27 November 2009

  Uncle Dirty Dave's Archives

MMMMM

... "Abstain from all appearance of evil." -- 1 Thessalonians 5:22

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)