Sheperd's Pie

 

 

INGREDIENTS

 

POTATOES

 

1 1/2 pounds russet potatoes

1/4 cup half-and-half

2 ounces unsalted butter

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg yolk

 

MEAT FILLING

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and diced small

2 cloves garlic, minced

1 1/2 pounds ground lamb or beef

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

2 teaspoons freshly chopped rosemary leaves

1 teaspoon freshly chopped thyme leaves

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen  peas

 

DIRECTIONS

 

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
 

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Honey Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup white sugar
• 1 tablespoon baking powder

• 1 cup heavy cream
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 eggs, lightly beaten

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Quinoa Blackbean Salad

 

Ingredients

• 1 cup quinoa
• 2 cups chicken stock                   
• 1/4 cup extra-virgin olive oil
• 2 limes, juiced
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 1/2 cups halved cherry tomatoes
• 1-15 oz can of black beans, drained and rinsed
• 5 green onions, finely chopped
• 1/4 cup chopped fresh cilantro                   

                

Directions

1. Bring quinoa and chicken stock to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
2. Whisk olive oil, lime juice, cumin and 1 teaspoon salt together in a bowl.
3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Gluten Free Chocolate Torte

Ingredients

1 1/2 sticks (12 tablespoons) of unsalted butter
12 ounces of bittersweet chocolate
6 large eggs
1/2 cup granulated sugar
a pinch of sea salt

Directions

Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Cut butter into small pieces.  Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.

Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter.  Sprinkle with powdered sugar or top with whipped cream and fresh raspberries

Never Fail Pie Crust

3 cups flour
1 1/2 cup of shortening
1 egg
1 tsp vinegar
1 tsp salt
5 Tbl ice water

Sift flour, blend in shortening a pastry tool until the dough is the consistency of small peas.  Beat egg, add vinegar, salt and water .  Mix with fork til mixture leaves sides of the bowl and forms ball..  Rolle between two sheets of wax paper.  Gently place over pie plate, press into the sides and trim the edges   Fold the edges under and flute the edges.