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<blockquote data-quote="CleverNickName" data-source="post: 9614384" data-attributes="member: 50987"><p>St. Patrick's Day dinner? How about this classic Irish treat:</p><p></p><p><strong>CleverShepherd's Pie</strong></p><p></p><p>Topping:</p><ul> <li data-xf-list-type="ul">3 pounds peeled and chopped potatoes</li> <li data-xf-list-type="ul">1 cup buttermilk (more or less, to desired consistency)</li> <li data-xf-list-type="ul">1/2 stick of butter, melted</li> <li data-xf-list-type="ul">1/2 cup shredded cheddar cheese</li> <li data-xf-list-type="ul">1 Tbsp. minced chives</li> </ul><p>Filling:</p><ul> <li data-xf-list-type="ul">2 strips of bacon, chopped</li> <li data-xf-list-type="ul">2 lbs. ground lamb</li> <li data-xf-list-type="ul">1 tsp. salt</li> <li data-xf-list-type="ul">1/2 tsp. black pepper</li> <li data-xf-list-type="ul">1 cup chopped onion</li> <li data-xf-list-type="ul">1 cup sliced mushrooms</li> <li data-xf-list-type="ul">1/2 cup peeled and chopped carrot</li> <li data-xf-list-type="ul">1/2 cup peeled and chopped parsnip</li> <li data-xf-list-type="ul">1/2 cup frozen peas</li> <li data-xf-list-type="ul">1 Tbsp. minced garlic</li> <li data-xf-list-type="ul">1/4 cup flour</li> <li data-xf-list-type="ul">2-1/2 cups mushroom broth or beef stock</li> <li data-xf-list-type="ul">2 Tbsp. tomato paste</li> <li data-xf-list-type="ul">1 Tbsp. Worcestershire sauce</li> <li data-xf-list-type="ul">1 Tbsp. dark soy sauce</li> <li data-xf-list-type="ul">1 tsp. thyme</li> <li data-xf-list-type="ul">1 tsp. sage</li> <li data-xf-list-type="ul">1/2 tsp. rosemary</li> <li data-xf-list-type="ul">2 bay leaves</li> </ul><p></p><p>Instructions:</p><ol> <li data-xf-list-type="ol">Preheat your oven to 375°F.</li> <li data-xf-list-type="ol">Put the potatoes in a large pot, cover with water, and boil for about 15 minutes or until tender.</li> <li data-xf-list-type="ol">Drain the potatoes, then mash them</li> <li data-xf-list-type="ol">Stir in the buttermilk, melted butter, cheddar cheese, and minced chives.</li> <li data-xf-list-type="ol">Season to taste with salt and pepper, then set aside.</li> <li data-xf-list-type="ol">Get out your cast iron skillet or Dutch oven.</li> <li data-xf-list-type="ol">Add the chopped bacon and cook until the fat renders out.</li> <li data-xf-list-type="ol">Add the ground lamb, and cook until well-browned.</li> <li data-xf-list-type="ol">Remove the meat and drain, leaving about about a tablespoon of the fat.</li> <li data-xf-list-type="ol">Add the onion, mushrooms, carrots, and parsnips, and cook until tender.</li> <li data-xf-list-type="ol">While the vegetables cook, stir together the broth, Worcestershire sauce, soy sauce, and tomato paste.</li> <li data-xf-list-type="ol">When the veggies are tender, add the garlic and flour, and stir well until all of the vegetables are coated.</li> <li data-xf-list-type="ol">Cook for about a minute or until the flour begins to brown.</li> <li data-xf-list-type="ol">Stir in the broth mixture, and bring to a boil. Keep stirring, the mixture will thicken as it cooks.</li> <li data-xf-list-type="ol">Stir in the thyme, sage, rosemary, and bay leaves, and simmer for 5 minutes.</li> <li data-xf-list-type="ol">Remove from heat, then stir in the peas and the cooked lamb/bacon mixture.</li> <li data-xf-list-type="ol">Season to taste with salt and pepper.</li> <li data-xf-list-type="ol">Spoon the mashed potatoes over the filling mixture (or if you're fancy, use a piping bag) to completely cover the top.</li> <li data-xf-list-type="ol">Bake at 375°F for about 30 minutes, or until the potatoes are browned and the filling is bubbling.</li> <li data-xf-list-type="ol">Remove from heat and allow to rest for 15 minutes before serving.</li> </ol><p>If you don't like lamb, or if you can't find/afford it, you can use ground beef. (I've had people tell me that this is actually called "Cottage Pie" when it's made with beef, but I've never met anyone who cared.)</p><p></p><p>Also, watch the sodium. A lot of these ingredients are already heavily salted from the start (bacon, Worcestershire sauce, soy sauce, broth, sometimes the butter and cheese too) so be gentle and taste as you go. Consider using low-sodium ingredients--you can always add more salt later.</p></blockquote><p></p>
[QUOTE="CleverNickName, post: 9614384, member: 50987"] St. Patrick's Day dinner? How about this classic Irish treat: [B]CleverShepherd's Pie[/B] Topping: [LIST] [*]3 pounds peeled and chopped potatoes [*]1 cup buttermilk (more or less, to desired consistency) [*]1/2 stick of butter, melted [*]1/2 cup shredded cheddar cheese [*]1 Tbsp. minced chives [/LIST] Filling: [LIST] [*]2 strips of bacon, chopped [*]2 lbs. ground lamb [*]1 tsp. salt [*]1/2 tsp. black pepper [*]1 cup chopped onion [*]1 cup sliced mushrooms [*]1/2 cup peeled and chopped carrot [*]1/2 cup peeled and chopped parsnip [*]1/2 cup frozen peas [*]1 Tbsp. minced garlic [*]1/4 cup flour [*]2-1/2 cups mushroom broth or beef stock [*]2 Tbsp. tomato paste [*]1 Tbsp. Worcestershire sauce [*]1 Tbsp. dark soy sauce [*]1 tsp. thyme [*]1 tsp. sage [*]1/2 tsp. rosemary [*]2 bay leaves [/LIST] Instructions: [LIST=1] [*]Preheat your oven to 375°F. [*]Put the potatoes in a large pot, cover with water, and boil for about 15 minutes or until tender. [*]Drain the potatoes, then mash them [*]Stir in the buttermilk, melted butter, cheddar cheese, and minced chives. [*]Season to taste with salt and pepper, then set aside. [*]Get out your cast iron skillet or Dutch oven. [*]Add the chopped bacon and cook until the fat renders out. [*]Add the ground lamb, and cook until well-browned. [*]Remove the meat and drain, leaving about about a tablespoon of the fat. [*]Add the onion, mushrooms, carrots, and parsnips, and cook until tender. [*]While the vegetables cook, stir together the broth, Worcestershire sauce, soy sauce, and tomato paste. [*]When the veggies are tender, add the garlic and flour, and stir well until all of the vegetables are coated. [*]Cook for about a minute or until the flour begins to brown. [*]Stir in the broth mixture, and bring to a boil. Keep stirring, the mixture will thicken as it cooks. [*]Stir in the thyme, sage, rosemary, and bay leaves, and simmer for 5 minutes. [*]Remove from heat, then stir in the peas and the cooked lamb/bacon mixture. [*]Season to taste with salt and pepper. [*]Spoon the mashed potatoes over the filling mixture (or if you're fancy, use a piping bag) to completely cover the top. [*]Bake at 375°F for about 30 minutes, or until the potatoes are browned and the filling is bubbling. [*]Remove from heat and allow to rest for 15 minutes before serving. [/LIST] If you don't like lamb, or if you can't find/afford it, you can use ground beef. (I've had people tell me that this is actually called "Cottage Pie" when it's made with beef, but I've never met anyone who cared.) Also, watch the sodium. A lot of these ingredients are already heavily salted from the start (bacon, Worcestershire sauce, soy sauce, broth, sometimes the butter and cheese too) so be gentle and taste as you go. Consider using low-sodium ingredients--you can always add more salt later. [/QUOTE]
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