MY MOTHER'S SHEPHERD'S PIE
Geoffrey Zakarian ate this dish often as a kid, but he didn't know it as shepherd's pie, just as a tasty use of leftovers. "My mom, Viola, served it whenever there was extra meat," he says. "It's the best comfort food." The recipe is easy to adjust based on what you have: You can substitute ground beef or turkey for the lamb or swap the potato for cauliflower or turnip purée.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
- Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.
FRECH MEAT PIE (GREAT-GREAT GRANDMA'S RECIPE)
My great-great grandparents were French Canadian. When a fire destroyed their home, they packed up the few possessions that could not burn (her metal measuring cups and a few pots and pans) and their two small boys and headed to the US to find work. I still have her measuring cups, and thankfully, her recipes which were safely...
Provided by Family Favorites
Categories Savory Pies
Time 2h15m
Number Of Ingredients 10
Steps:
- 1. Place ground pork, onions, garlic and water in large pan and simmer on medium low until all water boils away (about 1 1/2 hours) stirring occasionally. Do not allow to brown at the end.
- 2. While meat is cooking, peel and boil potatoes as you would for mashed potatoes. Do not add butter or milk. Can use left over mashed potatoes, if you have them, but there will be enough fat from the pork. Mash thoroughly with a fork.
- 3. When potatoes and meat are done, combine and add spices. Taste and add more depending on your family's taste. We usually heap the above measurements, but use your own discretion.
- 4. Place bottom pie crust in pan. Add filling and top with top crust. Cut a few small slits for steam to escape. Bake at 350 degrees for 35-45 minutes. Tent loosely at the end if browning too quickly. Serve with a tossed salad and "Fifth Generation Salad Dressing", posted below.
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