Yesterday, I featured Wee bear's favorite St. Patrick's Day dinner. Today, I am offering mine! It is fun to relate our favorite foods to a Holiday, and when you think of that holiday, think of not only the food, but, who you shared it with. Good times and good memories!
Joan's Shepard's Pie
2 lb. Potato, Red, Scrubbed and chopped in 1/2 inch pieces
2 T sour cream
2 T sour cream
2 large egg yolks
1/2 c. heavy cream
1 1/2 T. olive oil, extra virgin
32 oz. lamb, Ground
1 large carrot, Peeled and chopped
1 large onion, Peeled and chopped
3 large garlic cloves, Minced
2 T. butter, unsalted
2 T. flour
1 c. chicken stock
1 T. garlic powder
2 T.Worcestershire sauce
12 ounce(s) peas, frozen
1/2 c. heavy cream
1 1/2 T. olive oil, extra virgin
32 oz. lamb, Ground
1 large carrot, Peeled and chopped
1 large onion, Peeled and chopped
3 large garlic cloves, Minced
2 T. butter, unsalted
2 T. flour
1 c. chicken stock
1 T. garlic powder
2 T.Worcestershire sauce
12 ounce(s) peas, frozen
2 T. Italian parsley, Finely minced
Directions:
1) Put potatoes in a pot and cover with water. Place on the cook top and bring to a boil, lower heat to a simmer.
Once potatoes are tender strain into a colander, put back into pot on cook top to get rid of excess water. Set aside.
1) Put potatoes in a pot and cover with water. Place on the cook top and bring to a boil, lower heat to a simmer.
Once potatoes are tender strain into a colander, put back into pot on cook top to get rid of excess water. Set aside.
2) Meanwhile, mix sour cream, yolks and heavy cream. Mix Potatoes with cream mixture and set aside.
3) Heat oil in a large saute pan and add lamb and brown. Remove lamb and cover with foil in a casserole dish.
4) Using the lamb juices, saute the carrot and onion until translucent (approximately 8 minutes), add garlic for an additional 2 minutes.
5) Preheat oven to 350 degrees.
6) Make roux by heating butter and slowly stirring in flour. Add in lamb stock and season with garlic powder and worchester sauce.
7) Add lamb to roux and add peas.
8) Put in a buttered casserole dish and bake for 10 minutes or until heated though.
9) Turn oven to broil and move dish to top of oven to brown pie.
3) Heat oil in a large saute pan and add lamb and brown. Remove lamb and cover with foil in a casserole dish.
4) Using the lamb juices, saute the carrot and onion until translucent (approximately 8 minutes), add garlic for an additional 2 minutes.
5) Preheat oven to 350 degrees.
6) Make roux by heating butter and slowly stirring in flour. Add in lamb stock and season with garlic powder and worchester sauce.
7) Add lamb to roux and add peas.
8) Put in a buttered casserole dish and bake for 10 minutes or until heated though.
9) Turn oven to broil and move dish to top of oven to brown pie.
* Garnish with chopped parsley
Serves 8-10
Let the Quilting Begin!!
Next week I am teaching the first class, in a series of two, here in Scottsdale. I am teaching a beginner class. I will post each day, next week, instructions on how to make a "Double Irish Chain Quilt"! The yardage and supplies will be posted tomorrow, so that you can make the quilt.
To get you salivating to make this, I am posting two pictures of the pattern.
Moosie.......................Thanks Mom! Our two pups provide us with continuous entertainment and companionship.
Cheers!
JJ
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