Today’s tasty tips from Jane continue from last week. A little more warm home cooking that are certified de-stressers… perfect for cooler weather – and to share.
As always – Thanks, Jane!
and thanks for walking the road with me.
-Kay
A British favorite, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.
Shepherd’s Pie
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon Italian parsley, chopped
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon Italian parsley, chopped
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil; add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, and then add the peas. Pour the mixture into a 1 1/2-quart baking dish; set aside. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk, and salt. Spread them over the meat mixture, and then crosshatch the top with a fork.
Bake until golden, 30 to 35 minutes.
Serves 6
Slow Cooker Bread Pudding
8 cups cubed day-old unfrosted cinnamon rolls
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1 cup raisins
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1 cup raisins
Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean.
Note: 8 slices of cinnamon or white bread, cut into 1-inch cubes, may be substituted for the cinnamon rolls.
Serves: 6
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