![]() ![]() Bake for 18-20 minutes or until golden brown and bubbly hot. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Use a fork to pierce the top so the juice will bubble up through the potatoes. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Fill the ramekin 2/3 full with the meat mixture. Spray your ramekin or casserole dish with non-stick spray or do what I do and brush the ramekin with a little olive oil and then dust it with some of the grated Parmesan cheese. ![]() I often put a quick dash of Tabasco or a pinch of cayenne pepper for some faint heat. Check the seasoning- you may need a bit more salt and pepper. For filling, combine potatoes, onion, salt, pepper and parsley. On a lightly floured surface, roll out one half to fit a 9-in. If it is not, cook and stir until most of the liquid is cooked off. Combine flour, sugar and salt in a bowl cut in the shortening and butter until crumbly. The mixture should be quite thick and paste like. Add the red wine to deglaze the pan, scraping up any bits of flavor on the bottom of your pan. Add the Worcestershire sauce and cook that for about 1 minute. Stir the potatoes, leek, cheddar and herbs together in a large bowl. Add the tomato paste and cook for about 2 minutes. Brown until they are softened, about 3-4 minutes. In a small bowl, combine crushed Corn Flakes and the 1/4 melted butter. Spoon mixture into a lightly greased 9x13-inch baking dish. In a large skillet or pan, heat the olive oil. In a large bowl, combine thawed hash brown potatoes, chopped onion, cream of chicken soup, sour cream, shredded cheese, the 1/2 cup melted butter, salt, and pepper. Add the egg yolk and 1/2 cup of the Parmesan. Find easy mashed potato recipes, potato salads and inventive twists on classic recipes here. Using a hand mixer or any method you prefer, whip the potatoes until they are fluffy. Mash the potatoes while they are hot and allow to cool slightly. Add the milk, salt, and pepper. Bring to a boil and cook until the potatoes are just fork tender. Makes 4-6 small ramekins or 1 medium casseroleġ 1/2 pounds ground beef (or ground lamb if you prefer- or a combination of both)ġ small yellow onion, diced small (about 1 cup)ġ teaspoon fresh Thyme leaves, minced fineġ teaspoon fresh rosemary leaves, minced fineĢ-3 large potatoes, peeled and diced smallġ cup grated Parmesan cheese, divided n halfĭice the potatoes. Let the pie stand for 15 minutes before cutting and serving.TRADITONAL SHEPHERD'S PIE with PARMESAN MASHED POTATO TOPPING Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife.īrush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. Put the mash into the tin and use the back of a spoon spread it out until smooth and even. Add the milk and chives and give the mix a good stir. Beat with a wooden spoon so the cheese is well incorporated. Add the onion, cheese, some salt and a good pinch of white pepper. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes.ĭrain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer). Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep.įor the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Wrap in cling film and place in the fridge to chill while you make the filling. ![]() When the dough begins to stick together, use your hands to gently knead it into a ball. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. Alternatively, rub in the fat using a food processor or a mixer, and then transfer to a bowl.Īdd the cheeses to the flour and fat and mix well. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). To make the pastry, put the flour into a bowl. ![]()
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