shepard's pie.
ingredients
1 3/4 c vegetable broth
1/3 c dry red wine
1 heaping T tomato paste
1 oz dried porcini mushrooms
1 T flour
3 pounds russet potatoes, peeled and chopped
1/2-1 c milk
5 T unsalted butter
1 package (16 oz?) cremini mushrooms (baby bella), sliced or quartered
1 small onion, finely chopped
3 celery stalks, diced
5 garlic cloves, minced
4 carrots, peeled and diced
3 parsnips. peeled and diced
1 c frozen corn
1 c frozen peas
2 t dried sage
2 t dried thyme
1 t dried rosemary
salt and pepper
directions.
1. start by reconstituting the dried porcinis. whisk together to broth, wine, and tomato paste. add the mushrooms and let it sit for 30-ish minutes. strain em and save the liquid. whisk in the tablespoon of flour after the mushrooms are strained out.
2. while the mushrooms sit, start the potatoes. boil them for 20-30 minutes or until they are tender. drain them and mash, adding milk and 2-ish tablespoons of butter until the texture is to your liking. don't forget salt and pepper!
3. melt 1-2 tablespoons of butter in a very large skillet/wok or pot. add the porcinis and creminis and cook, stirring frequently, for about five minutes, or until the mushrooms are a little browned. set aside the mushrooms.
4. melt another tablespoon of butter in the pan and add the onion, celery, and garlic. cook for about 3 minutes or until softened.
5. add the carrot, parnips, corn, peas, herbs, and salt and pepper. cook for 5-7 more minutes or until softened slightly. now is a pretty good time to preheat the oven to 350F.
6. pour the wine mixture back into the pan and deglaze by scraping all the bits off the bottom of the pan. simmer for about two minutes or until slightly thickened.
7. add the mushrooms back in and simmer for 5-8 minutes.
8. transfer the deliciousness to a buttered casserole pan and then layer the potatoes on by plopping them on in globs then smooshing those down into a thick layer.
9. bake for 15-20 minutes at 350F then broil for the last 2-3 minutes to brown the potatoes.
10. FEAST.
i'll give you a photo when i find my camera...
1/3 c dry red wine
1 heaping T tomato paste
1 oz dried porcini mushrooms
1 T flour
3 pounds russet potatoes, peeled and chopped
1/2-1 c milk
5 T unsalted butter
1 package (16 oz?) cremini mushrooms (baby bella), sliced or quartered
1 small onion, finely chopped
3 celery stalks, diced
5 garlic cloves, minced
4 carrots, peeled and diced
3 parsnips. peeled and diced
1 c frozen corn
1 c frozen peas
2 t dried sage
2 t dried thyme
1 t dried rosemary
salt and pepper
directions.
1. start by reconstituting the dried porcinis. whisk together to broth, wine, and tomato paste. add the mushrooms and let it sit for 30-ish minutes. strain em and save the liquid. whisk in the tablespoon of flour after the mushrooms are strained out.
2. while the mushrooms sit, start the potatoes. boil them for 20-30 minutes or until they are tender. drain them and mash, adding milk and 2-ish tablespoons of butter until the texture is to your liking. don't forget salt and pepper!
3. melt 1-2 tablespoons of butter in a very large skillet/wok or pot. add the porcinis and creminis and cook, stirring frequently, for about five minutes, or until the mushrooms are a little browned. set aside the mushrooms.
4. melt another tablespoon of butter in the pan and add the onion, celery, and garlic. cook for about 3 minutes or until softened.
5. add the carrot, parnips, corn, peas, herbs, and salt and pepper. cook for 5-7 more minutes or until softened slightly. now is a pretty good time to preheat the oven to 350F.
6. pour the wine mixture back into the pan and deglaze by scraping all the bits off the bottom of the pan. simmer for about two minutes or until slightly thickened.
7. add the mushrooms back in and simmer for 5-8 minutes.
8. transfer the deliciousness to a buttered casserole pan and then layer the potatoes on by plopping them on in globs then smooshing those down into a thick layer.
9. bake for 15-20 minutes at 350F then broil for the last 2-3 minutes to brown the potatoes.
10. FEAST.
i'll give you a photo when i find my camera...
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