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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Terrence Brennan's Shepherd's Pie Recipe

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This recipe for Terrence Brennan's Shepherd's Pie is from The Koplitz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large baking potatoes
1¼ pounds lamb or beef stew meat
1¼ cup diced onion
½ cup diced carrots
½ cup diced celery
¾ cup cooked fava beans or peas
1 Tbsp garlic, minced
1 Tbsp fresh thyme or 1 Tsp dried thyme
¼ chopped Italian Parsley
Salt and Pepper to Taste
¼ pound butter
1 cup hot milk
3 Tbsp. white truffle oil (optional)
2 bay leaves
¼ cup snipped chives
Directions:
Directions:
1. Wash potatoes and bake at 400º for about 1 hour and 20 minutes. Keep warm.
2. Saute lamb over medium heat about 8 minutes. Drain off fat, remove from pan. In the same pan, saute the onions till they are transparent. Add carrots and celery. Cook 8 minutes. Add the garlic. Return meat to the pan; stir over medium heat 5 minutes.
3. Add beans or peas, thyme, parsley, salt and pepper to taste. Mix well. Remove from heat.
4. Cut potatoes in half lenghtwise. Scrape out pulp without damaging skins. Measure 5 cups of pulp; mash it or pass through a food mill. Beat in milk, butter and optional truffle oil. Add cheese, chives, salt and pepper to taste.
5. Fill the potato skins halfway with meat mixture and top with potatoes. (Or use a pastry bag, pressing the potatoes through a star tip.) Bake at 500 degrees for 10 mutes or until potatoes are lightly browned.
Number Of Servings:
Number Of Servings:
6

 

 

 

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