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Roasted Smashed Potatoes
3 lbs baby red potatoes
1/2c extra virgin olive oil
2 tbsp dried rosemary leaves
4 tbsp granulated garlic
1 tsp celery seed
1 tsp fennel seed
1 tsp salt
1 tsp ground white pepper
Toss all ingredients together in a large mixing bowl and let marinade for 1 hour, re-tossing occasionally.
Preheat oven to 425º
Lay out potatoes in a single layer on a baking sheet and roast in the center of oven for 45 min.
1/2c. butter
1c. heavy cream
1/2c. stock
Remove roasted potatoes from oven and return to mixing bowl. Add butter and cream and mash the potatoes mixing in the butter and cream. Add stock in small portions until the potatoes are creamy but still have some substance to them. Cover and set aside.
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The Filling
1 lb ground lamb
1 lb ground veal
1 lb ground bison or venison
1/2c. all purpose flour
1/2c. reserved fat from browned ground meats
1c. chopped shallots
1/2c. chopped fennel bulb
2 tbsp minced garlic
red wine for deglazing (~3/4c.)
1 tub (~2 tbsp) Knorr concentrated beef stock
2 tbsp veal or game demiglace ( Wms. Sonoma; Wegmans; Whole Foods)
1 tbsp Worcestershire sauce
1 tbsp smoked sea salt
1 tbsp ground black pepper
2 tsp ground thyme
1 to 2c. water
In a large cast iron Dutch oven, over medium high heat, brown all of the ground meats. Remove the browned meats with a slotted spoon and pour off all the fat, reserving 1/2 cup. Return 1/2 cup of fat to the Dutch oven, reducing heat to medium, and add the flour. Make a medium brown roux (peanut butter color) stirring constantly. Once you have reached medium brown, add shallots and fennel mixing in well and continue to cook for about 5 minutes. Add garlic and cook for another minute, deglazing the bottom of the pot with red wine as needed to prevent any scorching. Return the browned meats to the pot and mix in well. Add all remaining ingredients except the water and combine. Add water gradually and incrementally only enough to create a thick gravy of pie filling consistency (not runny). Simmer over medium low heat for 20 minutes stirring occasionally to prevent scorching add water or wine if the mixture becomes too thick.
Pour the filling into a large baking dish such as a lasagna dish. Carefully spread the potatoes on top of the meat filling being careful not to let them mix in. Top with some shredded cheddar and sprinkle smoked paprika on top. Bake in a 300º oven for 30 minutes. Pie is then ready to serve or refrigerate. The refrigerated pie can very be easily cut into portions to be reheated individually in oven or for that matter, in the microwave. Bon Appétit!
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