Happy Pi Day! (3/14) The number π is a mathematical constant, the ratio of a circle’s circumference to its diameter, commonly approximated as 3.14159. What?! With St. Patrick’s Day coming up and this being Pi Day, I thought this would be appropriate. Shepherd’s Pie 2 pounds russet potatoes2 tablespoons sour cream or softened cream cheese1 large egg yolk1/2 cup creamKosher salt and fresh-ground pepper, to taste1 tablespoon extra-virgin olive oil1 3/4 pounds ground beef or ground lamb8 ounces sliced mushrooms1 carrot, peeled and chopped1 yellow onion, chopped2 tablespoons butter2 tablespoons all-purpose flour1 cup beef stock or broth2 teaspoons Worcestershire1/2 cup frozen peas1 teaspoon sweet paprika2 tablespoons chopped fresh parsley leaves Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat.Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb, spoon away some of the fat. Add chopped carrot, mushrooms and onion to the meat. Cook veggies with meat for about 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes to make a roux. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.Shepherd’s Pie
Happy Pi Day! (3/14) The number π is a mathematical constant, the ratio of a circle’s circumference to its diameter, commonly approximated as 3.14159. What?! With St. Patrick’s Day coming up and this being Pi Day, I thought this would be appropriate. Shepherd’s Pie 2 pounds russet potatoes2 tablespoons sour cream or softened cream cheese1 large egg yolk1/2 cup creamKosher salt and fresh-ground pepper, to taste1 tablespoon extra-virgin olive oil1 3/4 pounds ground beef or ground lamb8 ounces sliced mushrooms1 carrot, peeled and chopped1 yellow onion, chopped2 tablespoons butter2 tablespoons all-purpose flour1 cup beef stock or broth2 teaspoons Worcestershire1/2 cup frozen peas1 teaspoon sweet paprika2 tablespoons chopped fresh parsley leaves Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat.Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb, spoon away some of the fat. Add chopped carrot, mushrooms and onion to the meat. Cook veggies with meat for about 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes to make a roux. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.