This breakfast is a perfect antidote to holiday indulgences, and a great way to start your day off right!
Winter Shepherd's Pie
Adapted from Alton Brown's Shepherd's Pie
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion, carrots, parsnips, rutabaga, celeriac, and parsnips and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Spread the filling evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html?oc=linkback
Recipe Notes: I used leftover lamb roast, cubed the meat, and sauteed until warmed through. I sauteed the filling in a 12" cast iron pan, and simply spread the mashed potatoes on top when is was ready, and popped the whole thing in the oven. Delish. The kids requested it in their lunches.
1. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and parsnips. Cover and cook until slightly softened, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, about 30 seconds.
2. Dissolve miso into 2 Tbsp hot water. Blend the mustard into the miso mixture and stir into the vegetables. Add the thyme, marjoram, bay leaf, and salt and pepper to taste and set aside.
3. Place the beans and tomatoes in a lightly oiled casserole dish. Add the vegetable mixture and enough stock just to cover the ingredients, stirring to combine.
4. Cover and bake until the vegetables are tender, about 45 minutes. Remove and discard the bay leaf. Sprinkle with the bread crumbs and parsley and serve hot.
Serves 4 to 6
Jennifer's recipe for roasted root vegetables looks delicious, and cooks up faster than this one, but this particular recipe is one of my comfort foods:
1) Pre-heat oven to 400 degrees.
2) Chop a variety of root vegetables in 1/2" cubes, for a total of 3 lbs of vegetables. I like to include carrots and potatoes, and add have beets, rutabaga, turnips, parsnips, and celeriac.
Next time I make it, I'm going to include some diakon radish as well.
2.5) I always skin the turnips and parsnips because the skin can be bitter. I skin the rutabaga and celeriac because the skin is tough.
3) Place in a 9 X 13 baking pan.
4) Mix 2 Tbsp each of Olive Oil, Soy Sauce (I use Bragg's) and Maple Syrup. Add salt and pepper. Season according to your mood. Dried Thyme OR grated ginger make wonderful additions.
5) Cover with aluminum foil and bake for 40 - 55 minutes, depending on the size of the vegetable cubes. The vegetables will be tender, and a fork should easily pierce the largest vegetable cub in the pan. Be careful when you're removing the foil so as not to get a steam burn.
My absolutely favorite thing to do with Winter Veg is roasting. No combination is ever wrong. -Jennifer Breitlow
1) Cut up veggies into the same size pieces (cut small -- 1/2" to 1" for faster roasting), preheat oven to hot (425-475 degrees). Throw in that washed & dried spinach, too. Toss the veggies in a light coating of Olive Oil, sprinkle with salt and freshly-ground pepper.
2) Arrange on a rimmed cookie sheet (keeping more towards the out-side of the pan for more browning and faster cooking). May line the sheet with parchment paper to keep from sticking.
3) Roast for about 15-20 minutes (shorter time for smaller pieces).
My kids love roasted veggies coated with melted cheese (bunch up the veg and top with cheese and pop under the broiler for a minute or two. Or, throw roasted veggies onto a hot skillet with about 2T butter, add about 4 beaten eggs, olives and feta cheese. Dinner!
Featherstone Farm Recipes
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