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The fresh herbs in this classic comfort food recipe make it sing…Parsley, sage, rosemary, and thyme; Remember me to one who lives there, she once was a true love of mine. 

If I must choose one beloved dish that reminds me most of my childhood and family it would be Chinaman’s Pie.  I would request it for my birthday dinners, when a celebration was in order, or when I just craved Mom’s home cooking. 

Mom’s Chinaman’s Pie was slightly different than this Shepherd’s Pie recipe (creamed corn in place of carrot, onion, peas), but had all the comfort that only a casserole (or maybe a fresh from the oven chocolate chip cookie) can bring.

Preheat oven to 350 degrees.  In a large skillet saute onion & carrot until just tender, then dust with flour and continue cooking for 1 minute.  Remove and set aside.  Brown meat, drain fat, then add garlic, broth, tomato paste, Worcestershire, and herbs and simmer until sauce begins to thicken.  Return onion and carrot and continue cooking uncovered until sauce has reduced and mixture is thick and lovely, about 5-7 minutes.  Add salt & pepper to taste.  Finish with peas and remove from heat.

Pour mixture in 1 1/2 qt. casserole.  Boil potatoes until tender, drain, then add butter, milk, 1/2 tsp. fresh sage, salt & pepper to make mashed.  Top meat/vegetable mixture with potatoes.  Dot with butter.  Bake until golden 30 – 35 minutes.   Finish under broiler for nice brown peaks.  Let stand for at least 5 minutes before serving.

This thyme around we did opt for cauliflower mash instead of mashed potatoes.  Did not miss one bit of comfort, but substituted the milk with 2 Laughing Cow Garlic Herb wedges to help thicken them up.  This Shepherd’s Pie was as delicious as I remembered.

Shepherd's Pie
 
The fresh herbs in this classic comfort food recipe make it sing...Parsley, sage, rosemary, and thyme; Remember me to one who lives there, she once was a true love of mine.
Author:
Recipe type: Entree
Ingredients
  • 1 Tbl. canola oil
  • 1 Large onion, diced
  • 1 cup carrot, diced
  • 1 Tbl. flour
  • 1 lb. ground beef or lamb
  • 1 Tbl. Worcestershire sauce
  • 1 garlic clove finely grated
  • 1 cup beef broth
  • 1 Tbl. tomato paste
  • 2 Tbl. red wine (if you have an open bottle)
  • 1 tsp. fresh parsley
  • 1 tsp. fresh sage
  • 1 tsp. fresh rosemary
  • 1 tsp. fresh thyme
  • 1 cup frozen peas
  • 2 lbs. potatoes (or cauliflower for a low-carb alternative)
  • 4 Tbl. butter
  • ½ cup milk
  • ½ tsp. fresh sage minced
  • salt & pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet saute onion & carrot until just tender, then dust with flour and continue cooking for 1 minute.
  3. Remove and set aside.
  4. Brown meat, drain fat, then add garlic, broth, tomato paste, Worcestershire, and herbs and simmer until sauce begins to thicken.
  5. Return onion and carrot and continue cooking uncovered until sauce has reduced and mixture is thick and lovely, about 5-7 minutes.
  6. Add salt & pepper to taste.
  7. Finish with peas and remove from heat.
  8. Pour mixture in 1½ qt. casserole.
  9. Boil potatoes until tender, drain, then add butter, milk, ½ tsp. fresh sage, salt & pepper to make mashed.
  10. Top meat/vegetable mixture with potatoes.
  11. Dot with butter.
  12. Bake until golden 30 - 35 minutes.
  13. Finish under broiler for nice brown peaks.
  14. Let stand for at least 5 minutes before serving.
Notes
If you're looking for a low-carb option, use cauliflower mash instead of mashed potatoes.

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