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Posted: Sep/21/2009 12:13 PM PST
ok more outlines but i think i know the few changes i need to make to the 1st one the 2nd im soppousted to be making tonight fer the first time sauce 2 cans 28ish oz all natural italian style choped/diced tomatoes 2 green peppers chopped 1.5 lb hamburger cooked 1 large onion chopped 1 can tomato paste --all natural bout 1/4th t garlic crushed some pasta sprinkle to taste (penzeys think its like italian seasoning) --throw those in the slowcooker fer afew hours bascally till heated and cooked thru (think i settles low fer likr 4-5 hours?) then i lifted the lid to add salt/pepper and taste my uncle called me away so the lid stayied off fer a good maby 20? min it helped in re thickining it tho then got back added salt and peopper an mixed it abit tasted added a lil more till it seemed good let it cook fer abit longer till my uncle bugged me added some red wine no clue how much he poured it in soo ill say to taste here an let it cook a lil longer jus cook off the alchol an poof good tasty healthy sauce shepards pie note i havent made this recepie yet it will be first time tonight soo if anyone has questions/suggestions peas ask 1 lb beef cooked 1 pepper chopped 1 onion chopped 1 can all natural fire roasted tomatoes (what im feeling like right now any should be ok) 1 "thiing" beef gravy or beef stock (undecided the packaging will decide for me) 2 patotoes lil butter lil milk as beef is cooking boil patatoes as you like (skin on or off) think its 20 min or till tender put beef peppers and onion tomatoes an stock/gravy in cassarole dish an mix well make patotoes into mashed patatoes with milk/butter then top with put in 350ish oven fer hmm half hour? whats typical temp/time? id like lil crunchy from tomatoes an peppers but not much as allways im tryin as healthy as i can get as well as good tasting as possable soo if anything is suggested im willing to hear it an ill def answer questions |
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Posted: Sep/21/2009 8:18 PM PST
Okay Byewolf, Hope I'm not too late.. Shepherd's pie is a very old dish..goes back to when Jesus was a boy! or almost.. Shepherds looked after SHEEP not COWS.. I really don't understand why so many people insist on making it with BEEF instead of lamb.. anyway if you don't like lamb, you can use ground beef. Here's my recipe, and included in it is a quicker and healthier way to make really smooth creamy mashed potatoes. If you don't own a ricer, you should buy one. *STAR-FRIT makes a the best and the cheapest.. don't go buying a fancy one, they're not as good anyway. Your potatoes will come out fluffier instead of rubbery which is what a beater does to them. I am going to try and post of photo of the StarFrit Ricer over a bowl. Enjoy! damselfly (aka gimpy2) SHEPHERD'S PIE -1 pound ground lamb -1 Spanish onion, chopped fine -2 cloves garlic, chopped -juice of ½ lemon -1 TBS. liquid mint sauce -1 tsp. dry English mustard Colman's in the U.S -salt, pepper -½ teaspoon onion powder -½ tsp. garlic powder +++++ -1 large (16 oz) can creamed corn-1 small (12 oz) can niblets corn, drained +++++ Mashed potatoes The general rule for how many potatoes, 1 per person + 1 -4 large Idaho potatoes -½ can chicken broth -2 TBS. butter -¼ cup cream -salt, white pepper -Hungarian paprika -1/3 cup grated Parmesan -In a 2 quart oven proof casserole dish, on high heat, brown lamb a little at a time so it doesn't make water.. when all the pink is gone, remove & set aside. -Brown onion & garlic in same dish. -Return meat to casserole, turn heat to low, stir in lemon juice & seasonings. -Turn off fire. Level top of meat. Set aside. -In a large bowl mix the two cans of corn. Spoon onto meat, spreading evenly. -Prick potatoes, put in microwave, cook on high 6 minutes, turn them over. Cook another 4 minutes. Check for doneness with a fork or by pinching. Cook a further 2 minutes if needed. -Put a potato ricer over a bowl. Cut the potatoes in half, squeeze out pulp into ricer. -Mill, adding butter, chicken broth, cream. Stir well. When potato mixture is the texture of cake icing, stop adding liquids. Stir in cheese, salt, pepper. -Drop large spoonfuls all over the corn. -Gently spread potatoes over the whole surface being careful to keep the corn from seeping through. -Make peaks in the potatoes with spoon. -Sprinkle all over with Hungarian paprika. -Bake in a 350 degree oven for 30 minutes, until bubbly. Turn on broiler and broil until top is golden brown. DON’T TURN YOUR BACK ON IT OR POTATOES WILL BURN! Serve with home make chow-chow, or chili sauce or ketchup. Serves 4 to 6 people. Attachments:  |
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Posted: Sep/21/2009 9:16 PM PST
that sounds intreasting wouldnt know where to find lamb here an one i know ios beef prolly all the cattle fer milk here in wisconsin im not 100% on a spanish onion eighter jus asked my mom nope nio ricer tho i think the blender with a wisk head will do well fer fluffy mashed potatoes with milk an butter its a trick from my uncle (he LIKED my spagiti an some kabobs we made after him wreaking my fajita mix its kinda wow to hear him say he likes stuff) |
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Posted: Sep/21/2009 9:38 PM PST
Hi again, Beaters make the potatoes rubbery which is why I use the ricer. The chicken broth cuts down on the fat content and actually improves the taste.. Wisconsin is real dairy country so I guess beef rules. We have Canadian lamb but it is very expensive and I'm not fond of the taste. The freezer departments of all our chain grocery stores sell New Zealand lamb in just about any format you want, from leg roasts to shoulder chops to ground meat, flash frozen and vacuum packed. I like the taste better and it's a lot cheaper. Nuking the potatoes cuts down on work, dirty pots and mess.. your choice. As for the onions, any kind you like will do, just remember a spanish onion is HUGE, so 2 regular onions will be needed for each spanish onion. If you decide to try my recipe, let me know if you like it. damselfly (aka gimpy2) |
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Posted: Oct/27/2009 12:56 PM PST
thought i had the sauce recepie up LOL lately ove meen nookering spuds an using an old style masher with some lil bitr oif butter to mash them an it seems to work great maby even a lil better i leave the peelings on an actually dont bother to wash the spuds i mix in whatever i like its great thankies tho --on the sauce this week im tryin it with ravioli an a lil differentally no beef eighter |
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Posted: Nov/03/2009 9:15 AM PST
thought i had the sauce recepie up LOL Hi biyu wolf! Been busy closing down my gardens for the winter, so I haven't been around for a while..Sorry to be so late in answering. Your Spaghetti sauce sounds good.. I have digestive problems with cooked tomatoes, so I use canned Italian tomatoes, (the oval shaped tomatoes) as they are much lower in acid content, so are easier to digest and taste better too. As for cooking time, you did the right thing, even if it was by mistake LOL! Doing the last of the cooking with the top off. I find the sauce is always better the next day, recooking it to heat it makes it better too... just like baked beans.. twice cooked over a 2 day period makes the flavors deeper and richer. lately ove meen nookering spuds an using an old style masher with some lil bitr oif butter to mash them an it seems to work great maby even a lil better i leave the peelings on an actually dont bother to wash the spuds i mix in whatever i like its great thankies tho Glad you're no longer using the beater to mash your potatoes.. texture comes out better. The potatoes aren't watery when you nuke them either. Using about 1/4 cup of chicken broth to replace some of the milk/cream does make the mashies fluffier and tastier..and better for the waist line.. since that improves the taste you are not sacrificing flavor for dietary reasons. --on the sauce this week im tryin it with ravioli an a lil differentally no beef eighter Any pasta is good with the sauce..for a little variety try it with potato gnocchi. I happen to like Yet-Ca-Mein (chinese spaghetti) the texture is a little different than the Italian spaghetti, so the sauce sticks to it better. I also like a pasta that's like a noodle that's beeen split lengthwise that curls in on itself.It's called GEMELLI. The split really holds the sauce well and the texture is a little chewier and less slippery than other pastas. As for the sauce I usually use 3 ground meats.. Beef, pork and veal.. Veal makes great gravy, pork adds to the yummy factor, and beef is classic..That mix is easy for me to find as it is sold at all our meat counters because it's part of a traditional dish here called TOURTIERE, which is simply a meat pie in regular pie pastry. It's just the 3 meats fried up together with a lot of onions and garlic, salt, pepper and the tiniest pinch of powdered clove. The whole mess is then baked in a pie and served with either ketchup or pickled beets. The sides are your choice. I'm so relieved to find the cooking section again.. the change of format threw me for a loop.. I thought this section was gone! I was really upset till I scouted around and found it was still here! Let us know how everything comes out. Your cooking buddy, damselfly (aka gimpy2) |
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Posted: Nov/03/2009 5:54 PM PST
I had the wrong cover an decided to use the stove fer the sauce that changed it lots suprisingly I ended up adding bout 3 cups water from bottles so more measured was ok tho an the tortelini was better on day 2 outherwise was ok slow cooker NEEDED fer the sauce!! That's my lesson |
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