Sunday, October 6, 2013

Spooky Shepherds Pie

This morning I was given the opportunity to appear for the second time on Good Day Sacramento. The lovely Nina came to our home and got to experience and help me cook in the kitchen. It was a great experience.





As stated on the show, I always like to ADD SOMETHING NEW to my recipes. It what makes my cooking, ELEVATED HOME COOKING.

If you happened to miss the show, here are a copy of the live news feeds:

Spooky Shepherds Pie 1

Spooky Shepherds Pie 2

Spooky Shepherds Pie 3

These mini pies came out amazing. Trying something new always pays off. Wine.... Yes Please!



Ingredients:
Mashed Potatoes:
4 large potatoes, peeled and cubed

1/4 cup sour cream
1/4 cup heavy whipping cream
 zest of 1 lemon
1/4 cup shredded Cheddar cheese
salt and pepper to taste
Beef Mixture:
1 onion, chopped
1 clove garlic, minced
1 pound lean ground beef
1/4 cup red wine
2 tablespoons Worcestershire
2 tablespoons all-purpose flour
3/4 cup beef broth
1 cup frozen peas and carrots
1/4 cup shredded Cheddar cheese for topping
Instructions:
Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15-20 minutes. Drain and mash. Place in a large bowl and mix in butter, sour cream, milk, lemon zest, cheese, and salt and pepper to taste. You can add more milk to your desired consistency. This yields about 4 1/2 cups of mashed potatoes. Set aside.

While potatoes are boiling, heat the oil in a large frying pan. Add onion and cook until clear. Add the garlic and cook for 30 seconds. Add ground beef and Worcestershire and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add red wine, beef broth, and frozen carrots and peas. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an evenly among 8 ramekins.

For spooky mashed potato ghosts spoon the mashed potatoes into a large Ziploc back and cut a large hole in one corner. Pipe mashed potato ghosts and place two peas as eyes. Sprinkle the remaining cheese around the ghosts.

For regular shepherd’s pie: Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.




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