Shepherd's Pie

 

Recipe Name: Shepherd's Pie

Story: I really enjoy shepherd's pie, and although technically it is supposed to be made with lamb, I will make this with ground beef or venison most of the time since I usually have that on hand.

Years you've been making it: Since 2017

Author / Creator: Some combination of online recipes that I've tweaked over the years

Submitted by: Dudstin

Ingredients: 

• 1 package of ground beef, venison, or lamb (roughly 1 to 1.5 lbs)
• 3 tbls butter
• 1 large yellow onion, chopped
• 2 carrots, cut small (peeled if preferred)
• 4 cloves of garlic, minced
• 2 tbls tomato paste
• 1/4 cup flour
• 2 cups beef (or chicken or lamb) stock
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 4 or 5 sprigs thyme, fresh
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 tbsp. kosher salt
• 1 tsp. black pepper
• 1 cup frozenpeas
• 2 pounds russet potatoes, peeled and diced
• 5 tbls butter
• 1/2 cup cream, milk, or salted water
• Optional: 2 egg yolk
• Optional: Shredded cheese or grated parmesan cheese
• Kosher salt and black pepper

Directions: 

1. Preheat oven to 425
2. Brown ground beef, remove and set aside.
3. Add butter, sauté onions until soft, roughly 5 mins. Add garlic and sauté until soft, 2-3 mins.
4. Add tomato paste and stir until mixed, 2 mins.
5. Add flour and mix, this is the beginning of the gravy. Stir until just slightly blond.
6. Slow add in the beef stock until all is incorporated and no lumps of flour.
7. Add Worcestershire, dijon, thyme, sage, rosemary, and carrots.
8. Cook until somewhat thickened, about 10 to 15 mins.
9. Add black pepper, and then salt to taste (start with 1/2 tbls and add until preferred).
10. Remove from heat and mix in the frozen peas.
11. Grease a 9x11 baking dish, add meat mixture to dish.
12. Top with mashed potatoes, spreading over the top. Optionally - top with cheese.
13. Bake at 425 for 15 - 20 mins until top starts to brown.

Make mashed potatoes your desired way. You want it to be slightly loose so it is easier to spread. It will thicken up as it bakes. Adding the egg yolk to the mashed potatoes makes it richer, helps it thicken, and helps it turn golden brown, but this is optional.

Mother's Roast Lamb

 

Recipe Name:  Mother's Roast Lamb

Story:  This is a photocopy of a recipe James' mom wrote.  She put together a book of all of her favorite recipes and the book was distributed to her kids after her death.  James said he ate this throughout his life, at least a couple times a year.  So the recipe is about 50+ years old.

Years you've been making it:  Since 1970+

Author / Creator:  Martha Katz

Submitted by:  Chelsea and James

Ingredients:  

• Half / Whole leg of Lamb
• Garlic cloves
• Small jar of Dijon mustard
• 1 cup of strong coffee
• Instant coffee (optional, see note)

Directions:  

1. Pierce the skin of a whole or half leg of lamb in 10 to 20 places, depending on size of roast
2. Insert a slice (1/4) of a garlic clove under the skin in each slit
3. Slather the entire roast with Dijon mustard (a whole small jar)
4. Cook in an open roasting pan at 350 for 30 minutes per pound
5. When half baked, pour 1 cup of strong coffee over the roast (makes dark gravy)
6. Baste frequently
7. Add some sour cream to the gravy

Notes:  

James remembers his mom using instant coffee too - coating it on the mustard before roasting.