Tuesday, January 13, 2009

Rachel Ray to the Rescue

Mondays SUCK! I'm just gonna put it out there for you. Really Sunday night sucks because you start thinking about Monday and what you have to do at work! For me this means updating spreadsheets and trying to get procedures put together for the workplace (did you just hear BLAH BLAH BLAH WHINE WHINE WHINE cause I did). I hate Mondays in general unless that particular Monday is a holiday like next Monday which is MLK (for those of you not in the know its Martin Luther King). But enough on Mondays its time to get back to our regularly scheduled blogging of Crafting and Food.

Mondays focus was FOOD. BT and I met up after work and walked the park and then proceeded to make dinner. Rachael Ray was on the Menu (No we did not eat Rachael I am by no means a cannibal well until you strand me on an island and I want to live). She is probably my favorite chef on the food network and I own a few of her books one of which is...

Which I used last night to adapt my version of Shepherds pie (its even on the cover). But if you want to stick with Rachaels Version here you go! I have to say her 30 minute meals always come out good but mine always takes more than 30 minutes but then again I don't prepare as much as Rachael does. Another comment on this book is that if your trying to diet your going to have to make some substitutions to make it a little healthier or just eat a smaller portion.

Shepherds Pie an adaption of Rachael Ray's 30 Minute Shepherds pie.

2 pounds Red Potato's
2 tablespoons Cream Cheese (you can do Sour Cream but I had Cream Cheese on hand)
1 table spoon of garlic salt (you can season to taste as well) Salt and Pepper to taste 1 large egg yolk
1/2 chicken broth

Salt and freshly ground black pepper
1 tablespoon extra-virgin Olive Oil, 1 turn of the pan
2 pounds ground Beef
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1 1/2 cup frozen peas with Carrots
4 tablespoons chopped fresh parsley leaves

You also need 1 Large Pot, 1 Frying pan, 1 Small Sauce pan, 1 Large Pyrex Pan 9x13 or larger, and your mixer Kitchen Aid or hand mixer is fine.

Turn the Broiler on to HIGH

Optional Ingredients: Cheese for topping

And the Directions

Potato's: First start off by pealing off the eyes and other growths that you might not want to eat. You do NOT have to peel the potatoes you want the fiber from the skin plus its very thin compared to the brown Russet potatoes. This is optional but if you want to blanch the potatoes to remove some of the starch here is how you do it. Slice the potatoes up (about 1 inch cubes and place them in some ice water for 10-20 minutes then drain the water. Next start to boil some water on the stove with some salt in water. Place the potatoes in the water and boil for 10-12 minutes or until they are tender (you should be able to slice effortlessly).

Meat: While the potatoes are a boiling. Add your Olive Oil to a pan and place on Medium to High heat and add your meat and brown for about 4 minutes (it should still be a tad bit pink). Chop your onion while this is going on and then add the onion to the meat along with salt and pepper to taste (i used a little salt probably 1 tsp and a lot of pepper 2tablespoons or more). Let cook for another 5 minutes stirring occasionally

Sauce: While meat is cooking melt butter in sauce pan and add the flour let cook for 2 minutes should be thick. Add the Beef Stock and let cook for another 2 minutes so it can thicken up again.

Back to the Meat: Add your Peas and Carrots to the mix and cook for about 2 minutes while stirring so the Peas and Carrots are cooked. Now take your meat and place in the Pyrex pan and pour the Sauce over the top and mix in a little.

Potatoes: Drain potatoes in sink and run cold water over them to cool them down. In mixing bowl mix together Egg Yolk, Chicken broth, Cream Cheese, Salt and Pepper, and Garlic salt. turn mixer on and slowly add potatoes and mix until smooth and creamy (chunky potatoes are never fun). Pour the potatoes over the meat mixtures and smooth down. Place in the oven and let cook under broiler (about 6-8 inches from top of oven) until the potatoes are evenly browned. You can add the cheese when you take it out. Add parsley to the top of your lovely shepherds pie and serve it up! Yummy

Ill try to add some pictures later of the creation but let me tell you crowd pleaser...well at least for me and BT

No comments:

Post a Comment