Tag Archive: potatoes


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*Disclaimer:  This is by no means your traditional Shepard’s Pie.  Because I used leftover pulled pork, I am officially calling this “Farmer’s Pie”.  The thought process being that farmers raise pigs, not cows or lamb which are used in Shepard’s Pie and Cottage Pie.

It’s the last day of the leftover pulled pork from https://pixieinthekitchen.wordpress.com/2013/09/16/perfect-pulled-pork/.

I had been thinking about making a Sheppard’s for a while now.  Lamb is not easy to come by where I live, and there is just not enough flavor for me in ground beef.  Thankfully, I still had some pulled pork laying around in the fridge from Sunday’s dinner.

As I have said this is by no means traditional, but it is scrumptious! Instead of peas for the veg, I made a cremini mushroom and onion gravy, which added a ton of earthy flavor and paired nicely with the bbq flavor in the pork.

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 Get a big pot of water on the stove to boil.  Peel and cut 5 medium sized potatoes.  Boil until cooked through.  Mash with a bit of butter and milk and set aside.

While your potatoes are cooking, slice up the mushrooms and onions and sautee in a couple tablespoons of olive oil.  Add in salt and pepper, and a bit of thyme.  When the veg is tender, add a couple tablespoons of flour to the pan and cook for another minute.  Slowly stir in some chicken or beef stock to form a gravy.

Add your meat (whatever you have used), already cooked to a pie plate.  Top with the mushroom gravy.  Spread the mashed potatoes on top.  Bake in a preheated 400 f oven for 15 minutes or until the potatoes are brown and crispy on top.

Serve and enjoy!

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What you will need:

2 cups pulled pork (or any other cooked beef or lamb that you have as leftovers)

5 medium potatoes, peeled

1 large onion

1 cup sliced cremini mushrooms

1 cup chicken (or beef) stock

2 tablespoons of flour

1 teaspoon thyme

2 tablespoons of olive oil

salt and pepper

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I have been experimenting all day with a new gluten free flour blend.  It performed beautifully in my  carrot cake recipe, so I was curious to find out if it would works just as well in a roux.  I had planned a pork roast for dinner so, some scalloped potatoes would go just great with that.  Sunday dinner on a Thursday. 

It’s a fool proof recipe and so versatile.  Feel free to mix in whatever flavors you like to the bechemel sauce, I was going for a southwestern meal theme, so i added some smoked paprika, sharp cheddar and a pinch of cayenne. 

 

Recipe:

5 medium potatoes, washed, sliced thin

2 tablespoons butter

2 tablespoons gluten free flour blend

2-3 cups milk

tspn each garlic and onion powder

2 tspn smoked paprika

pinch of cayenne pepper

salt and pepper to taste

1 1/2 cups shredded old cheddar

Method:

Wash and slice the potatoes using a mandolin or food processor.  Place in cold water and set aside.

Heat a saucepan on medium high heat and melt the butter.  Whisk in flour and cook for about a minute, until a thick paste forms.  Slowly add in milk, whisking well.  When the desired consistency is reached, stir in 1 cup of the cheese, and the spices.  Cook over low heat until thickened.

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Grease a square baking dish and place a layer of the sliced potatoes.  Top with a big spoonful of the cheese sauce.  Continue layering until all potatoes are used.  Pour the remaining sauce over top and  sprinkle on the rest of the grated cheese.

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Bake in a 400 f oven for about an hour, until potatoes are tender and cheese is bubbly and brown on top.  Let cool slightly before serving.

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It was a comfort food kind of day today in my home.  With fall weather peeking its head around the corner, I felt like a meal my mom used to cook for us, only updated a tad.

I am not the biggest fan of carrots, in fact, they are one of my least favorite vegetables, but my hubby came home from the grocery store with 10 pounds and now I have to get creative.  I could eat these glazed carrots by the bowlful!  Simply the best carrots I have ever had.

Taking the extra step to roast the garlic before adding it to the mashed potatoes gives it a warmer, less pungent  garlic taste, and just feels like comfort food.  And roasted garlic has the added bonus of making your home smell amazing.

I kept the meatloaf recipe pretty basic this time, as I had some pretty bold flavors in the sides.  For once, I think the protein on this dish is not the star, and I am okay with that.

Meatloaf:

1 lb lean ground beed

1 small onion, diced

1 tspn oregano

1 tspn garlic powder

1 tspn smoked paprika

salt and pepper to taste

1 egg, beaten

1/4 breadcrumbs soaked in some milk (just enough to moisten the crumbs)

Glaze for the meatloaf:  Mix together a bit of ketchup & mustard, a dash of hot sauce, about 2 tblspn of brown sugar and a dash of Worcestershire sauce.  Brush some over the meatloaf at the beginning of the cooking process and halfway through. 

Preheat oven to 400 f.

Mix together all the meatloaf ingredients and form  it into a log.  Wrap tightly with cling wrap and refrigerate for 30 minutes. Unwrap and  bake in a deep baking tray for 30-40 minutes, until golden brown on top.  ( I never do my loaf in a loaf pan, as it sits in it’s own fat for too long.)

Let rest 10 minutes before slicing.

 

Roasted Garlic Mash: 

Chop the top off of one whole head of garlic, ad place it in some tinfoil.  Top it with a small amount of olive oil, salt and pepper.  Wrap it tightly and bake it for 45 minutes at 350 f.

Boil 4 medium sized potatoes, cut into chunks until tender. (I don’t peel my potatoes, as the skin holds so many nutrients and flavor, but that’s up to you.) Drain the potatoes and season with salt & pepper.  Add 1/4 cup of butter and a splash of milk, and the roasted garlic. (no a whole head is not too much, it’s very mild when its roasted.)  Mash well, to your preferred texture.

 

Glazed Carrots:

Wash and slice (on the bias) 4 large carrots into medallions.  Boil for about 10 minutes, or until just cooked but not crunchy.

Drain.  Season with salt and pepper and return them to the pot.  To the pot, add 1/4 cup brown sugar and 2 tblspn of butter (or a tad more, i didn’t measure)  Simmer over medium high heat until the extra liquid evaporates and the carrots look nice and sticky/shiny.  Don’t walk away from the pot, butter and sugar can burn very quickly.  let cool slightly before serving.

 

 

 

 

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