Shepherd's Pie for Jacqueline Kennedy Onassis
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 cups chopped lamb (the meat must be rare) or 4 cups roast beef (the meat must be rare)
- 2 large garlic cloves, chopped
- 1 large onion, chopped
- 1 teaspoon fresh rosemary leaf
- 8 tablespoons kerry irish gold butter, divided
- 3 tablespoons flour
- 1 cup beef stock or 1 cup bouillon
- 4 cups mashed potatoes
directions
- See separate recipe for Marta Sgubin's Mashed Potatoes --
- Preheat oven to 350.
- Combine the lamb, garlic, onion and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop [or shred] the ingredients very fine, the way you would if you were making hash.
- Melt 6 tablespoons butter in a large skillet and stir in the flour.
- Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the beef stock, stirring as you add, and cook until thickened - about 5 minutes.
- Add the chopped lamb mixture and stir to blend. Add salt and pepper to taste.
- Spoon this meat mixture into a 2-quart oval ovenproof casserole dish. Spread the mashed potatoes over the top. They should be as even as possible and touch the rim of the dish so that non of the meat mixture shows.
- Use a fork to rake a design along the top, drawing the tines over the sirface from one end to the other the long way. Dot with the remaining 2 tablespoons of butter.
- Bake for 40 minutes or until the filling is bubbling hot and the potatoes are lightly browned.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life