GRILLED PROSCUITTO WRAPPED PEACHES
You can't go wrong with the wonderful combination of pork and peaches! These Grilled Prosciutto Wrapped Peaches make a delicious appetizer!
SHEPHERD'S PIE
Jason Glover
4
15 minutes
30 minutes
I recreated this family favorite that was demonstrated to me. It’s a perfect cold winter day dish or even as part of a New Year's or holiday dinner. It’s filling and a whole meal in one dish.
Ingredients
2 lbs ground lamb
8 medium potatoes
4 tomatoes (medium) rose garnish
¼ lb mushrooms, sliced
¼ lb baby carrots
Small peas (fresh or frozen)
Sweet corn (fresh or frozen)
3 1/3 cups vegetable stock
Parsley and tomato for garnish
1 yellow onion, diced
½ cup butter (for potatoes)
½ cup milk
Shredded cheddar cheese
Few dashes soy sauce
Garlic
Dollop of tomato paste
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Shaved truffle in potatoes
Shaved truffle on top of pie when served
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Directions
- Sauté the diced onion in a large pan until softened.
- Add the garlic and ground lamb. Cook until browned.
- Add the vegetable stock and a dollop of tomato paste, mix well.
- Stir in the sliced mushrooms and 4 dashes of soy sauce. Continue cooking until the mushrooms have softened.
- In separate pans, boil the potatoes and baby carrots until fork tender.
- Once the potatoes are tender, drain and mash with the butter and milk. Season with salt and pepper and continue mashing until fluffy.
- Preheat oven to 375°F.
- Layer the ingredients in a large cast iron pan or oven-proof casserole dish in the following order: A layer of potatoes, lamb and mushroom mixture, peas/carrots/corn, another layer of lamb and mushrooms, thick layer of potatoes, and shredded cheese on top.
- Bake for 30 minutes, until the cheese is golden brown.
- Remove and let stand for 15 minutes.
- Plate and garnish with a rose tomato, parsley, and shaved truffles, if desired.
