Judy Garland's Shepherd's Pie Supreme
5 lb. leg of lamb, bone in
2 chicken breasts, weighing 1 3/4 lbs
1 can (10 3/4 oz) chicken broth
1 can (10 3/4 oz) beef broth
3 tbsps. fresh dill, minced
1/2 tsp. salt 1/8 tsp. freshly ground pepper
1 can (10 3/4 oz) cream of mushroom soup
1 cup chicken stock
2 tsps. original Worcestershire sauce
1/2 tsp. onion juice
Place lamb on rack in roasting pan. Insert meat thermometer, being careful not to touch bone. Roast uncovered in preheated 300 degree oven 2 1/4 hours or until thermometer registers 170 degrees F. for rare lamb.
Cool slightly; trim and discard outer skin, fat and cartilage.
Chop or hand grind meat by putting it through coarse blade of meat grinder. Makes about 4 cups ground lamb.
Put chicken in saucepan; cover with undiluted chicken and beef broth. Cover and simmer about 3/4 hour or until tender. Cool on plate; reserve stock.
Strip meat from bones; put through coarse blade of meat grinder. Makes about 2 cups ground chicken.
Combine lamb, chicken, dill, salt and pepper in bowl. Mix well with hands.
Dilute mushroom soup with about 1 cup chicken stock, Worcestershire sauce and onion juice. Mix well with meat mixture. Divide mixture in half.
Butter 2 two-quart casseroles. Press mixture into each casserole.
5 lb. leg of lamb, bone in
2 chicken breasts, weighing 1 3/4 lbs
1 can (10 3/4 oz) chicken broth
1 can (10 3/4 oz) beef broth
3 tbsps. fresh dill, minced
1/2 tsp. salt 1/8 tsp. freshly ground pepper
1 can (10 3/4 oz) cream of mushroom soup
1 cup chicken stock
2 tsps. original Worcestershire sauce
1/2 tsp. onion juice
Place lamb on rack in roasting pan. Insert meat thermometer, being careful not to touch bone. Roast uncovered in preheated 300 degree oven 2 1/4 hours or until thermometer registers 170 degrees F. for rare lamb.
Cool slightly; trim and discard outer skin, fat and cartilage.
Chop or hand grind meat by putting it through coarse blade of meat grinder. Makes about 4 cups ground lamb.
Put chicken in saucepan; cover with undiluted chicken and beef broth. Cover and simmer about 3/4 hour or until tender. Cool on plate; reserve stock.
Strip meat from bones; put through coarse blade of meat grinder. Makes about 2 cups ground chicken.
Combine lamb, chicken, dill, salt and pepper in bowl. Mix well with hands.
Dilute mushroom soup with about 1 cup chicken stock, Worcestershire sauce and onion juice. Mix well with meat mixture. Divide mixture in half.
Butter 2 two-quart casseroles. Press mixture into each casserole.
Topping:
1 cup water
1 cup stock (from chicken)
1/2 cup milk
2 tbsps. butter
2 1/2 cups instant potato flakes 1 cup dairy sour cream
1 tbsp. chives, minced
1/2 tsp. caraway or sesame seeds
salt to taste
freshly ground pepper to taste
Heat water and stock together until boiling; remove from fire.
Add milk and butter; stir in potato flakes, beating until light and fluffy.
Add sour cream, chives, caraway seeds, salt and pepper; blend well.
Top meat in each casserole with whipped potato mixture.
Bake in preheated 450 degree oven 20 to 25 minutes. Run under broiler to brown.
1 cup stock (from chicken)
1/2 cup milk
2 tbsps. butter
2 1/2 cups instant potato flakes 1 cup dairy sour cream
1 tbsp. chives, minced
1/2 tsp. caraway or sesame seeds
salt to taste
freshly ground pepper to taste
Heat water and stock together until boiling; remove from fire.
Add milk and butter; stir in potato flakes, beating until light and fluffy.
Add sour cream, chives, caraway seeds, salt and pepper; blend well.
Top meat in each casserole with whipped potato mixture.
Bake in preheated 450 degree oven 20 to 25 minutes. Run under broiler to brown.
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