Our Daring Cooks’ December 2012 Hostess is Andy of Today’s the Day and Today’s the Day I Cook! Andy is sharing with us a traditional French Canadian classic the Paté Chinois, also known as Shepherd’s pie for many of us, and if one dish says comfort food.. this one is it!
Shepherd's pie (typically leading pun-happy family members to ask, "is it made with real shepherds?"), or cottage pie (apparently the more correct name if it doesn't have lamb as the meat) is one of those easy-to-make, cozy foods that we love. I usually make mine with ground beef, cooked with onion and garlic, and doused with a sauce I call "What Is In My Fridge". It's usually tomato-based, and I often put in some BBQ sauce for some zip. I mix in corn, cover it with mashed potatoes, bake it, and we're set to go. We do like this, but I always make it this way. Time for a change!
I tried two versions this month; one, a provided recipe using lamb and dark ale, and the other, a fancy one with duck.
Take 1: Slow-Cooker Irish Shepherd's Pie
|Lamb and veggies and herbs. Oh my!|
Then, oh joy of making supper in the morning!, I turned on the cooker and mostly ignored it for the next eight hours or so. I saw 'mostly' because it smelled amazing and so I kept going to peek at it.
Finally, I fished in the cooker to find all the potatoes, mashed them with butter and milk, and put this back on top of the rest of the mixture before adding frozen peas (nice pop of colour, since they hadn't stewed all day and were still bright green) and baking it all.
|Keg party for my food!|
Yum! Hearty and good, and the tastes nicely merged together. The gravy was delicious, though the overall recipe wasn't D's favourite as he's not really a fan of lamb. I would like to try it again, with beef, since really the rest of it was so good and I liked the cooking method. I found it very interesting that the stout I did NOT like to drink tasted wonderful as the liquid in the stew. Good to know!
|Slow-Cooked Irish Shepherd's Pie. Made without shepherds.|
Take 2: Fancy-Schmancy Shepherd's Pie
|Confit - poached in duck fat. Not greasy at all, but delish!|
Cremini mushrooms were sauteed in butter, then port wine added and reduced before adding a bit of cream. Over the duck this went. Finally, potatoes, made with cream and whipped until awfully smooth. I baked them until the tips of the potatoes got golden brown.
The smaller serving size of the ramekin was good, given how rich it was, but this was a success too. Great tastes, but still comfy with the potato. This version would be fun to have for a dinner party.
Thanks for a great challenge, Andy! It was fun to find some new ways to make an old favourite.