potatoes

Food Friday: Shepherd’s Pie

Shepherd’s Pie

Olive oil

2 cloves garlic, chopped

1 leek, chopped

½ green pepper, chopped

1 cup frozen peas and carrots (optional)

1 lb ground lamb

1 tsp rosemary

1 pinch nutmeg

salt and pepper

8 oz wine

6 oz tomato paste

6 potatoes

salt

butter

milk

Heat oven to 350 degrees

Sautee garlic, leek and green pepper in olive oil.

Add lamb, rosemary, nutmeg, salt and pepper

Cook until lamb is done

Add wine and tomato paste

Simmer until liquid is reduced

Add peas and carrots to meat and heat through.

Peel and boil potatoes for about 20 minutes

Drain, add butter and milk and mash

Add salt

Put meat into a baking dish.

Cover with mashed potatoes. Use a fork to make a pretty design.

Set in oven for 15 to 20 minutes until lightly browned

Serve

Food Friday: Scalloped Potatoes

Scalloped Potatoes

Heat oven to 400 degrees F.

2 pounds potatoes, cut into thin slices

salt and pepper

Usually I peel the potatoes but this time I thought I would try it without peeling. It worked fine, if you like the peel.

I used a food processor to slice the potatoes. It look less than a minute.

Grease a baking dish and spread the potatoes around the dish. Salt and pepper them.

Mix Together:

1 3/4 cups heavy cream

2 garlic cloves, chopped

1 tsp thyme

1/2 tsp nutmeg

salt and pepper

Pour this mixture over the potatoes.

Top with:

1 cup freshly grated Parmesan

Cover with aluminum foil.

Place in oven for 40-45 minutes.