Skillet Shepherd's Pie

Shepherd's Pie has always been the classic comfort food for people with ties to Britain, but lately I've been getting requests for it from friends of all sorts of ethnicities! I've had occasions when I've asked friends what they'd like me to make for them and, out of all the elegant and expensive possibilities, they said "Make your shepherd's pie." Okay! That's easy! 

Last month I made it for Limey Day (so named by one of the husbands!). That's the day every three months when three of us get together to watch British films and television. We start at 10:30 in the morning with a good chinwag along with tea and scones and various things, watch videos, have lunch, watch videos, have dessert and tea, watch videos, have snacks and wine, watch videos, maybe have some lunch leftovers and watch more videos until we just can't take it any more! For that occasion, I made my regular Shepherd's Pie.

Sometimes I make my Vegetarian Shepherd's Pie (this photo). Both of those are baked in a 13x9x2-inch baking dish, with a layer of mashed potatoes on the bottom as well as the top. This Skillet Shepherd's Pie is what I do when I'm making a smaller amount and I want to hurry things along a bit. Of course, if your skillet can't go into the oven, you can always put the pie in an 8-inch square baking dish.

In case you're wondering, we watched the first season of Mr Selfridge this time. Couldn't hang in long enough to watch all ten episodes, so had to watch the third disc another day. Have you seen it? It's delicious!

Skillet Shepherd’s Pie

(Serves 4)

I avoid the whole Shepherd's Pie or Cottage Pie / Lamb or Beef Controversy by making it with turkey. But in my family it's always been Shepherd's Pie, no matter what it's made of. And this is my quick, no-muss-no-fuss version, meaning it is baked right in the same skillet.

The Potato Topping

2 pounds (32 ounces/907 grams) russet potatoes
4 tablespoons (2 ounces/57 grams) unsalted butter, room temperature
1/2 cup (4 fluid ounces/118 ml) milk
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup grated Cheddar

The Meat Filling

2 tablespoons extra virgin olive oil
3/4 cup (5 ounces/142 grams) chopped onion
1 pound (16 ounces/454 grams) lean ground turkey
1 1/2 teaspoons Worcestershire sauce
3/4 cup chopped carrots
3 tablespoons unbleached all-purpose flour
1 14.5-ounce can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon marjoram
3/4 cup (4 ounces/113 grams) frozen peas

1 Pare the potatoes and rinse and quarter them. Put the potatoes in a 2-quart saucepan and add cold water to cover and 1/2 teaspoon of salt. Bring to a boil and simmer about 20 minutes or until potatoes are tender.

2 In the meantime, prepare filling. In oven-safe 12-inch slope-sided skillet (I use the All-Clad 5112 Stainless 12-Inch Fry Pan), heat oil and cook onion about 5 minutes or until soft. Add ground turkey and brown well. Proper browning, rather than just "graying," gives the finished dish a richer flavor, making it well worth the extra time it takes. If using very lean ground meat, as I do, there is no need to drain the fat from the pan. A lot of moisture comes out of the turkey and must evaporate before any browning can occur. Add Worcestershire sauce toward end of browning. 

3 When meat is browned (which can take a long time, at least 20 minutes, with lean turkey), add chopped carrots and cook about 5 minutes. Sprinkle flour over all and mix thoroughly. Stir in diced tomatoes and seasonings and cook about 3 minutes. Add frozen peas and remove from heat. Smooth the top.

4 When potatoes are done, drain completely, cover and set over low heat for half a minute to dry thoroughly. Remove from heat, mash, add butter and continue mashing. Stir in milk, salt, pepper and grated Cheddar. Potatoes will be a bit looser than you would make to serve as mashed potatoes; this makes spreading easier.

5 Spread the mashed potatoes in even layer over the meat. Can be made the day before. Cover and refrigerate until 65 minutes before serving time. Preheat oven to 375 degrees. Uncover and bake for 55 minutes. (You won't need to bake it that long if you're not making it ahead and refrigerating it.) Let stand for 10 minutes before cutting into wedges.

Chocolate Cream Pie - Creamy Dreamy

This is a grown-up version of a dessert some of you may remember from childhood. Back then it was made in a 13x9x2-inch pan using instant pudding, frozen whipped topping and excessive amounts of sugar. I make it in a 9-inch pie plate using all organic ingredients.

Whipping up some fresh cream takes just a few minutes more than opening a container of thawed frozen whipped topping. And a simple homemade pudding takes just a few more minutes to make than instant. The addition of a little strong coffee (organic, of course) enhances the flavor without actually changing it.

I don't even remember what it was called, but we have always called my version Creamy Dreamy. The other might taste just wonderful, but it contains all sorts of strange unpronounceable chemicals I don't care to consume. This is all-natural, organic Creamy Dreamy!

Another great thing about this pie is you can freeze it! This time I just froze one slice to enjoy later, but I've frozen the whole pie before. Don't you love things that can be made ahead?! 

Chocolate Creamy Dreamy

(Makes one 9-inch pie / 8 servings)

Second Layer Pudding

1/2 cup sugar
1/4 cup unsweetened cocoa
3 1/2 tablespoons cornstarch
Pinch salt
1/4 cup double-strength brewed coffee
1 1/2 cups milk
1 tablespoon cold unsalted butter
3/4 teaspoon vanilla extract

Crust

1 cup finely chopped walnuts + 1/4 cup to sprinkle on top of pie
1 cup unbleached all-purpose flour
1 stick (4 ounces) unsalted butter, melted
Pinch salt

First and Third Layers

1 cup heavy whipping cream
1 8-ounce package cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract

1 In heavy 1.5-quart saucepan, whisk together sugar, cocoa, cornstarch and salt. Gradually whisk in the coffee until smooth. Whisk in the milk. Stirring constantly, cook over medium heat until mixture begins to thicken, about five minutes. Reduce heat to low and simmer, stirring constantly, for another five minutes until pudding is completely thickened. Remove from heat, then stir in butter and vanilla. Place pan in a larger pan filled with ice and water to cool the pudding quickly. Place a circle of parchment paper directly on surface of pudding. Refrigerate at least 2 hours or up to 2 days. 

2 Preheat oven to 350 degrees. In small bowl combine 1 cup walnuts, flour, melted butter and salt until mixture is evenly moistened. With wooden spoon and flat-bottomed metal measuring cup, press dough into bottom and sides of a greased 9-inch pie plate. Bake at 350 degrees for 25 minutes; let cool.

3 Beat whipping cream to stiff peaks; set aside. In separate bowl, but using the same beaters, beat softened cream cheese with powdered sugar and vanilla until fluffy. Add the whipped cream to the cream cheese mixture; beat just until combined.

4 Scrape half the cream mixture onto the crust; spread evenly. Give the chocolate pudding a stir and spread it evenly over the first layer. Top this with a layer of the remaining cream mixture. Sprinkle on chopped nuts. Refrigerate for at least 8 hours before serving.

Lamb Shanks Braised in Red Wine - and Rocky Mountain Organic Meats Giveaway

Lamb shanks is a meal just unusual enough to make a real impression at your next dinner party (just look at that well-caramelized crust!). You can get the heavy lifting out of the way the day before and just reheat the meat and sauce at the last. For the same reason, it also makes the perfect Sunday Roast/Sunday Lunch, that great British tradition.

The Sunday Roasts of my childhood were usually beef (my father's favorite) or pork. Only occasionally would it be lamb (my mother's favorite). Since then I've encountered so much badly prepared lamb that I've quite gone off it! Then I heard from my favorite organic grassfed rancher (well, no, *he* isn't grassfed, but his cattle are!) in Wyoming that they now offer organic grassfed lamb humanely raised on a family farm and ranch in Montana.

Rocky Mountain Organic Meats, a great company you've read about here before, sent me the four lamb shanks. Not wanting to waste this very special meat on people who wouldn't fully appreciate it, I polled my friends who are into organic grassfed meat to see which ones especially like lamb. I chose well! The happy recipients loved the flavor of the wine-braised lamb and the falling-off-the-bone tenderness of it.

If you've never cooked lamb, be prepared for its distinctive smell. Some people (such as the friends I was cooking for) will walk into a kitchen where lamb is cooking and think it has a heavenly aroma; others (such as myself!) will think it has a gamey odor. Which camp are you in?   

Are you a lamb lover? Rocky Mountain Organic Meats is going to ship 4 organic grassfed lamb shanks to one of my readers! Will it be you? See bottom of the post for giveaway details. For your convenience, the organic grassfed lamb shanks and other Rocky Mountain Organic Meats can also be ordered through Amazon! 

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Wine-Braised Lamb Shanks

(Serves 4)

4 lamb shanks (about 3 1/2 pounds total)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 or more cloves garlic, halved
1 teaspoon Worcestershire sauce
1 bay leaf
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 bottle drinkable dry red wine, divided
1 cup chicken broth

Make day ahead so you can chill the braising liquid and easily remove the layer of fat.

1 Heat oil in heavy pot large enough to hold the lamb shanks in a single layer. I use a 5.5-quart Le Creuset round French oven and brown the shanks two at a time (and later set them on their narrow sides to fit into the pan for braising). Sprinkle the first side of the 4 shanks with 1/8 teaspoon salt and 1/4 teaspoon pepper. Add to hot oil and brown well, turning occasionally, about 10 minutes, sprinkling second side with 1/8 teaspoon salt and 1/4 teaspoon pepper. Remove to platter.

2 Add onion, carrot, celery and garlic to pot. Sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Brown the vegetables, stirring occasionally, about 20 minutes. Stir in the Worcestershire sauce, herbs and tomato paste; cook for 1 minute. Stir in 2 cups wine and broth; bring to a boil. 

3 Preheat oven to 325 degrees. Add lamb shanks to pot, and return to the boil, adding more broth or water if the shanks are not halfway submerged. Cover pan with foil and lid; simmer in oven for 2 1/2 hours.

4 Transfer shanks to an oven-to-table casserole. I use a 2.5-quart oval CorningWare casserole. Strain braising liquid into a 4-cup glass measure, pressing out liquids from solids; discard solids. For easy removal of fat, refrigerate braising liquid overnight or long enough for the fat to solidify. Do not skip this step -- the braising liquid will be extremely fatty and must be thoroughly defatted. 

5 Remove layer of fat from chilled sauce. In small sauce pan, bring the remaining wine to the boil; reduce by a third. Stir in the defatted sauce. Taste and adjust seasoning. Pour over shanks in casserole. Refrigerate until one hour before serving time.

6 One hour before serving, heat covered casserole in preheated 300-degree oven for 1 hour.

Rocky Mountain Organic Meats Giveaway

One winner will receive 4 grassfed organic lamb shanks from Rocky Mountain Organic Meats. All continental US residents who leave a comment (one entry per person - and please include your email address in the body of your comment) on this post before 11:59 pm Eastern time Wednesday August 7 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday August 8. If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday August 11, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: Product was sent to me for review purposes. I was not required to post about it and received no compensation for doing so. And, in case you don't know me, there is no amount of money or free product that can induce me to say something I don't mean!

Jean

Chicken Cobbler - Chicken Pot Pie with Gluten-Free "Cobbles"

Calling all gluten-free cooks: I need your help! Though this chicken cobbler was fine just the way it was, it would have been fabulous had the sauce stayed as thick after baking as it had been before it went into the oven. It seems some of the gluten-free starches thin out at some point in the baking. I used tapioca flour, which works perfectly in my fruit pies, and the sauce became much thinner during its time in the oven. Any suggestions?

I usually put an all-butter flaky pastry crust on my chicken pies, but I had a package of gluten-free biscuit mix on hand and was eager to try it. That's when I thought of cobbles. Looks pretty cute, huh? Tasty, too. And the topping, as well as the filling, reheated well the next day. I love leftovers!

Of course, it's easy to make gluten-free biscuits (though I haven't posted my recipe yet). If you're not gluten-free, you can use one of these biscuit recipes for the topping: Homemade Biscuits or Buttermilk Biscuits Made with Buttermilk Powder.

A gluten-free diet has (at least, so far) not done for me what I had hoped it might, but I'm going to stick to it for the entire month. If I don't notice a difference by the end of the month, perhaps I'll try a dairy-free month next. But I'll continue to develop the occasional gluten-free recipe for friends. So do, please, give me your gluten-free tips in a comment below.    

Chicken Cobbler

(Serves 4)

The Filling

2 tablespoons extra virgin olive oil
1 1/4 pounds boneless skinless chicken breasts and/or thighs
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
1 tablespoon unsalted butter
1/3 cup diced onion
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
1/3 cup diced orange bell pepper or carrot
2 cups halved and sliced mushrooms (1/2-pound package)
1/4 cup tapioca flour
1 cup chicken broth
1 cup milk
2 tablespoons dry sherry, optional
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
Optional: 1 cup fresh or frozen peas

The Topping

2 packed cups Bob's Red Mill Gluten-Free Biscuit and Baking Mix
5 tablespoons unsalted butter, cut into 1/2-inch cubes
3/4 cup milk

1 In 12-inch skillet, heat oil. Season chicken with 1/4 teaspoon each salt and pepper; brown on both sides, cooking for a total of 20 to 30 minutes or until done. If you prefer your pies with shredded chicken, shred it now using two forks. If you prefer diced, set the chicken aside to cool a bit for neater dice. (Or you can use 2 1/2 cups or so of leftover shredded or diced cooked chicken, in which case you would skip this step.)

2 In same skillet, melt butter and saute onion for 3 minutes, scraping up the brown bits from cooking the chicken. Add bell peppers; saute for 2 minutes. Add mushrooms and 1/4 teaspoon of the salt and pepper; saute for 5 minutes.

3 In a small bowl, stir the tapioca flour and broth to a smooth slurry and stir it into the vegetables. Stir in the cream and sherry; cook, stirring constantly, until bubbly and thickened. Season with remaining salt and pepper. Remove from heat. Stir in the chicken and, if using, the peas. Adjust seasoning.

3 Pour into 1 1/2- to 2-quart baking dish (such as the CorningWare French White 1 1/2-Quart Oval Dish pictured above--I love that dish, have used it several times a week for many years). Preheat oven to 375 degrees.

4 In medium bowl, add butter to baking mix. With your fingers or a pastry blender or two knives, cut in the cold butter until the mixture looks like coarse crumbs with some bigger chunks remaining. Pour on the milk and gently mix until just combined.

5 Using a #60 (1/2 ounce / 1 tablespoon) scoop to form "cobbles," scoop the dough onto the chicken filling. Wetting the scoop from time to time will make the dough release more easily. Bake at 375 degrees for about 30 minutes, or until topping is golden and filling is bubbling.

 

Gluten-Free Scones - Made with Buttermilk Powder

Mmm ... just pulled a batch of scones out of the oven to have with a nice cup of Earl Grey for my elevenses today. Of course, I usually have elevenses around nine or ten o'clock since I start my day so early!

These scones are gluten-free because I'm going gluten-free for the month of July. I have a freezer full of different gluten-free flours and starches, and this combination is one I especially like for scones. There is only the slightest difference in texture from my regular scones, a difference so slight most people don't even notice it at all. 

I make what I call my Classic Scones when I happen to have buttermilk on hand. But more often, because I hate buying a quart of buttermilk and having most of it go to waste, I always keep a supply of buttermilk powder (Organic Valley Buttermilk Blend) in the pantry. It makes scones that are every bit as good as those made with fresh buttermilk. 

For an afternoon tea party, I serve scones with three accompaniments: raspberry or strawberry jam, lemon curd and clotted cream. For elevenses, I have them plain; the orange zest and dried fruit are embellishment enough. Do you have a favorite scone or other treat to go along with a cup of tea or coffee? 

Update 08/02/18: For a tutorial, complete with step-by-step photos, go to Classic Scones - Traditional Scones - A Tutorial.

Gluten-Free Buttermilk Scones

(Makes 16 scones)

3/4 packed cup (3.125 ounces/90 grams) sorghum flour
3/4 packed cup potato starch
1/2 packed cup (2.125 ounces/60 grams) tapioca flour
1 1/4 teaspoons xanthan gum
1/4 cup sugar
3 tablespoons buttermilk powder
2 teaspoons baking powder
1/2 teaspoon baking soda                  
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
Zest of one orange
1/2 cup currants or other chopped dried fruit
1/2 cup water 
1 large egg
1 teaspoon vanilla

1 Preheat oven to 400°F (200°C / Gas Mark 6). Line a large baking sheet with parchment paper. (I use a 14x16-inch nonstick insulated cookie sheet.)

2 In a wide 2-quart bowl whisk together the flours,* xanthan gum, sugar, buttermilk powder, baking powder, baking soda and salt. With your fingers or a pastry blender or two knives, cut in the cold butter until the mixture looks like coarse crumbs. Stir in orange zest and dried fruit to coat and separate.

* While you're measuring out the three flours/starches, measure out and whisk together 2 tablespoons each sorghum flour and potato starch and 4 teaspoons tapioca flour to use for shaping the scones. Use a bit of it to sprinkle lightly in two 6-inch rounds on the parchment-lined baking sheet.

3 In small bowl, combine water, egg* and vanilla; pour into dry mixture and gently mix until just combined. Right in the bowl, divide the dough into two portions.

* If you prefer to glaze the tops of your scones, beat the egg lightly and reserve one tablespoon to mix with a teaspoon of water to brush on just the tops of the scones right before baking. I prefer to brush the tops with a little milk.  

4 Scrape the two portions of dough onto the floured parchment and, with floured (gluten-free, of course) hands, gently pat the dough into two 6-inch rounds. Cut each round into 8 wedges. Pull the wedges away from the center and separate them to about an inch apart. A small offset spatula dipped in flour works well for this.  

5 Brush just the tops of the scones with either the egg glaze or a little milk. Bake about 13 to 15 minutes until golden brown.

Note: Scones may be frozen, double-wrapped, for up to one month. Thaw at room temperature, wrapped. To reheat room temperature scones, wrap loosely in foil and heat at 300°F (150°C / Gas Mark 2) for 10 minutes.

Jean