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Tonight's Cook - Shepherd's Pie

rockytopsc
rockytopsc Posts: 856
edited November -0001 in EggHead Forum
Tonight we cooked up a favorite but for the first time on the BGE. We modified the College Inn receipe by using venison "hamburger" and frozen veggies mix (corn, peas, carrots). Mash potatoes frozen as well for a quick meal. Bought some great bread from the Public Bakery today, Tucan Garlic Loaf Bread. Outstanding and added a little Lawry's Garlic Spread (great stuff) but they don't make it anymore. Here some pics of the great food. Also, ms. rockytopsc (aka Ms. Food Police), and here sidekick were on hand to make sure all food handling procedures and policy were followed! I didn't get busted tonight but the sidekick kept a close eye on me all the time.

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Here's the receipe: http://www. collegeinn.com/Recipes.aspx?r=9
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Comments

  • rockytopsc
    rockytopsc Posts: 856
    Sorry about the link screw up:

    Shepherd’s Pie
    Serves 6
    Ingredients
    2 Tbs. butter, divided
    1/2 cup diced onion
    1 cup quartered mushrooms
    1/2 cup diced carrots
    1/2 cup flour
    1/2 tsp. salt
    1/4 tsp. pepper
    1 Tbs. garlic
    1 lb. beef cubes
    1 can (14.5 oz) College Inn® Beef Broth
    1 Tbs. Del Monte® Tomato Paste
    4 cups hot mashed potatoes

    In a skillet over medium-high heat, melt 1 Tbs. butter. Sauté onion, mushrooms, and carrots 5 minutes. Remove and set aside. Place flour, salt and pepper in a shallow bowl. Coat the beef in flour mixture in batches. Heat 1 Tbs. butter in skillet, sauté garlic 10 seconds, then add beef in batches and brown, remove and set aside. Add broth to hot skillet to deglaze, scraping residue into broth. Bring to a boil and reduce liquid by half, about 5 minutes. Stir in tomato paste, mix thoroughly and bring to a boil. Return vegetables and beef to pan, cover and cook 15 minutes. Uncover and cook 15 minutes longer. Place hot meat mixture in deep dish 9 inch pie pan. Top with hot mashed potatoes and broil about 4 minutes until top is golden.

    Entrée
    Prep: 10 mins.
    Cook time: approx. 45 minutes
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  • Gunnar
    Gunnar Posts: 2,307
    I love BBQ and grilling, but I'm ready to start seeing some comfort food.
    LBGE      Katy (Houston) TX
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Man, that sure looks good from here!

    Mike
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  • Little Steven
    Little Steven Posts: 28,817
    Rockytopsc,

    I have to admit, that is one meal I have never thought of doing on the egg. Looks amazing!

    Steve

    Steve 

    Caledon, ON

     

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  • BENTE
    BENTE Posts: 8,337
    love the food police does she know you call her that here?

    if she does you need to get her a policeman's hat :laugh: :lol: :cheer:


    like that pizza screen looks alot cleaner than mine. did you stop by the resturant store i told you about?

    that shepards pie looks alot like the chili cornbread pie

    DSCN1121.jpg

    we will have to get together and bring them both or will the food police nix that idea with the travel with hot food.... :)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Cecil
    Cecil Posts: 771
    Thanks, love shep pie. Wife and I honeymooned in Bermuda, land of sparkling seas and British pubs.

    What are your thoughts on Phil?

    Walt
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  • An Egg Downunder
    An Egg Downunder Posts: 152
    That is a great-looking pie. But it's a cottage pie - not a Shepherd's pie - because there's no sheep (eg lamb)in it!
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    That sounds like a nice recipe to do on the egg...question about the garlic spread: What will you use when your supply is gone? Can you recommend an alternate?

    Thanks,
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  • rockytopsc
    rockytopsc Posts: 856
    Time to go, like Tommy B.
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  • rockytopsc
    rockytopsc Posts: 856
    I agree, gotta get ready for when there's a slight chill in the air here in the Upstate.
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  • rockytopsc
    rockytopsc Posts: 856
    Thank you Sir. It was great!
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  • rockytopsc
    rockytopsc Posts: 856
    It's an easy one pot meal we normally cook on the open fire while camping.
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  • rockytopsc
    rockytopsc Posts: 856
    She does since she's probably called worse when she checks out kitchens at her buildings. May have to get one after Halloween at Party City. Yes sir I did stop at the restaurant store. They told me to stop drooling on everything or leave. Bought the screen and the "small" pizza peel, not the 6' version. :laugh:
    Chili and cornbread, not much more to ask for than that dish! She's fine with traveling with hot food since we want have to stop at any of the roadblocks, etc. :whistle:

    Later, y'all have fun at eggtoberfest!
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  • rockytopsc
    rockytopsc Posts: 856
    whatever you call it's good. Guess the folks at College Inn don't know either.
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  • rockytopsc
    rockytopsc Posts: 856
    I have a few bottles left but have experimented a little with some recipes I've found online. Basically a butter/garlic spread. We just got hooked on the Lawry's spread.
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  • rockytopsc
    rockytopsc Posts: 856
    Also, tried some of the Publix lump w/ this cook. Seemed to work ok.
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