Mashed potatoes
1-1/2 lb. (700 g) russet potatoes | boil until tender (15 min.) | mash | season to taste |
1/2 cup (120 mL) water reserved from boiling potatoes | |||
1 Tbs. (14 g) unsalted butter | |||
salt | |||
ground white pepper |
Shepherd's pie
Preheat oven to 400°F (204°C) | ||||||||||
3 Tbs. (45 mL) vegetable oil | heat | med-low until tender | cook until meat is no longer pink | mix and cook | stir in and cook until liquid thickens | season to taste | cover with potatoes and fluff with fork | drop butter pieces on top | cover with paprika | bake 400°F (205°C) 30 min. |
1 medium (110 g) onion | dice | |||||||||
1 medium (61 g) carrot | ||||||||||
1 medium (40 g) celery stalk | ||||||||||
1 pound (450 g) ground lamb | ||||||||||
1 Tbs. (8 g) all-purpose flour | ||||||||||
1 tsp. (1.2 g) dried rosemary | ||||||||||
1 tsp. (1 g) dried thyme | ||||||||||
1 pinch ground nutmeg | ||||||||||
1 cup (235 mL) beef broth | ||||||||||
salt | ||||||||||
ground black pepper | ||||||||||
1-3/4 lb. (800 g) mashed potatoes | ||||||||||
2 Tbs. (28 g) butter | cut up into small pieces | |||||||||
paprika |