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Saturday, December 4, 2010

Indian Style Shepard's Pie

Potatoes and beef a perfect carnivore combination.  Once again the day was a rush, so I employed the pressure cooker for a quick dinner.  Great dinner protein, starch and vegetables all in one.

To finish it off I opted for my small toaster oven. I also have a larger counter oven.   I like using the smaller oven so the kitchen does not heat up as well as saving energy.  I rarely use my regular oven, too big, too old (a Modern Maid, great name) and worst of all not calibrated.  It is very cool looking and I plan on getting it calibrated soon although.

sweet potatoes and red potatoes

pressure cooker including bones


Indian Style Shepard's Pie
from Sara Moulton Cooks at Home
adapted

1 1/2 pounds lamb cubed
1T safflower oil
kosher salt and freshly ground pepper
1 medium onion chopped
1 inch piece of ginger grated with microplaner
3/4t ground cumin
1/2T ground coriander
1/8 cup flour
1 cup organic chicken broth
juice from one key lime
1 serrano chili green seeded and minced
1 cup organic chopped tomatoes
1/2 organic baby spinach
1 1/2 cups small cauliflower florets
1 1/4 pound organic sweet potatoes
3 medium organic red potatoes

~ heat oil in pressure cooker medium/high
~ add lamb and brown on all sides season with salt and pepper about 5-7 minutes
~ remove lamb and transfer to a bowl
~ reduce heat to medium and add onions and a tiny pinch of salt 
~ cook stirring until tender about 5 minutes
~ add garlic and ginger and cook for about 3 minutes
~ add the cumin, coriander and flour stirring often 3 minutes
~ add stock and increase heat simmer 5 minutes
~ stir in lime juice, tomatoes, lamb and collected juices 
~ put lid on pressure cooker and cook 14 minutes 
~ turn off heat and allow to naturally reduce on it's own
~ while meat cooks microwave potatoes
~ mash cooked potatoes
~ remove lid from pressure cooker
~ remove bones
~ add spinach and cauliflower 
~ preheat conventional oven 400 or toaster oven 325
~ put lamb mixture in baking dish and put mashed potatoes on top
~ cook for about 25 minutes

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