Traditional Shepherd's Pie (STLCC-Culinary)

Traditional Shepherd's Pie as cooked at STLCC Culinary Program:

SHEPARD’S PIE

Yield: 6

INGREDIENTS:

            15 oz               Lamb stock (or light beef stock)

            1 oz                 Dried wild mushrooms

            1 ½ lb              New red potatoes, cut into medium dice

            4 ea                  Garlic clove, minced

            8 oz                 Sweet butter

            2 oz                 Heavy cream

            1 oz                 Scallion, finely chopped

            1 ½ tblsp         Parsley, chopped

            To taste           Salt and black pepper

            4 oz                 Onion, medium dice

            6 oz                 Button mushrooms, sliced

            1 ½ lb              Ground lamb

            1 oz                 All-purpose flour

            4 oz                 Dry sherry

            1 tsp                Dried thyme

`           15 oz               Corn kernels

           

METHOD:

1. Bring the lamb stock to a boil and add the wild mushrooms.  Remove from heat and let rest.
2. Place the potatoes and garlic in a large saucepan and cover with water.  Bring to a boil.  Cook until the potatoes are tender, remove from the heat, and mash until smooth.
3. Stir into the mashed potatoes, one third of the butter, heavy cream, green onions, and parsley.  Mix until the ingredients are thoroughly incorporated.  Reserve.
4. Heat half the remaining butter in a sauté pan over medium-high heat and sauté the onions and button mushrooms for 3-4 minutes until the onions become translucent.
5. Add the ground lamb and continue to cook until it is browned.
6. Strain the wild mushrooms from the stock and finely chopped.  Reserve the stock and mushrooms until needed.
7. Sprinkle the flour over the lamb mixture and stir until incorporated,
8. Cook while stirring over medium heat for 3 minutes.
9. Add the sherry and the reserved wild mushrooms and stock.
10. Continue to cook over medium heat, stirring, until the mixture thickens slightly.
11. Add the thyme.  Season with salt and pepper.
12. Melt the remaining butter in another sauté pan over medium heat and add the corn kernels.  Sauté the corn for approximately 5 minutes or until tender.  Season.
13. Spoon the lamb mixture into a slightly greased baking dish and spread mixture evenly on the bottom of the dish.
14. Spread the sautéed corn kernels over the lamb.
15. Spread the potatoes over the corn kernels.  Bake in a preheated 350 degree oven for 45 minutes or until lightly browned on top.

American Regional - ROASTED ELLENSBURG LAMB RACK WITH THYME-MERLOT SAUCE

ROASTED ELLENSBURG LAMB RACK WITH

THYME-MERLOT SAUCE

Yield: 6 portions

INGREDIENTS:

            1 ea                  Lamb rack, chimed, split

                                    Salt, to taste

                                    Black pepper, ground, to taste

            3 tblsp             Olive oil

            4 oz                 Dijon mustard

            1 tblsp             Garlic, minced

            8 oz                 Breadcrumbs, fresh

            3 tblsp             Shallots, minced

            4 oz                 Merlot

            6 oz                 Brown lamb stock

            6 oz                 Chicken stock

            1 tsp                Thyme, minced

            4 oz                 Butter

METHOD:

1.      Preheat oven to 450-degrees.

2.      Season lamb racks with salt and pepper.

3.      Heat the olive oil in a large, heavy-bottomed pan over high heat.

4.      Sear lamb racks for approximately 1-2 minutes on each side until thoroughly browned.

5.      Remove the pan from the heat and brush the topside of the meat with mustard.

6.      Mix the garlic and breadcrumbs and pat gently on top the mustard until the top of the meat is coated with breadcrumbs.

7.      Place the pan with the lamb racks in the oven and roast until the desired internal temperature is attained.

8.      Remove from oven, and rest while sauce is prepared.

9.      Discard all but 1 tblsp of the fat rendered from the lamb.

10.  Place the pan over medium-high heat and sauté the minced shallots for 1-2 minutes or until they are translucent.

11.  Deglaze the pan with the wine.  Add the lamb stock, chicken stock, and thyme.

12.  Reduce the liquid to half its original volume.

Remove the pan from the heat and finish the sauce by whisking in the butter, a little at a time, until a smooth emulsion forms.  Season with salt and pepper

Types of Glace

Types of Glace

This is for my midterm tomorrow....


Culinary Fundamentals, Pg. 308

• Glace de viande is made from Beef Stock.

• Glace de canard is made from Duck Stock.

• Glace de poulet (or Volaille) is made from Chicken Stock.

• Glace d’agneau is made from Lamb Stock.

• Glace de gibier is made from game stock.

• Glace de poisson is made from Fish Stock.