Shepherd Pie

 

For mashed potatoes :

Russet Potato - 3.5 lbs

Butter - 1 stick 

Salt

Heavy Cream - 1 cup

Parmesan cheese optional for topping the mashed potatoes

For meat gravy:

Ground Lamb - 2.5 lbs

Yellow onion - 1 big, or 2 medium sized ones, finely chopped

Garlic - 4 or 5 cloves, minced

Carrots - 3, medium sized, chopped into small cubes

Frozen Peas - 8 oz

A few sprigs of fresh thyme leaves

Worsestershire Sauce - 1 tbsp

Homemade Tomato sauce - 1 cup  or 2 tbsp of tomato paste along with 1 cup chicken stock to make the gravy. Can add a little flour too to make the gravy

Wash, peel and chop the potatoes. Rinse the peeled potatoes in water. Cook till fork tender either in instant pot for 10 minutes or in a big pot of salted water. Rinse cooked potatoes immediately after draining the water. This double rinsing prevents gumminess in the mashed potatoes.

Now add 1 stick of salted butter and salt and mash till smooth with a potato masher. Cover with a cling and keep aside

Brown the meat in a large pan without adding any extra oil.  Remove the meat and keep aside. In the same rendering fat (can reduce the fat by a tbsp), add onion, garlic and carrots. Cook till carrots are just done.

Then add tomato sauce/paste, thyme and Worcestershire sauce. Mix well and add the meat back. Adjust seasoning. Cook for a minute, add the frozen peas and remove from heat.

Preheat oven to 425F. Heat a cup of heavy cream and mix in gently with the prepared mashed potatoes. layer the meat in a prepared pan, fill half of the pan and then top with mashed potatoes. Sprinkle some parmesan cheese on top to help it brown. 

Cook in the center rack for 30 to 45 minutes till the potatoes have browned.

Serve hot.

Chicken Tortilla Soup

 

Raw Chicken Breast - 2 large ones, chopped into small cubes

Onion - 2 small white sweet ones, chopped finely

Garlic - 10 cloves, minced

Jalapeno - 1, chopped

Olive Oil - 1 tbsp

Frozen Corn - 1 cup

Homemade Tomato sauce - 1 large glass jar

Canned northern beans - 1, drained

Stock/ Water - as desired

Chili Powder - 1/2 tsp

Cumin powder 1/2 tsp

Cilantro - a handful, chopped

Salt and pepper to taste

Butter - optional

Fresh lemon, sour cream and tortilla chips to serve

Add olive oil, onion, garlic and jalapeño to a large pot and sauté till the onion is soft.

Then add chicken. Add frozen corn and tomato sauce. Cook for a few minutes

Add a couple of cups of water or stock and the spices. Bring to boil and simmer for a few minutes

Then add the beans and cilantro. Let the soup come to a boil and cook till desired thickness. Add a tbsp of butter. 

Serve with squeezed lemon juice, sour cream and Tortilla chips.

Shrimp Fried Rice

• 1 lb 26-30 count uncooked shrimp , (peeled and deveined)
• 1 tsp corn starch
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp olive oil
• 4 large eggs, beaten
• 1 onion, finely chopped
• 3 cups leftover chilled white rice 
• 2 chopped carrots and a cup frozen peas
• 1 box of mushrooms
• 2 Tbsp soy sauce or coconut aminos , or added to taste
• 1 1/2 tsp sesame oil

1. Marinate shrimp in cornstarch, salt, and pepper for 10 minutes.
2. Cook the shrimp – Heat the skillet over medium/high heat, add cooking oil, and cook the shrimp for 1 minute per side. Transfer the shrimp to a plate and reduce the heat to medium.
3. Add beaten eggs into the hot skillet and scramble with your spatula until no longer runny. Transfer to the same plate as the shrimp.
4. Cook the mushrooms in butter till brown and done.

1. Heat a mix of sesame oil and olive oil. Cook chopped onion along with sliced ginger and garlic. Then add the remaining vegetables and cook till done. 
2. Spread cooked rice into the skillet and sizzle for 1-2 minutes without stirring. Flip and sizzle another 1-2 minutes.
3. drizzle in Soy sauce. Add cooked shrimp, mushrooms and eggs back to the pan and stir to combine, and add more soy sauce to taste.