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Receta Mediterranean style SHEPHERD's PIE delight...a.k.a 'Paté Chinois'
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PATE CHINOIS (aka Sheppard's Pie) morphed into a 'Mediterranean style' dish. A medley of vegetables and an Italian meat mix serve a solid base to a smooth mash.
For a dedicated post...refer to:
http://www.foodessa.com/2010/01/recipe-details-tasty-meals-classic.html
Raciónes: 8 PORTIONS
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Ingredientes
- . > American / Metric measures <
- . > MEAT and VEGETABLE mix:
- . 2 Tbsps. (30ml) e.v.Olive oil
- . 2 Tbsps. (30ml) Grape seed oil
- . 2 Tbsps. (30ml) unsalted Butter
- . 1 large, sweet Onion, diced
- . 3 mild, Italian style Sausages, cased, broken-up
- . 1 lb. (450g) medium-lean meat of choice, minced
- . 2 stalks of Celery, thinly sliced
- . 2 large Carrots, halved, thinly sliced
- . 1 large red Bell Pepper, diced
- . 1 small can of Italian crushed Tomato
- . 1/4 cup (60ml) fortified Port or Sherry
- . > Seasoning: 1 tsp. (5ml) sea Salt >1 tsp. (5ml) granulated Garlic powder > 1 tsp. (5ml) each dried Herbs: Oregano, Basil, Mint, Marjoram, Sage, Rosemary, Tarragon > 1 tsp.(5ml) ground Cinnamon
- . > MID LAYER:
- . 1 small can sweet Corn, rinsed, drained
- . 1 small can red Kidney Beans, rinsed, drained
- .> POTATO MIX:
- . 6 whole, medium sized Yukon Potatoes, peeled
- . 2 whole, medium, sweet Potatoes, peeled
- . 2 tsps. (5ml) sea Salt
- . 2 Tbsps. (30 ml) e.v.Olive oil
- . 2 Tbsps. (30ml) unsalted Butter
- . 1 tsp. (5ml) sea Salt
Direcciones
- . Pre-heat the oven at 350F/180C/Gas4. Position the rack in the center of the oven. Use a medium to large oven-proof dish.
- . > MEAT and VEGETABLE mix: In a large deep pan, heat the oils and butter on MEDIUM-HIGH heat. Add the onions and cook them for about 10 minutes. Add the sausage and other minced meat. Cook until almost done. LOWER the heat to MEDIUM. At this point, remove this mix and set it aside and cover to keep warm. Meanwhile, in the same pan, add the remaining vegetables. Cook about 15 minutes. Add the crushed tomato and cook a few more minutes. Pour in the Port and cook for about 5 minutes before adding in the seasoning. Then, add back in the meat mix. Combine and close the heat. Cover the pan and set aside while preparing the mashed potato mix.
- . > POTATO mix: . In a very large pot, place the potatoes, salt and enough cold water to surpass them. Initially bring the water to a boil to then turn down the heat to MEDIUM-LOW. Cover the pot and cook for 20 minutes or until tender enough to mash. When the dish will be ready to assemble, hand strain the potatoes with a ladle. Do not throw away the water. Mash the potatoes and add just enough of the reserved water to give the mix a good consistency. Then, with a spatula, add the olive oil, butter, and salt.
- . > ASSEMBLY: In the oven-proof dish, proceed to layer the bottom with the meat-vegetable mix. To that, add the corn and beans. Finish with the mashed potato. Decorate the top by poking and dragging a fork to create dimples.
- . BAKE for 30 minutes. Let it rest for 10 minutes before serving. When ready to plate, remember to cut and slowly pull away pieces in order for servings to be in tact. If desired, garnish with some parsley.
- . Note: This wonderful meal can be prepared ahead, cooled, refrigerated and cooked on another day too. Just make sure to take it out 30 minutes before you cook it in the oven.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 8 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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