Hearty Shepherd’s Pie

Been cold for several days: I think we all are craving warm comfort food.  I made this several weeks ago for company and it was a big hit. We had it again last weekend for Joe’s birthday (he loves it for his special meal every year!) The potato crust is satisfying and the gravy chock full of meat and veggies is richly flavored.  This is an Alton Brown recipe with a few minor changes.  I added red wine, more veggies and I sometimes leave the egg out when I make the potato crust.   The red wine makes the gravy taste perfect. Plus I used different meat and changed the flour to make it a gf choice.

I know the list of ingredients might seem a bit daunting but it does go together fast. Just chop all the veggies first and brown the ground meat while your potatoes cook.  We had homegrown potatoes for the crust for that company meal; oh so flavorful and homegrown peas and local corn in the filling.  Yumm!  The leftovers made a great lunch.  Sure warms the tummy on a chilly day.

I used a bit over a pound of meatloaf mix and some ground turkey meat.  Another time it was ground chuck with a touch of meatloaf mix.  The traditional meat is ground lamb; also tasty.  You can use plain ground beef or even just ground turkey.  All work fine.  I also have a recipe for a vegetarian shepherd’s pie full of veggies with amazing gravy!

curry, shepherds pie, banana cream pie 019curry, shepherds pie, banana cream pie 020

curry, shepherds pie, banana cream pie 021

curry, shepherds pie, banana cream pie 027Shepherd’s Pie

Ingredients

For the potatoes:
2 pounds russet potatoes
1/3 cup half-and-half
3 tbsp. unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk (optional)
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
3-4 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb or meatloaf mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons rice flour
2-3 teaspoons tomato paste
1 cup chicken broth

½ cup dry red wine
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1 cup fresh or frozen corn kernels
1 cup fresh or frozen English peas
Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the meat and gravy mixture, stir for a few moments. If it seems very thick with really no gravy, add up to 1/2 cup water to thin it a bit (it will get thicker as it bakes) and spread evenly into an 11 by 7-inch glass baking dish. I have a lovely oval ceramic casserole Joe gave me that is perfect for shepherd’s pie.  Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 to 30 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving. curry, shepherds pie, banana cream pie 028

I searched long for a good recipe that had corn in it as that was what my guy wanted, I was dubious but this is such a tasty mixture I am a convert to corn in my shepherd’s pie!

Recipe courtesy Alton Brown, 2008, foodnetwork.com

Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.print.html?oc=linkback

Banana Cream Pie Pleasures

Early spring brings a dearth of fresh fruit.  I find the apples to be less than optimal for pies after about February.  I was looking for something fresh and fruity.  No frozen fruit either; pricey to fill a whole pie and I really try to find things that are seasonal.  No rhubarb yet, just made a shoofly pie… hummn. I had a pie to bake for Joe’s birthday, he loves a pie so what to make, he isn’t a pear fan either. My sister said why not a banana cream pie? Bananas are here and fresh so yes! Besides, 2016 is my year of the pie plus I just love sharing a great pie recipe.  Here goes…

My mom used to make this pie when I was in my thirties; for some reason she never made it for us as kids.  I remember cutting up and setting the banana rounds in the baked pie shell for her.  The contrast of the rich custard, the flaky crust and the fluffy cream with the delicate banana flavor is just so memorable.  And if you can bake a pie crust and make custard this pie is simple.  If you want, buy a crust in a package to bake; that works too.  I assume you can use a box pudding but I highly recommend this custard, straight out of Betty Crocker’s 1978 cookbook.  It is an easy pie to convert to gluten free; just get that pie crust baked fully as it doesn’t go back in the oven.

I only have a couple of pictures and I have to say my pie filling was soft so the pictures do not do this pie justice; I guess I need to make it extra firm for some better shots. Trust me; it taste much better than my pictures hint at.

curry, shepherds pie, banana cream pie 024curry, shepherds pie, banana cream pie 025curry, shepherds pie, banana cream pie 029

Mom’s Banana Cream Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

2/3 cup sugar

1/4 cup corn starch

½ tsp sea salt

3 cups whole milk or 2 percent, no lower fat than that

4 egg yolks beaten lightly

2 tbsp. butter cut into small cubes.

2 tsp. pure vanilla extract

2 large bananas

Topping: 1 cup whipping cream, 1/4 cup powdered sugar, 1/2 tsp. vanilla extract

Directions: Mix the dry ingredients in a 1 ½ qt sauce pan, Add the milk and stir as it heats.  Once it reaches a boil time it for one minute, STIRRING CONSTANTLY.  Then add 1/3 of it to the egg yolks, stir and return all to the pan, bring back to boil and time for one minute stirring constantly.  Add the butter and stir as it melts, then the vanilla, stir.  Pour into a mixing bowl, let cool a bit and then put a film of plastic wrap on the top; press it down onto the custard.  Chill at least an hour before using. Do not use until cold.  I must confess I nearly burnt my custard and actually strained it to get out any lump or browned bits.  It had a bit of a caramelized flavor due to the near disaster but I loved that sugary taste so I will maybe let it get like that next time too.

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Prick with a fork evenly every inch so it won’t bubble as it bakes.

Bake in a preheated 400 degree oven for 12-18 minutes until the crust is light brown.  Cool at least 15 minutes

Cut peeled bananas into 1/2 inch rounds and cover the bottom of the pie crust with them close together.  Pour the custard over the sliced fruit and smooth the top.

Chill pie 1- 4 hours before slicing and serving cold topped with a big dollop of whipped cream.

Whipped cream: Beat cold whipping cream with an electric mixer until it holds soft peaks; add a quarter cup powdered sugar and ½ tsp. vanilla.  Do not beat any more, just stir in.

I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crust will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

Note: I froze my egg whites for later use in a cake. No wasting them, that’s for sure!

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

** Pie filling from Betty Crocker Cook Book, 1978 Edition.

Corned Beef Hash

Need a quick supper with not too many ingredients that will please a hungry man and be gluten free? Got leftover corned beef in the fridge/freezer or just a can of corned beef in your pantry?  Go for the hash! You won’t be sorry and you will be full….of yummy satisfying hash.

 libbys corned beefLibby’s doesn’t say gluten free on the can but I took a chance and did not get sick both times I have made this hash.  I think it will be fine for others with celiac disease.

This is a happy food memory from my childhood; my mom made this once in a while.  Sometimes she even stuffed peppers with it, extra tasty that way.

 shoe fly pie, hash 022

Mom’s Corned Beef Hash

1 can corned beef, I like Libby’s

4 medium russet potatoes

1 large onion chopped

½- 1 cup chopped pepper, any color (I used yellow in this batch)

1-2 tbsp. olive oil

Directions:

Microwave each potato until fairly done; different for every oven.  Let them cool a bit and peel.  Cut into ¾ inch cubes.

Heat the oil in a large pan. I used my large cast iron pan.  Love that sturdy pan, well seasoned so things don’t stick and you get a great browning as you fry, even with minimal oil. Add the onions, stir and cook 2-3 minutes, add the chopped pepper and cook another minute. Add the potato cubes, cook 5 minutes, then turn with a pancake turner.  Cook 3 more minutes and add the corned beef after you cut it into half inch cubes.  Cook 3-4 minutes, turn/stir with turner and cook 3-4 more.  Do not let burn but a crisp brown crust is great on the potatoes and the meat.  Add sea salt and freshly ground black pepper to taste; maybe ½-1 tsp. salt, and a quarter teaspoon pepper.  Serve hot.  I made a green salad to round out my hearty and satisfying meal.

Oopsie, I Just Made Some Cloud Bread!

Finding or baking decent gf bread can be problematic.  Poor texture, weird flavors, big holes the middle of the loaf, leaden brick like baked products, high prices and lots of ingredients which must be compiled exactly according to the recipe.  It adds up to a fair amount of stress as to just having a sandwich.

The other week I made some really interesting bread/rolls.  The name is “cloud bread” (also called oopsie bread) and it has no flour, no oats nor any grains.  I was intrigued when I kept seeing this cloud bread popping up in my support group messages and just had to try it. My recipe has five ingredients but three should be in your pantry already.  It was very easy, quick and yes; tasty.  So it made a super bread for a ham and cheese sandwich and a ham/turkey and cheese sandwich.  I ate one warm out of the oven, also enjoyable. Great with a little jam or jelly on top.

I added a couple toppings which add a lot to the flavor and look of it.  I recommend them but it sure can be made plain.   You have to use full fat cream cheese to make it work, only a few tablespoons so don’t get all freaked out over that issue!

shoe fly pie, hash 010shoe fly pie, hash 011

Cloud Bread/Rolls (makes six large ones)

3 eggs, room temperature and separated; in two separate mixing bowls

3 ounces cream cheese at room temperature

1 tsp. baking powder

1 tsp. honey

Pinch salt

Toppings; sesame seeds and a tbsp. of chopped fresh rosemary.

Directions

Beat the egg yolks with the cream cheese until it is very smooth, lemon yellow. Add the baking powder and honey, beat in.

Beat the egg whites until foamy, add a sprinkle of salt. Beat until stiff peaks form.  Fold together gently with the yolk mixture until mostly blended together.

While the egg whites were beating I lined a big baking sheet with parchment paper and sprayed it lightly with Pam.  Heat oven to 300 degrees. Some people heat the pan in the oven before spreading the dough; I didn’t bother but feel free to preheat your pan.

Using a big spoon spread the bread mixture on in six big circles spaced 1-2 inches apart.  Sprinkle with sesame seeds and or finely chopped fresh rosemary. Bake until golden brown between 20 and 30 minutes.  I did just about 30 minutes for mine. Using a spatula separate them from the parchment paper right away. Let cool.  Store in a ziplock bag overnight; they will get soft and be ready for sandwiches.  Keep them in the fridge. I put slices of wax paper between them to avoid sticking. shoe fly pie, hash 012 They keep about 3 days there and a week in the freezer.  Wonderful flavor and texture for sandwiches: I used one for the top and a second one as the bottom of the sandwich. It did not fall apart and looked fantastic. shoe fly pie, hash 013 Did I mention they are no carbs in this bread? Yeap; this delightful bread is great for my low carbing friends!

GF Easter Meals…Hints and Ideas

Preparing for a gluten free Easter can be daunting but if you plan carefully you can be eating some great food and all of it safe and easy to prepare.  Let me give you a few baking hints and menu ideas to assist in creating the best Easter ever, even gluten free.

First off, don’t forget the basics, read labels, avoid spice mixes and don’t assume stuff is gluten free just because you think it should be.  I have been tripped up by roasts with built in marinades that contained gluten, by seasoning mixes, or by tasty country ham which had no warnings but turned out to be full of gluten.  Read the label. I no longer buy ham or bacon unless the label reads gluten free as I have been taken down by hidden sources of gluten; seasonings, marinades and curing mixes.  So be very careful selecting that ham or roast.  Take the time to read and be sure before spending a lot on a roast that you will end up giving away the leftovers because it ruined your day due to hidden gluten.

Okay, done with the scary but necessary lecture and on to more fun things.  Like rolls that are light and tender yet easy to make.  I posted them last March but have moved them up so if you click on my blog they should be right at the top.  I’ve made them several times and they are a fantastic option for a holiday meal.  Also great choices are the French bread recipe in my blog or my Italian fennel and orange bread.  Both are delicious and my non-celiac family requests them regularly when we get together to visit.boston trip 002

Easter 011

Orange flourless cake we had last spring for a dessert, topped with candied lemon slices, raspberries and slivered almonds. Yum!

I myself this Easter am making a roast chicken, requested by my mom.  It will not be stuffed in the interest of saving time but I will make roasted root veggies in the pan as well as homemade mashed potatoes.  All naturally gluten free. For dessert we are going to enjoy a cherry sunrise pie; also homemade, easy and gluten free; recently posted on my blog. I am using ginger snaps this time to make my crust; got them on sale last week. You can buy a redi-made gf crust at Wegmans or health food stores like Fry’s here in Hellertown.  Such an easy and tasty pie, I find it hard to even look at any other dessert for Easter lunch.

Other foods I am making for company include shrimp cannelloni with saffron sauce (adapted by me to be gluten free) and an Indonesian chicken curry with a dozen toppings.  Getting all the toppings ready and arranged is the tricky part but it is worth the effort.

And, we will be having a few other desserts.  I am making a lemon buttermilk bundt cake from my Heritage Classics cookbook by Annalise Roberts (I have made several items from that cookbook and each has been fantastic and not too tricky either!) and a ricotta based cannoli pie – http://glutenfreeonashoestring.com/gluten-free-cannoli-pie/ .  Both sound perfect and I can’t wait to taste them. I sure miss cannolis!

In summary, don’t get all worked up on it; stick to simple menu choices, avoid eating a lot of processed foods and make things that are naturally gluten free where ever possible. This will be my fourth gluten free Easter and the best ever!