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unconventional SHEPHERD's PIE mediterranean style



'Mediterranean style' SHEPHERD's PIE
PATÉ CHINOIS...as known in Québec, Canada


This is a my ‘metamorphisized’ version
of an already very tasty meal.
Once, I even morphed it to become a
'Vegan' dish...also very tasty.
***
Please keep in mind that not every ingredient is a must.
Most are inter-changeable to please your taste buds.
Be creative.
However, if it is done precisely...
you will be pretty pleased with the final results.
***
Heads Up!
This may be a somewhat longer recipe for some.
However, when the murmurs of the oohs and ahhhs are gracing your lips...
you'll definitely want to add it to your recipe 'repertoire'.
After all, a 'Signature' recipe deserves your passionate
attention in order to achieve fabulous results.

Alright fellow chefs...let's begin.


'Mediterranean style' SHEPHERD's PIE
serving: 8 persons

Click HERE for the PRINTER version of this RECIPE


INGREDIENTS:
(American /Metric measures)

... Meat and Vegetable mix:
. 3 Tbsp. (30ml) olive oil
. 3 Tbsp. (30ml) grape seed oil (or canola)
. 2 Tbsp. (30ml) unsalted butter
. 2 sweet onions (chopped)
. 2 celery stalks (fibers peeled and thinly sliced)
. 2 carrots (halved and thinly sliced)
. 1 large red bell pepper (diced)
. 2 ' Italian style' sausages (casing peeled)
. 1 lb. (450g) lean pork (minced)
. 1 lb. (450g) lean veal (minced)
. 1/4 cup (60ml) Port wine or Sherry
. 1 small can Italian crushed tomato
. Seasonings: (divide into 2 portions)
. 2 tsp. (10ml) sea salt
. 1 tsp.(5ml) ground cinnamon spice
. 1 tsp. (5ml) each: garlic powder, Oregano, Basil, Mint, Marjoram, Sage, Rosemary, Tarragon
           note: Don't be concerned if you have only some of the above...be creative.
                         I have always have these seasonings and use them frequently to enhance all my meals.
... Mid layer:
. 1 can of sweet corn kernels (rinsed)
. 1 can of red kidney beans (rinsed)
... Potato mix:
. 2 'bouillon' stock cubes  (or 1 cup (250ml) of beef consommé)
. 1 tsp. (5ml) sea salt
. 6 medium sized potatoes (kept whole and peeled)
. 2 medium sweet potatoes (halved through the largest part and peeled)
          Or 1/2 a medium sized peeled and halved ' Butternut ' Squash
          note: If I have all three on hand...this trio returns the best flavour results
...extra AROMATICS for the mashed potatoes:
. 2 Tbsp. (30ml) olive oil
. 2 Tbsp. (30ml) unsalted butter
. 1 tsp. (5ml) sea salt

A note for a Meat-less recipeReplace the meat portions with 2 packages of firm Tofu


PREPARATION
Pre-heat oven at 350F/180C/Gas 4
Place oven rack at the very bottom of oven.

This dish will need about 30 minutes in the oven...
with a total prep and cooking time of 2 hours.


... preparation of the Meat and Vegetable mix:
. In a large deep pan, heat oils and butter together. Pour in the chopped onions, stir them to be coated and patiently 'caramelize' (first sauté and stir them for about 10 min. on medium-high heat. Lower it to low-medium heat and cover pan for about another 15 minutes). Afterwards, add the celery and carrot pieces. Sauté for another 5 minutes and then add half the portion of the seasonings.
. Now, take out about 3/4 of your mix and place it temporarily in your baking casserole dish.  Leave the rest in the pan to start flavouring your meat mix.
. Turn the heat back to medium-high in order to prepare the pan to receive the the meat.  Add the peeled sausages by squashing them in small chunks as they are cooking.  Afterwards, the minced meats can be added.  Stir and cook to almost done and add the remaining seasoning mix.  When meat has been seared and looks almost cooked, pour the alcohol all over it and wait until you see the evaporation before adding the tomato. Cook through for another 5 minutes. 
. Now,  add back the vegetables and combine all together well. . Close the heat and leave this mix covered until ready to assemble the rest of the layers.



 
...preparation of...the POTATO mix:
(Meanwhile....this mix should have been started at about the same time as the meat mix)
. In a very large pot, place the peeled, whole potatoes, squash, salt and stock cubes.
. Fill the pot with cold water up until it surpasses about an inch above the potatoes. Bring the water to a boiling point, to then turn it down to medium hea.  Cook for about 30 min. or until a fork goes easily through.
. When the casserole dish will be ready to assemble, you'll hand strain the potatoes with a ladle and into a large bowl. 
Do not throw away the water, you'll need it to make a wonderfully smooth potato 'purée' with it.
. With a hand potato masher, start squashing, while gradually adding just enough reserved hot water to give the mix a good consistency.
. With a spatula, add the olive oil, butter and salt.  At this point, I taste it to make sure that it's just right ;0) 


















...ASSEMBLY of the layered casserole dish:
. Layer the bottom of a large dish with a generous amount of MEAT mix.
. Layer the middle with the CORN kernels and BEANS.
. Finish off with a very generous layer of mashed POTATO 'purée'.
Repeat for each LAYER until the end.
. Decorate the top by poking and dragging with a fork.




PLATING:
Once the casserole comes out of the oven, leave it rest for about 15 minutes.
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 also.
Just make sure to take it out 30 minutes
before you cook it in the oven.
***
Here's a post relating to a classic dish known in Québec as the:
 PATÉ CHINOIS.


Do you also have a great version of this 'Classic'?

Enjoy and buon appetito,
Foodessa

Comments ...???...or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com


Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are a few MAIN MEALS RECIPES that may interest you: