Sonntag, 16. September 2012

Some sort of shepherds pie

As I told before I had some chard stems left over.What to do? I decided on an autumn dish because it is autumn quite now here and I bought a good amount odf autumn vegetables at the framers market.

This is some kind of shepherds pie - in German you would call it Auflauf, Auflauf is a casserole dish or a crowd of people. This dish is made from ground meat, a mix of beef and pork (you could use what ever there is in storage: pork, lamb, beef, game, leftover chicken...) and a lot of root vegetables and chard.
small portion of piping hot "pie"
I took:
500 g ground meat
2 onions
1 bigger suet
1/2 celery bulb
1 big carrot
1 small parsnip
6 chard stems (red chard)
1 tablespoon soy sauce
a good pinch of salt
lots of pepper
some nutmeg
2 tablespoons tomatoe sauce
1 teaspoon sugar
4 allspice grains, grounded
2 laurel leaves
10-12 dried autumn trumpets (finely shredded) or other tasty mushrooms full of flavor
1 cup / 250 ml white wine (I used leftover sparkling wine: Cremant - which sadly lost some of its sparkling)
worcester sauce to taste
3/4 tablespoon starch
oil

For the topping:
10 medium small potatoes (waxy/floury)
1/2 cup milk
salt
nutmeg
2 tablespoons butter

Cut root vegetables in bigger dices (thick as a thumb). Cut chard in 1.5 cm slices. Brown ground meat and onions in a heavy pot until the meat is finely crumbled and sirred. Add vegetables and roast them too a little bit. Add sugar and caramelize. Add tomatoe and wine and stir to prevent burning. Add spices, salt, soy sauce, laurel leaves and shredded dried mushroom (I could have soaked whole mushrooms but I put the dried ones in an electric grinder - this gives off much more mushroom flavor).  There should not be that much cooking liquid: only up to half of the ingredients. The vegetables will release some liquid too...Cover with a lit and let simmer on low temperature about 35-40 minutes. If during this time all liquid is gone you may add just a sip of water. Meanwhile peel and boil the potatoes, steam them afterwards and make a potatoe mash using milk and 1 tablespoon butter. Don't make it too soggy. Just snowy and fluffy is fine.

Thicken the stew with 3/4 tablespoon starch desolved in water. After adjusting the seasoning (salt, pepper, worcester sauce and nutmeg) fill the stew into a buttered casserole dish - try to find the laurel leaves and get rid of them. Cover stew with a layer of potatoe mash. Just laddle the mash with a spoon on top of the stew and equalize the surface, set a few butter flakes into molds made by the spoon. Cook in oven at 200 degree Celsius about 20 minutes and give it 5 more minutes while the grill is turned on to max.

Ground meat stewed with vegetables - red/pink white pieces are chard stems



Pie covered by potatoe mash and lightly grilled/toasted

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