Friday night in the mountains with friends means baking a puff pastry covered Sheperd’s Pie and bleeding all over my kitchen.
I know, I know, most of my recent stories are ripe with bodily fluid incidents.
I did not mean to get my thumb stuck in the wine bottle opener while making dinner for friends.
I did not mean to bleed all over my kitchen when I should have drinking Pinot Grigio and basking in the amazing pot roast and pearl onion smells my oven was omitting.
Let me just say when I got my finger stuck in the wine opener I was completely sober, also.
Even though I destroyed my thumb, it was still a great autumn evening in the mountains; lots of wine, fire roaring in the fire place and Cards Against Humanity; a card game for horrible people.
And oh yeah, the Sheperd’s Pie turned out great!
Sheperd’s Pie with a Puff Pastry Crust
1/2 pound pot roast, cut into chunks
1 cup pearl onions, peeled
1/2 cup crimini mushrooms, sliced
1 tab bacon fat
1/2 cup corn on the cob, cut off cob
1/2 cup peas
1 cup beef broth
1 can crushed tomatoes
1/3 cup red wine
1 tab fresh thyme, chopped
1 large chunk rosemary
1 1/2 cups frozen and defrosted mashed potatoes
1 layered sheet puff pastry
1/2 cup sharp white cheddar cheese, shredded
In a large pan cook the onions and mushrooms in the bacon fat for five minutes.
De glaze the pan with the red wine. Add the broth, pot roast, tomatoes, thyme and the big piece of rosemary.
Let simmer for twenty five minutes.
Add the peas and corn.
Let cook and reduce down for ten minutes.
Put the stew in a large baking pan.
Fish out the big rosemary chunk.
Spread mashed potatoes on top , than the puff pastry, than the cheese.
Bake at 375 for twenty minutes until the crust us brown.
Mix 1 cup sour cream and 1 tab horse radish for a sauce on the side.