Shepherd’s pie has two names: traditionally called cottage pie, it was made with beef, while shepherd’s pie was made with lamb. These English/Irish dishes were made with leftover roasted meat, chopped finely, and whatever mashed potatoes and cooked vegetables were left over from Sunday night dinner.
To put a healthier spin on this dish, I substituted extra-lean chicken mince for the lamb or beef and sweet potatoes for regular white potatoes.
Whichever way you make it, this dinner is economical and easy to make, especially if you are using leftover cooked vegetables. Serve with a tossed green salad.
3 sweet potatoes to equal 2 1/2 cups (625 ml) cooked, mashed sweet potatoes
3 tsp (15 ml) butter (optional)
3 tsp (15 ml) extra-virgin olive oil
1 medium onion, diced
450 g (1 lb) extra-lean free-range chicken mince
4 garlic cloves, minced
3 tsp (15 ml) fresh rosemary, minced
1 tsp (5 ml) cracked black pepper
1/4 cup (60 ml) low-salt tomato sauce
3 tsp (15 ml) Worcestershire sauce
2 cups (500 ml) leftover cooked vegetables or thawed frozen vegetables of your choice
Peel and boil sweet potatoes in water in covered pot. When cooked, cool, then mash. Add butter if using and mash lightly. Set aside. If using leftover sweet potatoes, simply mash and set aside.
Preheat oven to 190 C. Lightly oil 9 x 9 x 2 in/23 x 23 x 5 cm (2.5 L) baking dish. Set aside.
Heat large frying pan over medium heat; add oil and onion, and sauté until onion is soft, approximately 3 to 5 minutes. Add minced chicken, breaking up meat as you cook it. Continue cooking until meat is no longer pink; pour off any excess fat.
Add garlic, rosemary and pepper and sauté for 2 minutes. Add tomato sauce and Worcestershire sauce and stir until well combined. Add vegetables and stir in well. Pour into prepared pan. Evenly spoon mashed sweet potatoes over top. Bake for 30 minutes or until mixture is heated through.
Makes 6 servings.
Each serving contains: 1000 kilojoules; 15 g protein; 10.5 g total fat (6 g sat. fat, 0 g trans fat); 23 g carbohydrates; 4 g fibre; 148 mg salt.
source: "Homemade and Man-Made", from alive Australia Winter 2012
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.