Genius, I tell you. GENIUS!
For the filling:
Start with one large onion, chopped. Sauté in pan with garlic. Season with curry powder, tumeric, and ginger. (Inhale and smell the deliciousness).
Then add 1 pound of minced lamb and cook until brown. After this throw in a 400g can of diced tomatoes and some frozen peas. Simmer for about 20 minutes.
For the topping:
Dice one large potato and one large parsnip. Bring a large pot of water to a boil and add both. Cook until soft (~10 minutes?), drain water, and mash.
Add the meat filling to bottom of baking dish and cover with the mash.
Bake at 425˚ F for 20 minutes (or until golden and bubbling).
Don’t forget to pay homage to the pie’s homeland…
For the Yorkshire Pudding:
Preheat oven to 425˚ F.
Beat together (or if you’re like me and don’t have an electric mixer, stir really, really quickly) 1 cup of flour, 1 large tablespoon of mustard powder, and 3 eggs until you get a smooth, thick batter. Gradually beat in 1 cup of milk until the batter is smooth and runny. Season with rosemary and thyme.
Bake in oiled muffin tins for 20 minutes or until golden brown.
*Serve these with gravy or I will judge you. There’s an awesome recipe here.
Apartment Therapy: Check this out now
Attempting to make shepherds pie and Yorkshire pudding tonight…
Millions of men go to war, acres of them are buried, guns and ships broken, cities burned, villages sent up in smoke, and children where cows are killed off amid hoarse barbecues vanish like finger-rings of smoke in a north wind.
I sit in a chair and read the newspapers."
So today I tried what I think is probably the most delicious dip I’ve ever had. It was so good that I’m going to share it with all of you.
It was a baked cheese and ale dip with caramelized onions, bacon bits, green onion, and tomato.
Going to try to guess all of the ingredients (white cheddar and parmesan?) and make this myself soon.