- 2 lbs potatoes, peeled and cut into cubes
- 1 large green cabbage, chopped
- 4 Tbls butter
- 1/2 cup half & half
- salt & pepper to taste
In a large stockpot over medium heat layer potatoes and cabbage adding enough water to cover. Bring to a boil and simmer for 15-20 minutes or until the potatoes are tender and cooked through. Drain; remove from pan to serving bowl and mash well with a fork. Heat half & half and butter over medium heat or in microwave until butter is melted. Add butter mixture to potato mixture and continue to mash until a good consistency is reached. Season to taste with salt and pepper. Serve warm.
Shepherd's Pie (Lamb & Leek)
- 8-12 oz lean ground lamb
- 1 medium leek, chopped & washed
- 2 medium carrots, chopped small
- 1 medium turnip, chopped 1/2"
- 4 oz. crimini mushrooms, chopped
- 2 Tbls vegetable oil
- 2 Tbls fine chopped parsley
- 1/2 Tbls chopped fresh thyme
- 2 Tbls Worcestershire sauce
- salt and pepper to taste
- 1 1/2 - 2 lb mashed potatoes
- 6-8 Tbls butter, melted
Pre-heat oven to 375F.
Saute leeks in vegetable oil over medium heat, 4-5 minutes. Add chopped carrot, turnip and mushroom; continue sauteing 4-5 minutes then add ground lamb and herbs. Cook 5-10 minutes
stirring continuously. Add Worcestershire sauce, salt and pepper to taste.
Butter a 9"x13"x2" baking dish. Add the meat and vegetable mix. Spoon on the cooked mashed potatoes, spreading evenly with a fork. Drizzle the melted butter on top.
Bake for approx. 10-15 minutes or until heated through and potatoes are golden.
Chocolate Stout Cake
- 2 cups stout (Guinness, etc)
- 2 cups unsalted butter
- 1 1/2 cups unsweetened cocoa powder
- 4 cups all purpose flour
- 4 cups sugar
- 1 Tbls baking soda
- 1 1/2 tsp salt
- 4 large eggs
- 1 1/2 cups sour cream
- additionally: parchment paper
Preheat oven to 350 degrees F. Butter 3 8" round cake pans and line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups of butter to simmer in a heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda and salt in a large bowl to blend. Using an electric mixer, beat eggs and sour cream in a separate large mixing bowl. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until combined. Divided among prepared pans. Bake cakes for about 35 minutes, or until a tester inserted in center of cake comes out clean. Transfer cakes to rack and cool for 10 minutes. Turn cakes out onto rack and cool completely. Layer icing of your choice between layers and over top and sides of cake. Makes 12 servings. Enjoy!!