Saturday, May 2, 2015

Corning Ware Comfort Foods - Not Shepherd's Pie

Traditionally, Shepherd's pie is made with Lamb, Cottage Pie is made with Beef, Swineherd's Pie is made with Pork and Huntsman's pie is made with wild game of some sort.  Since this is chicken, and I have no idea what you call someone who tends chickens, I am just gonna go with "Not Shepherd's Pie"

Even more true, in this case, since it isn't covered in mash potatoes, but rather a mashed faux-tato concoction made with Cauliflower, Roasted Garlic, Greek Yogurt and Parmigiano-Reggiano cheese (trust me, it's good)

I always hand mince my chicken thighs, because I do not care for the mealy texture of ground chicken.  Hand mincing really does make for a better stew.  Which is really what "Shepherd's/Cottage/Huntsman's pie" is... a thick stew topped with mashed potatoes (or in this case, mashed faux-tatoes)

Not Shepherd's Pie

Your Topping: (Mashed Faux-tatoes)

1 head of Garlic
Olive Oil
2 heads of Cauliflower
1/4 cup real Greek Yogurt
1/4 cup Parmigiano-Reggiano, grated - plus more for sprinkling on top

The Filling: (Chicken Thigh Stew)
Olive Oil
1 Onion, diced (about 6 oz)
3 - 4 medium Carrots, diced (about 7 oz)
3 - 4 stalks Celery, diced (about 7 oz)
1 lb Chicken Thighs
1 TB Tomato Paste
2 TB AP Flour
1/4 cup White Wine
1 1/2 cups Chicken Stock
1 TB Worcestershire Sauce
1 tsp Thyme, dried or 2 tsp fresh, chopped
1 tsp Rosemary,
1/2 cup Frozen Peas

The Equipment: (Corning Ware, of course)
5 quart (A-5-B) with lid (A-12-C)
4 quart (A-84-B)

Begin by preheating the oven to 400F degrees.
While the oven is preheating cut the cauliflower into florets

Dice the Onion, Carrot and Celery....

and mince the Chicken Thighs.

When the oven is hot, cut the top from the head of Garlic, place it on a piece of foil, drizzle with olive oil, sprinkle with Salt and Pepper.
Crimp the edges and top together to form a parcel and toss it in the oven for 40 minutes.

(or until it roasts and become sweet and browned)

Meanwhile, begin heating 3 1/2 quarts of water in the A-5-B, set over medium high flame.

Place the the P-84-B over medium flame and apply olive oil.

When hot, add the Onion, Carrot and Celery, sauteing until tender.

Remove the vegetable from the P-84-B.

Apply more Olive Oil and begin sauteing the minced Chicken Thighs.

When evenly cooked, add Tomato Paste and cook for 5 minutes.

Return the vegetables to the P-84-B and add the Flour, cooking until the Flour begins to smell "nutty".

By now, the Water in the A-5-B should be boiling, so add the Cauliflower Florets.

Cover, and allow to come back to a boil, then reduce heat and simmer for 10 minutes, or until tender.

Add Wine to the Chicken mixture and cook until the flour begins to thicken slightly

Now add Chicken Stock...

and the Thyme and Rosemary....

Then hit it with the Worcestershire sauce as well.

Bring everything up to a simmer over low flame and let it all hang out and mingle together for 15 minutes, stirring occasionally.

Meanwhile, squeeze the roasted (and now cooled) Garlic from the peel into the bowl of the Food Processor.

Drain the Cauliflower and add to the bowl as well.

Pulse a few times to begin breaking everything up.

Add Greek Yogurt and Parmigiano-Reggiano, then process until everything is smooth.

You may even add some chives to the mix, it you like.

When your chicken "stew" should be sufficiently thickened.......

Turn your oven Broiler on, then remove the "stew" from the flame and stir in the frozen peas. (Don't worry, there is plenty of heat in the stew to thaw them out but leave them crunchy - I hate mushy peas)

Now, begin spooning the Cauliflower Mash (Mashed Faux-tatoes) over the stew, following the outside edge in a spiral towards the middle. (this will ensure a good seal around the outside)

Leave a small hole in the middle to allow for steam to escape. (yes, those are chives in my faux-tatoes)

Sprinkle the top with more Parmigiano-Reggiano cheese. (cause there is no such thing as "too much" Parmigiano-Reggiano)

Place under the broiler until the top begins to brown.

Remove and consume with delight.

Where is your Corning Ware??

1 comment:

  1. Yum! I never would have thought about using chicken, great idea I loved your colorful carrots.


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