Friday 21 October 2011

Food Friday- looking for comfort food

The frosty, foggy morning has me seeking comfort food. I do not think I can convince my family to eat Shepard's pie again this week, although it is a new favourite recipe.

Found this in my October issue of Eating Well magazine. Even my carnivore husband enjoys it.

Ingredients:
  • 1 pound Yukon Gold or white potatoes, peeled and cut into 1 inch chunks
  • 1/2 cup buttermilk (I have used regular on occasion it was fine)
  • 1 Tbsp. butter
  • 3/4 tsp salt, divided
  • 1/2 tsp freshly ground pepper, divided
  • 1 Tbsp. extra-virgin olive oil
  • 1 large onion, finely diced
  • 1/2 c finely chopped carrot
  • 1 Tbsp. water
  • 3/4 cup frozen cor kernels, thawed
  • 1 tsp. chopped fresh thyme or 1/2 tsp dried
  • 3 Tbsp all purpose flour
  • 14 oz vegetable broth
  • 1 1/2 cup cooked or canned (rinsed) lentils
Directions: (1) Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add buttermilk, butter and 1/4 teaspoon each salt and pepper. Mash until mostly smooth. (2) While potatoes are cooking, position rack in upper third of oven; preheat broiler. Coat four 10-12 ounce broiler-safe ramekins (or an 8 inch broiler safe baking dish) with cooking spray. Place ramekins on a broiler safe tray. (3) Heat oil in skillet over medium high heat. Add onion, carrot, and water. Cover and cook, stirring occasionally, until softened, about 3-5 minutes. Stir in corn, thyme and the remaining1/2 tsp salt and 1/4 tsp. pepper, cook stirring occasionally for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth. Bring to a simmer; cook, stirring one minute. Stir in lentils and cook, stirring constantly for 2 minutes. (4) Divide the lentil mixture among the prepared ramekins (or spread in baking dish). Top with mashed potatoes. Broil, rotating halfway through, until potato lightly browned in spots, 6-10 minutes.

Speaking of comfort food, check out Laurel's bread (or lack thereof) post from Germany.

http://myexpatgermany.com/food-friday-bread-in-germany

6 comments:

  1. Ooh, this sounds good. I've only had this kind of pie before once: in London with ground beef at the bottom and LOVED it. I need to make something like this at home now that it's getting colder and comfort food is called for :)

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  2. Yes, a very British dish for sure. My daughter "discovered" it at a British friend's house and said- why do you not make it? Because if I had made it she would not have tried it! You will be surprised how meaty the lentils feel.

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  3. We're trying to eat less meat and this sounds good - will give it a try!

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  4. I love Sheppard's pie when I'm in need of some comfort. This recipe looks like you wouldn't even miss the meat, there's so much other good stuff in it.

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  5. That's true. I've used lentils in other dishes and they substituted well. Maybe I need to try both versions at home - beef and vegetarian. The cold season is just starting after all.

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  6. I'm going to have to try that, looks good!

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