Tonight's Leftovers...

...looked like this last night...


Shepherd's Pie and Herb Loaf. Really yummy stuff. It looked prettier last night but tasted better tonight. Nothing like sitting in the fridge overnight to bring out the flavors in dishes like this.

Here's the guidelines:

SHEPHERD'S PIE

1 lb beef / lamb / veal and pork (mixed) 5 oz chopped onion 3 tablespoons butter or oil 3 cloves garlic, minced 1 1/4 cup stock / gravy / meat jelly 1 teaspoon flour or cornstarch tomato paste 1 tablespoon Worcestershire sauce, or 1 1/2 teaspoons wine vinegar thyme, salt, pepper, cayenne 2 lb potatoes 1 cup milk (about) 3 oz butter 1 tablespoon grated dry cheddar 1 tablespoon grated Parmesan Chop, process or mince the meat. Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns. Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat. Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid. Let it bubble to a rich sauce, adding the various flavorings to taste. Meanwhile scrub, boil and peel the potatoes. Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish. Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven.

Garden Herb Loaf

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This is undeniably one of the most beautiful loaves of bread to look
at or taste (that I have made, anyway). Because it is a braided loaf
it also requires no slicing. Just sit it on the table and watch them
tear it apart. I normally bake it on airbake cookie sheets to keep
the bottom from over browning.

Ingredients: 
      4 to 4 1/2 cups all purpose flour
             2 packages of yeast
           3/4 teaspoon marjoram leaves
           3/4 teaspoon dried rosemary leaves
           3/4 teaspoon dried thyme leaves
           1/2 cup water
             1 egg
             3 tablespoons sugar
         1 1/2 teaspoons salt
           3/4 cup milk
           1/4 cup plus 1 tablespoon butter
               additional spices to taste


In a large bowl combine 1-1/2 cups flour, sugar, undisolved yeast,
salt, marjoram, thyme and rosemary. Heat the milk, water and 1/4
cup butter together until very warm (120 to 130 degrees); then
stir into the dry ingredients. Stir in egg and enough remaining
flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 4 to 6 minutes. Cover and let rest on
a floured surface for 10 minutes.

Divide the dough into 3 equal peices. Roll each piece into a 30
inch rope. Braid the ropes together and pinch the ends to seal.
Tie a knot in the center of the braid, and wrap the ends around
the knot in opposite directions and tuck under to make a round
loaf. Place on a greased cookie sheet. Cover; let rise in a
warm, draft free place until doubled in size, about 20 to 40
minutes.

Bake at 375 degrees for 30 to 35 minutes, or until done,
covering the loaf with foil the last 10 minutes to prevent
over browning. Melt the remaining butter and brush it over
the loaf. If desired, sprinkle with assitional spices. Remove
from cookie sheet and let cool on a wire rack.


Of course I embellished a lot.  I used ground beef, turkey, and pork for the pie and added garlic to the bread.

Now I need to go talk Rachel in to staying up a little later than usual to watch Hotel Rwanda.