Katie Brown Cooks

Shepherd's Pie

You need

Get Cookin'

1. Preheat the oven to 425 degrees F.
2. Heat olive oil in a large skillet over medium to medium-high heat.
3. Add pearl onions, toss, cover, and steam until they begin to soften, 5 to 7 minutes.
4. Add the garlic and celery and stir.
5. Add mushrooms and cook until they give off liquid and start to brown, approximately 5 minutes.
6. Add 1 tablespoon of flour, stir, and cook 1 to 2 minutes. Add meat, break it up season with salt and pepper, and cook until golden brown.
7. Add stock, tomato paste, thyme, and pepper flakes and bring to a boil. Lower heat and simmer until gravy thickens and is absorbed by meat.
8. Stir in 1/2 cup parsley and remaining flour.
9. Pour filling into a deep pie dish and let cool.
10. Spread the mashed potatoes on top of the meat.
11. Sprinkle potatoes with Parmesan and Cheddar cheeses.
12. Bake pie for about 15 to 20 minutes.
13. Remove from oven and sprinkle with remaining chopped parsley. Let stand 5 minutes before serving.

Hints and clues

Allow the liquid to be absorbed by the meat and vegetables so it doesn't spill out later. If you cannot find pearl onions, just chop and add the onions you have at hand.

You can use leftover cooked hamburger meat rather than raw, or make the meat a day ahead and reheat it before cooking.

Top the pie with the Parmesan and Cheddar cheeses to help with the browning process. As the cheese bakes, it makes a nice crust on top of the potatoes.

Garlic Mashed Potatoes

You Need


Ingredients	Amounts
Russet Potatoes	4 medium to large, peeled and sliced
Garlic	5 whole cloves, peeled and smashed
Milk	1 cup
Butter	6 tablespoons
Salt and pepper to taste

Get Cookin'

1. Place potatoes and garlic in a large pot and cover with cold water.
2. Bring to a boil and cook until tender, about 12 minutes. Check the potatoes by piercing one through the center with a knife or skewer to see if it is tender.
3. Drain.
4. While the potatoes are cooking, place the milk and butter in a saucepan over low heat until butter melts.
5. Mash the potatoes and garlic in a Kitchen Aid mixer with the whip attachment.
6. Add the milk and butter and continue mashing.
7. Add salt and pepper to taste.
8. The potatoes will be used to cover the Shepherd's Pie (or they can be used alone).

Hints and Clues

Be careful not to overwhip because the potatoes will become sticky and gluey.

I like lots of salt and pepper in this recipe.

Herb-Braised Carrots

You Need


Ingredients	Amounts
Carrots	10, peeled and cut into 2-inch pieces on a diagonal
Low-sodium chicken stock	1 cup
Rosemary	2 stalks
Sage	6 leaves, roughly copped
Butter	2 tablespoons
Granulated sugar	1 teaspoon
Salt and pepper to taste

Get Cookin'

1. Place all ingredients except salt and pepper in a saucepan over low heat.
2. Cover and cook until tender, about 25 minutes. Check for doneness by piercing with a knife or skewer.
3. Season with salt and pepper to taste.

Hints and Clues

Discard the rosemary stem before serving.

Grand Hotel Pecan Balls with Fudge Sauce

You Need


Ingredients	Amounts
Vanilla ice cream	1 quart
Roasted pecan halves	2 cups
Heavy cream	1 pint
Sugar	1/2 cup
Light corn syrup	2 cups (16-ounce bottle)
Chocolate chips	1 pound
Vanilla extract	1 tablespoon
Creme de cacao	1 tablespoon

Get Cookin'

Pecan Balls


1. Line baking sheet with parchment paper.
2. Scoop ice cream into a ball about the size of a baseball, perfecting the shape by rolling between your hands.
3. Roll each ball into the roasted pecan halves until well coated on all sides and place balls on the baking sheet.
4. When balls are created, place in freezer.

Sauce


1. Combine the cream, sugar, and corn syrup in a sautee pan.
2. Bring to a boil.
3. Remove from heat and stir in the chocolate chips, vanilla extract, and creme de cacao. Let cool.
4. To serve, cover the bottom of the plate with approximately 1/4 cup of sauce and place the pecan ball in the center of the sauce.

Hints and Clues

Make sure the ice cream is very cold before you begin.

At times you will have to push the pecans into the ball to make them stick.

If you cannot get roasted pecans, place pecans on a baking sheet in a 350 degree oven for 6 to 10 minutes.