INGREDIENTS: Mashed Potato: 2.5 lbs (1200g) russet potatoes 1/2 cup (115g) butter 1/2 cup(120ml) milk 1/3 cup (85g) creme fraiche (use sour cream if you can't find creme fraiche) 1 Tablespoon prepared horseradish (optional) 1 cup (125g) gruyere, grated 1/2 cup (75g) parmigiano, grated (will top the mashed potatoes) Salt and white pepper to taste Filling: 10 button mushrooms, diced 1 medium yellow onion, chopped 2 large carrot diced 2 ribs celery diced 4 cloves garlic thinly sliced 1.5 lbs ground beef or lamb (lamb is traditional) 6 slices finely chopped or ground bacon 2 Tbsp (30g) tomato paste 2 Tbsp Worcestershire sauce 1 Tbsp(6g) fresh rosemary 1 Tbsp (5g) fresh thyme, minced 3/4 cup red wine 1 cup beef stock 1 cup 140g frozen peas INSTRUCTIONS: Mashed Potato Method:
Filling Method:
Recipe from Joshua Weissman
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AuthorI started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life. ArchivesCategories |