Food, Inc.
The Girl Who Played with Fire
Recovery
Kindle Lighted Leather Cover, Black (Kindle 3G Wireless Reading Device, Free 3G + Wi-Fi, 6" Display Kindle)
Ingredients
- 4 pound(s) red potatoes skin on, peeled and cut into quarters
- 1/2 cup(s) milk
- 3 tablespoon(s) butter or margarine
- 1/4 cup(s) crumbled blue cheese
- 1/2 cup(s) parmisan cheese
- 1/2 cup(s) salt
- 1/4 teaspoon(s) ground black pepper plus 1/8 teaspoon
- 1 medium onion, chopped
- 2 undefined carrots, peeled and chopped
- 1 pound(s) ground beef and ground italian sausage
- 2 tablespoon(s) tomato paste
- 2 tablespoon(s) all-purpose flour
- 1/4 cup(s) dry red wine
- 1 cup(s) chicken broth
- 1/4 teaspoon(s) dried thyme
- 1 cup(s) frozen peas
Directions
- Preheat oven to 425 degrees F. In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling. Boil until potatoes are tender, about 20 minutes; drain and return to saucepan. With potato masher, mash potatoes with milk and 2 tablespoons butter. Stir in 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
- Meanwhile, in nonstick 10-inch skillet, melt remaining 1 tablespoon butter over medium heat. Add onion and carrots; cook until vegetables are tender, about 5 minutes. Add ground lamb and cook over medium-high heat, stirring and breaking up meat with spoon, until lamb is no longer pink, about 5 minutes. Skim and discard fat. Add tomato paste and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute longer. Stir in wine and cook until wine has evaporated. Add broth, thyme, remaining 1⁄2 teaspoon salt, and remaining 1⁄8 teaspoon pepper, stirring until browned bits are loosened from bottom of skillet. Heat to boiling; stir in peas.
- Transfer lamb mixture to 9-inch deep-dish pie plate. Spoon mashed potatoes evenly on top and sprinkle with remaining 1 tablespoon Parmesan. Place on foil-lined cookie sheet and bake until slightly browned, about 20 minutes. Makes 4 main-dish servings.
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