Sheperd pie

SHEPHERD'S PIE
Prep time:  30 mins Cook time:  20 mins Total time:  50 mins
Serves: 4 SERVINGS

INGREDIENTS
1 tbsp oil
1 lbs ground lamb
1/2 cup large onion, grated
1/2 cup carrot, grated
1 cloves garlic, grated
2 tbsp worcestershire sauce
1 tbsp tomato paste
2 sprigs of fresh thyme leaves
1 sprig fresh rosemary, chopped
1/2 cup red wine
1/2 cup chicken stock

Mashed potatoes
1 lbs potatoes (peeled and cut into chunks)
1 egg yolks
1/2 cup heavy whipping cream
2 tbsp butter
6 tbsp parmesan cheese, grated

INSTRUCTIONS
Preheat the oven to 350°F
Heat the oil in a large pan until hot.
Season the ground lamb and fry in the oil over moderate to high heat for 2-3 minutes.
Stir the onions and carrot into the mince then grate the garlic in as well.
Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
Pour in the red wine and reduce until almost completely evaporated.
Add the chicken stock, bring to the boil and simmer until the sauce has thickened. Add salt and pepper to taste. Meanwhile, cook the potatoes in boiling salted water until tender.
Drain then return to the hot pan over low heat to dry out briefly.
Pass them through a potato ricer then beat in the egg yolks, milk and butter, followed by about 2 tbsp grated Parmesan.
Check for seasoning.
Spoon the lamb mixture into the bottom of a large ovenproof dish.
Using a large spoon, layer the mashed potato generously on top of the lamb mixture, starting from the outside and working your way into the middle.
Top with remaining parmesan and season.
Fluff up the mashed potato with a fork to make rough peaks.
Bake in the oven for approximately 20 minutes, until bubbling and golden brown.

Chimichuri

Chimichuri sauce

1 cup oil
1 bunch green onions
1/2 c cilantro
1/2 c parsley
2 tbls water
3 tbls red wine vinegar

In a food processor
Add water, half oil, all green onion, cilantro and parsley, then the rest of the oil. Chop then add vinegar.

Empanada dough ( cheesy)

Ingredients
1 box tapioca starch
1 cup shredded mozzarella
2 eggs
2 tablespoons melted butter
4 tablespoons water

Mix tapioca, melted butter , cheese and eggs in mixer, add water 1 spoonful at a time.
After mixed, knead the dough into a ball
And rip into small 1.5 inch balls ready to be flattened in tortilla press.

Bolognese Sauce

Ingredients

2 tablespoons melted butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves, finely chopped
1⁄2 lb ground beef
6 ounces Italian sausage, skinned
28 ounces crushed tomatoes, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 tsp dry)
1 teaspoon fresh sage, chopped (or 1/4 tsp dry)
salt and pepper

DIRECTIONS

Heat butter in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
Add meat and cook 10 minutes over medium heat, stirring occasionally.
Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
Serve over fresh, hot pasta.