Chef Roger's Recipes

IRISH SHEPHERDS PIE:

SERVING SIZE ½ CUP

INGREDIENTS:

2 LBS GROUND TURKEY

1 LB CHOPPED ONION

1 CUP FLOUR

½ CUP OLIVE OIL

3 TBSP ROSEMARY

1 TBSP PAPRIKA

1 TBSP MINCED GARLIC

½ CUP TOMATO PASTE

2 CUPS WATER

1 LB FROZEN PEAS & CARROTS

2 LBS POTATOES HALVED

SALT & FRESHLY GROUND BLACK PEPPER

½ LB BUTTER

½ CUP MILK

½ LB CHEDDAR CHEESE SHREDDED

DIRECTIONS:

1. PREHEAT OVEN TO 375 DEGREES.

2. PLACE OLIVE OIL OVER MEDIUM HEAT. STIR IN ONION AND GROUND TURKEY, BROWN MEAT, BREAKING UP CRUMBLES, COOK ABOUT 10 MINUTES.

3. STIR IN FLOUR UNTIL INCORPORATED, THEN MIX IN SALT, BLACK PEPPER, ROSEMARY, PAPRIKA, TOMATO PASTE, AND GARLIC.

4. STIR IN WATER, SCRAPING ANY BITS FROM BOTTOM. REDUCE HEAT TO MEDIUM LOW AND BRING TO SIMMER, COOK UNTIL THICK, ABOUT 6 MINUTES.

5. REMOVE MEAT FROM HEAT AND STIR IN PEAS AND CARROT UNTIL COMBINED.

6. SPREAD TURKEY MIXTURE INTO THE BOTTOM OF BAKING PAN AND SET ASIDE.

7. PLACE POTATOES INTO A LARGE PAN OF SALTED WATER AND BRING TO BOIL, COOK UNTIL TENDER. DRAIN, KEEPING POTATOES IN THE REMAINING WATER FROM THE BOTTOM OF THE POT

8. MASH BUTTER, CHEESE, MILK, SALT, AND PEPPER INTO THE POTATOES. MASH UNTIL COMBINED AND SMOOTH.

9. TOP THE MEAT MIXTURE IN THE BAKING DISH WITH MASHED POTATOES AND SPREAD EVENLY TO COVER.

10. BAKE IN PREHEATED OVEN UNTIL TOP IS GOLDEN BROWN, ABOUT 30 MINUTES.

BROWN SUGAR SWEET POTATO PIE:

INGREDIENTS:

CRUST:

ONE UNBAKED FLAKY PIE CRUST

EGG WASH: ONE LARGE EGG BEATEN WITH 1 TBSP MILK OR HEAVY CREAM

FILLING:

1 LB SWEET POTATOES

½ CUP UNSALTED BUTTER (SOFTENED)

1 CUP PACKED LIGHT OR DARK BROWN SUGAR

½ CUP HEAVY CREAM

2 LARGE EGGS

2 TBSP ALL PURPOSE FLOUR

1 TSP VANILLA EXTRACT

1 TSP GROUND CINNAMON

½ TSP GROUND NUTMEG

¼ TSP GROUND CLOVES

¼ TSP GROUND GINGER

1/8 TSP SALT

DIRECTIONS:

1. PLACE SWEET POTATOES IN A LARGE SAUCEPAN. COVER THEM WITH WATER, THEN BRING TO A BOIL ON THE STOVETOP. BOIL FOR 45-50 MINUTES OR UNTIL SUPER SOFT.

2. PREHEAT OVEN TO 350 DEGREES.

3. DRAIN THE BOILING WATER AND RUN THE POTATOES UNDER VERY COLD WATER. THE SKIN SHOULD PEEL OFF EASILY AT THIS POINT. COOL FOR A FEW MINUTES UNTIL EASY TO HANDLE. SLICE THE POTATOES INTO A COUPLE OF LARGE CHUNKS AND PLACE INTO MIXING BOWL.

4. USING A HANDHELD OR STAND MIXER, BEAT/BLEND THE POTATOES ON MEDIUM-HIGH SPEED UNTIL SMOOTH. ADD THE REMAINING FILLING INGREDIENTS. BEAT/BLEND ON HIGH SPEED UNTIL SMOOTH AND COMBINED. SPREAD INTO PREPARED PIE CRUST.

5. BAKE FOR 55-60 MINUTES OR UNTIL THE CENTER OF THE PIE IS ONLY SLIGHTLY JIGGLY. A TOOTHPICK INSERTED INTO THE CENTER OF THE PIE SHOULD COME OUT “MOSTLY” CLEAN.

6. REMOVE FINISHED PIE FROM THE OVEN AND PLACE ON WIRE RACK TO COOL COMPLETELY OR AT LEAST 2 HOURS. THE FILLING WILL SINK AND SET AS IT COOLS.

7. SERVE WITH NUTS AND/OR WHIPPED CREAM AND ENJOY!