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gravy

Shepherd’s Pie with Lamb

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Recipe by Wolfgang Puck

Makes: 8 servings

Prep & cook time: 1 hr 35 mins

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tbsp. olive oil
  • 1 1/2 lb. ground lamb*
  • 3 carrots*, cut into 1⁄4-inch rounds
  • 2 leeks*, cut into 1⁄4-inch rounds
  • 1/2 lb. red Swiss chard*, thick ribs removed, leaves cut into 2-inch pieces
  • 1 c. frozen peas
  • 1 1/2 c. beef gravy
  • Kosher salt and freshly ground pepper
  • 1 1/2 lb. russet potatoes*, peeled and cut into 2 1/2-inch rounds
  • 5 tbsp. unsalted butter
  • 1/4 c. milk*, plus more if needed
  • 2 tbsp. freshly grated horseradish
  • 2 slices country white bread*, crusts removed, bread cut into 2-inch pieces
  • 2 oz. Parmesan, grated (1/2 cup)

 Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In the same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover.
  2. Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
  3. Transfer lamb mixture to an 11-inch deep-dish pie plate or eight 4-inch ramekins. Spread mashed potatoes over lamb mixture.
  4. In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes.

Notes: If you like garlic, boil 2-3 cloves along with the potatoes.

Boston Butt with Gravy

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Photo by Pattie Garrett

Recipe by Longlesson Farm, adapted and shared by My Saratoga Kitchen Table

Ingredients
*Ingredients currently available at the farmers’ market
● 3 pound Boston Butt (pork shoulder)*
● 2 Tablespoon olive oil, divided
● 2 Tablespoon butter*
● 12 small (pearl) onions
● ½ cup Dijon mustard (may use more) plus 3 Tablespoons Dijon mustard divided
● 1 cup of white wine (Chardonnay) (may use more)
● 1 bay leaf
● Pinch of ground black pepper
● Pinch of oregano
For roux:
● ½ cup butter*
● ½ cup flour

Directions
1. Sear all sides of the pork in 1 Tablespoon of oil. Set aside to cool.
2. In a Dutch oven, cook onions in 1 Tablespoon oil and 2 Tablespoons of butter. Cook over low heat until they start to soften.
3. Baste all sides of the pork in Dijon mustard. Cover with a thick layer. Put the pork in the Dutch oven. Add enough white wine to reach half way up the pork’s thickness. Add a Tablespoon of mustard to the wine. Bring to a boil for 5 minutes. Reduce to a simmer or place in a 225 degrees oven. Add a bay leaf, ground black pepper, and a pinch of oregano. Cover.
4. Check every couple of hours to see if the pork is very tender and almost falling apart.
5. Remove the pork. Add a Tablespoon of mustard to the gravy to refresh the flavor. Thicken with a roux.
6. To make the roux, melt ½ cup of butter (or other fat) in a saucepan over medium heat. Once hot, test with a pinch of flour sprinkled in the fat. It will slowly start to bubble. Whisk in ½ cup of flour. It will form a thick paste. Continue to whisk over medium heat. As it cooks the roux will become smooth and thin. It may take about 20 minutes. It’ll smell like toast and will look tan. In a small bowl, I add a few spoonfuls of the gravy that needs thickening and a spoonful of the roux. Whisk together and add to gravy. Continue this process until the gravy is thicken that way you like it. Don’t add the roux directly to the gravy. This way you can control how thick you want the gravy.