for family meals :
recipe comes from the the Bitchin Kitchen web
site which is run by Faith Heinauer. This is what
she said in describing Bitchin Kitchen:
grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
food is unfussy, hearty and usually includes potatoes.
This shephard’s pie is typical Irish fare… it’s
substantial, simple and topped with creamy spuds.
Pair it with the soda bread and a Guinness beer,
and hopefully you’ll be kissed with the luck of
1/2 pounds mushrooms, assortment, sliced
1/2 pound fresh asparagus, blanched and cut
into 1-inch pieces
3 Tablespoons butter
2 cups vegetable broth
3 Tablespoons tomato paste
1 shallot, minced
1/3 cup scallions, finely chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
a large skillet over medium heat, sauté
butter and mushrooms for 15 minutes. Stir occasionally.
mushrooms are cooked, transfer to a plate and
the large skillet, add the vegetable broth,
tomato paste, shallots, scallions, garlic and
dried thyme. Cook for 5 minutes.
mushrooms and asparagus, and cook for one minute.
with salt and pepper and place vegetable mixture
in a 9 x 13 glass dish.
cover the vegetable mixture with mashed potatoes
and bake for 25 minutes.