Curried Samosa Shepherd Pie Sp5 Food

CURRIED SHEPHERD'S PIE WITH MUSTARD SALAD

Steps:

• Pre-heat the oven to 375 degrees. In a large bowl, mix the mashed gratin with the curry powder and parsley. Fill crock 1/3 full with curried mash. Top with chopped steak, then top again with mash. Sprinkle on cheese and bake for 25 to 30 minutes until bubbling hot. If top is not golden brown, switch oven to broiler and color the tops.
• This recipe utilizes the leftovers from above:
• In a bowl, mix mustard, vinegar and sugar. Whisk in the oil. Season. Toss lightly with mesclun.
• PLATING Place crock on one side of an oval plate, the salad on the other. Wine Suggestion: Fife Attitude 1996
• In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't remix before using, you want to use the clear flavored oil off the top.

CURRIED SHEPHERD'S PIE

Steps:

• Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
• As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
• Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
• Meanwhile, preheat the broiler.
• Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
• Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
• Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
• Run the mixture under the broiler until the top is golden brown. Serve immediately.

CURRIED VEGETARIAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
• Meanwhile, fill a separate large saucepan with 6 cups water; add the bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add the carrots, rutabaga, turnip and leeks; reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard the bay leaves and thyme. Pat the vegetables dry; set aside.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until the liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved cooking liquid and 3/4 cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrot mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.
• Drain the potatoes and let cool slightly. Return to the pot and add the curry powder and the remaining 4 tablespoons butter and 3/4 cup half-and-half. Season with 3/4 teaspoon salt and mash well.
• Spread the mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 10 minutes before serving.

CURRIED VEGGIE SAMOSA

Steps:

• DOOUGH:.
• MIx flour and salt.
• Add oil and mix until flour is like corn meal. (I do this in my mixer with the dough hook).
• Add water to dough mixing well. This will be a fairly moist dough. Knead dough 5 to 10 minutes until dough is soft and velvety (or beat in mixer).
• Cover and let stand 15-20 minutes.
• Knead again for about 5 minutes until smooth and elastic.
• Form into a long 1 1/2" diameter "rope".
• Cut into 1 1/2" slices. Form each slice into small "buns" and place on a floured board, covering with a damp cloth.
• When ready to fill and fry, flatten each piece to about 1/4" and then roll into a circular shape about 1/8" thick.
• FILLING:.
• Boil potatoes and mash.
• Saute diced carrots, minced onion, ginger root and garlic until tender and add to mashed potatoes.
• Add green peas and spices. Add salt, black pepper and cayenne pepper to personal taste.
• Place 2 tbsp filling into above dough circle. Moisten edges with water. Fold in half and seal edges well using a fork.
• Store filled samosa's on an oiled cookie sheet and cover with a damp cloth until ready to fry.
• Heat 3 cups vegetable oil over high heat until a small piece of dough drops to bottom of pan and pops back up immediately. Reduce heat to medium high at this point.
• Fry samosa's 3to 5 minutes each, turning once to brown evenly, placing on paper towels until ready to serve.

SIMPLE SAMOSA APPETIZERS #SP5

Steps:

• First, make your filling. Heat 1 Tb of the vegetable oil over medium-high heat in a wide, shallow skillet. Cook the diced potatoes according to the package's stovetop directions, stirring occasionally, until they begin to turn crispy and golden-brown. Sprinkle the curry powder over the cooked potatoes and transfer them to a large mixing bowl.
• Mash the cooked, seasoned potatoes lightly with a ricer or potato masher until they begin to break into smaller bits--you want a crumbly mash with some texture, not smooth potatoes. Add the frozen peas, stir, and allow the warmth of the potatoes to thaw the peas. Your filling is now ready.
• Now Assemble your samosas! Lay an egg roll wrapper in front of you so that a corner is facing toward you. Place 2 Tb or so of filling off-center in the wrapper. Now fold the wrapper over to cover the filling and press to seal the edges. If the edges are a bit dry, you can use a bit of water (a dab will do!) to help you seal the edges. Work your way through all of the wrappers, setting each filled samosa aside on wax paper, and covering them with a moist paper towel. Now you're ready to cook.
• Retrieve that skillet you were using, and add the remaining portion of oil. Heat this over medium. When it's ready, add 3-4 samosas, giving each samosa an inch or so of room in the skillet. Allow these to cook until golden brown on one side, then turn them over and do the same. Remove fried samosas to a plate lined with paper towels. Serve fresh, with or without a dipping sauce. Enjoy!

CURRIED SHEPHERD'S PIE

Steps:

• Mash the potatoes with butter and milk. Season with salt & pepper.
• Brown the meat in a large skillet, and put in colander to drain.
• Heat the oil in a skillet and add the onions and garlic. Cook, stirring occasionally until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
• Add the meat, salt, pepper, the ketchup, broth and sugar. Cook, stirring occasionally, about 20 minutes.
• Put mixture into a baking dish and top with the defrosted frozen peas, then the mashed potato mixture. Smooth over the top. Dot with a tablespoon of butter. Run the mixture under the broiler until it is golden brown.

EASY SHEPHERDS PIE #SP5

Steps:

• Preheat oven to 375 degrees.
• brown ground beef in skillet.
• combine browned beef with soup and green beans and place in baking dish.
• layer potatoes on top of beef/bean mixture.
• bake for 30-45 minutes or until bubbly.
• top with shredded cheese and melt in oven before serving.

CURRIED SAMOSA SHEPHERD PIE #SP5

Steps:

• Preheat the oven to 350 degrees.
• Press the pie crust into the bottom and sides of a 9" glass pie dish. Set aside.
• Cook the beef in a nonstick skillet, over medium heat. Be sure to break apart the meat into small crumbles as it cooks. Cook for 6-8 minutes until the meat is browned. Stir in the curry powder and frozen peas and cook for an additional 3 minutes.
• Spoon the meat mixture into the pie shell.
• Place the mashed potatoes into a large bowl. Break apart with a fork and stir until fluffy. Spread the potatoes over the top of the meat mixture.
• Bake for 35-40 minutes.