Hearty Main Course: English Shepherd's Pie

Shepherd's Pie is a fantastic, simple dish originally designed to be affordable for poor, rural workers. Since then, it's become a staple in the United Kingdom. Our shepherd's pie recipe uses lamb as the meat of choice, but this recipe will work just as well with beef instead. This hearty main course is comfort food at its finest. Read on for our favorite recipe...

Shepherd's Pie

(makes one, 2 quart casserole)

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 lb lean, ground lamb
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded cheddar cheese

1. Preheat the oven to 375°. Bring a large pot of water to boil, add the potatoes, and cook for about 15 minutes or until the potatoes are cooked, but still firm.

2. Drain and mash the potatoes, then mix in the butter, 1 tablespoon finely chopped onion, and 1/4 cup shredded cheese. Add salt and pepper to taste.

3. Start a fresh pot of water boiling and add the carrots. Cook them for about 15 minutes, drain, mash, set aside.

4. In a large frying pan, add onion and cook until clear. Add the ground lamb and cook until browned. Pour off the excess fat, then add flour and cook for an additional minute. Add the ketchup and beef broth.

5. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

6. Spread the ground beef evenly over the bottom of a 2 quart casserole dish. Over top, spread the mashed carrots in an even layer, then do the same with the mashed potatoes. Sprinkle the last of the shredded cheese on top, then bake for 20 minutes.

7. Enjoy!

Meaty Main Course: Leg of Lamb with Mint Sauce

One classic winter recipe in my household growing up was leg of lamb. This probably has something to do with my father's British ancestry and his love of large roasts. That's why today I wanted to share an amazing leg of lamb recipe. The recipe shared today, however, isn't just an ordinary recipe. This is a recipe that was served on the Titanic's fatal voyage.

For this recipe, we changed as little as possible to really let those classic flavors shine. One of the strengths of this dish is in the marinating of the lamb at room temperature, and the browning before sticking it in the oven. You'll end up with a great crusty outer meat,  and an incredibly tender inside that's practically falling off the bone. It's also important to save the drippings from the lamb after it's done cooking and to use those in the mint sauce for the extra flavor. You'll end up with a first class dish, and depending on how many you're serving, plenty of leftovers! Keep reading below for this amazing lamb...

Leg of Lamb with Mint Sauce

Ingredients

LAMB

• 1 leg of lamb (3 1/2 to 4lb)
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon fresh thyme
• 1 teaspoon Dijon mustard
• 1 teaspoons black pepper
• 1/4 cup wine
• 1/2 teaspoon salt

MINT SAUCE

• 2 shallots, minced
• 1/4 cup white wine
• 1 cup chicken stock
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 1/4 cup chopped fresh mint
• fresh mint sprigs

Directions

1. Trim the lamb of gristle and excess fat. Use a paring knife to poke thin slits 1/2" deep all over the lamb (about 10 slits). Stir together garlic, 2 tablespoons of oil, thyme, rosemary, mustard, and pepper. Rub over the surface of the meat, pressing the marinate into the small slits. Make sure the entire lamb is properly covered with the marinade, then let marinate at room temperature for 1 hour.
2. Preheat the oven to 450F. In a large, heavy skillet, heat the remaining oil over high heat. Add the leg and sear, turning often for about 5 minutes or until well browned on every side.
3. Place the leg in a large roasting pan. Pour the wine and salt into the skillet the lamb was cooked in, scraping up any browned bits. Pour the wine over the meat. Bake the lamb for 15 minutes in the oven, then reduce the heat to 350F, and continue to roast for 25 minutes for a rare roast, or 35 minutes for medium-rare. Remove the roast from the pan and tent with foil. Allow to rest for 15 minutes before carving.
4. While the lamb is resting, place the roasting pan the lamb roasted in over medium heat. Stir in the shallots and cook, stirring often, for 5 minutes or until softened. Stir in the wine, bring to a boil, and cook. Stir often for 1 minute until the sauce is reduced to a glaze. Stir in the stock, vinegar and sugar.
5. Boil rapidly for 2 minutes or until the sauce is slightly thickened. Pour through a fine meshed sieve. Stir in the mint. Garnish with fresh mint sprigs and serve along side the lamb.
6. Enjoy!

Greek Recipe: Mouthwatering Moussaka

For a fantastic, meaty casserole you may not have tried yet, look no further than the Mediterranean. The top bechamel layer gives way to a wonderfully savory meat sauce layered between eggplant to create a dish often compared to a Greek lasagna. 

Moussaka isn't necessarily a strict Greek dish. There are many ways to make it in the Mediterranean, however we're much more accustomed to the lasagna-like Greek moussaka served in a casserole dish, and of course served hot. Like any lasagna, it can take a little time and effort to make, but the end product is absolutely worth it. Keep reading below for our favorite moussaka recipe...

Greek Moussaka

(makes 8 servings)

Ingredients

MEAT SAUCE

• 2lbs ground lamb orbeef
• 2 tablespoons olive oil
• 1 chopped onion
• 1 red bell pepper, stemmed, cored, and finely chopped
• 4 cloves garlic, minced
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 2 tablespoons tomato paste
• 1/2 cup red wine
• zest from 1 lemon
• 2 tablespoons lemon juice
• salt to taste

BECHAMEL SAUCE

• 1 stick unsalted butter
• 1/2 cup flour
• 1 teaspoon salt
• 4 cups whole milk
• 4 egg yolks
• 1 bay leaf
• 1/2 teaspoon ground nutmeg

MOUSSAKA

• 3 large eggplants
• 1/2 cup salt
• 8 cups water
• 2-3 Yukon gold potatoes
• 1 cup pecorino or Parmesan cheese
• olive oil

Directions

1. Mix together the 1/2 cup salt with 8 cups of water for the moussaka in a large pot. Slice the top and bottom off the eggplants. Cut thick strips of skin off the eggplants and give them a striped appearance. Slice the eggplant into 1/4" thick rounds and drop them into the brine. Let the eggplant sit in the brine 15-20 minutes, then remove them onto paper towels to dry.
2. While the eggplant brines, heat the olive oil in a large skillet over medium-high heat and brown the ground meat. About halfway through, add the onions and red pepper. Sprinkle a little salt over the meat and vegetables.
3. Once the meat is browned and onions have softened, add the garlic, allspice, cinnamon, cayenne pepper, ground ginger, black pepper, oregano, and tomato paste. Mix well and cook 2-3 minutes. Add the red wine and bring the sauce to a simmer. Reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Add the lemon zest and lemon juice. Mix well and taste. Add more lemon juice or salt to taste. Set the sauce aside.
4. Peel and slice the potatoes into 1/4" rounds and boil them in salted water for 5-8 minutes while the meat sauce simmers. You want them under-cooked but not completely crunchy. Drain and set aside.
5. To cook the eggplant, preheat the oven to broiling. Line a roasting pan with aluminum foil. Grease the inside with olive oil, then place the eggplant rounds on the foil and brush with the olive oil. Broil for 3-4 minutes until lightly browned on one side. Flip, then broil for 2-3 minutes more. Set aside.
6. Next, prepare the bechamel. Add the milk in a pot and set over medium heat until steamy (about 160 degrees). Do not let the milk simmer.
7. Heat the butter in a small pot over medium heat. Once the butter has melted, slowly whisk in the flour. Let the roux simmer over medium-low heat for a few minutes.
8. Slowly pour the steamy milk into the roux, stirring constantly. Once all the milk is added, return the heat to medium and add the bay leaf, nutmeg, and about a teaspoon of salt, continuing to stir well. Cook sauce until it reduces slightly (about 15 minutes). Discard the bay leaf.
9. Put the egg yolks in a large mixing bowl and whisk to combine. Slowly pour a ladle's worth of the bechamel onto the eggs, constantly whisking. Slowly pour the egg mixture back into the bechamel while whisking the mixture. Keep the sauce on very low heat to prevent it from boiling or simmering.
10. To assemble the dish, set the oven temperature to 350F. Layer the bottom of a casserole with the potatoes overlapping slightly.Top the potatoes with a layer of eggplant slices (using only about half). Cover the eggplant slices with the meat sauce, then layer the remaining eggplant slices on top of the meat.
11. Sprinkle half the cheese on top. Ladle the bechamel over everything in an even layer. Sprinkle the rest of the cheese on top.
12. Bake for 30-45 minutes, or until the top is browned. Let the moussaka cool for 15 minutes before serving.
13. Enjoy!

Meaty Main Course: Herb Crusted Rack of Lamb

While a leg of lamb is great for large, fancy dinners, a rack of lamb is absolutely perfect for smaller, more intimate gatherings. The portions can be doled out individually (2 ribs for light eaters, a full rack for those who want more), and the layers of fat and skin that cover the outside guarantee there will be plenty of flavor loaded into the dish.

We wanted to share a recipe that not only celebrated the flavor of the lamb, but enhanced it, and did justice to the cut itself. An herb crust only felt natural. With a choice of meat this delicious, we only used fresh herbs pulsed in a food processor with some bread crumbs. For our herbs, we used a combination of parsley, rosemary, and of course mint. To make sure the crust didn't overcook and the lamb didn't under-cook, we cooked the rack in multiple steps: first on the stove, then in the oven twice. Part way through cooking in the oven, we pulled the lamb out, basted it in our favorite Dijon mustard, then rolled it in the herb crust before baking it once more. This resulted in a perfectly done lamb (we prefer rare to medium-rare, but feel free to cook yours longer) full of flavor and perfect for a fancy, or even romantic evening. Keep reading below for our recipe...

Herb Crusted Rack of Lamb

Ingredients

• 1 cup fine fresh bread crumbs
• 1/2 cup Parmesan cheese
• 3 cloves garlic, minced
• 3 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped fresh mint
• 1 1/2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 1/2 tablespoons olive oil
• 2 racks of lamb (8 ribs and about 1 1/2lbs each rack) frenched (Ask the butcher to french them for you as it can take a bit of work) and cut in half with 3-4 bones per serving.
• 2 tablespoons Dijon mustard

Directions

1. Add bread crumbs, Parmesan cheese, garlic, parsley, mint, and rosemary to a blender or food processor and drizzle with 2 1/2 tablespoons oil. Process until the mixture is blended and uniform. Pour into a deep dish and set aside.
2. Preheat the oven to 400F. Trim the lamb of all but a thin layer of fat, then score the fat with a paring knife in a criss-crossing pattern. Pat the lamb dry, then sprinkle with salt and pepper and pat the salt and pepper onto the lamb. 
3. Heat the remaining tablespoon of oil on a large, heavy skillet over medium-high heat until hot but not smoking. Brown the lamb 1 rack at a time, turning once. Cook until the outside is seared and browned, then transfer to a roasting pan, skin side down. Bake about 7-8 minutes.
4. Remove the lamb from the oven and brush generously with Dijon mustard. Dip the lamb several times into the trust mixture, coating each rack completely and evenly. Allow the meat to rest 5 minutes. Place the lamb back into the oven for 4-5 minutes (or until desired doneness is reached. Use a meat thermometer inserted diagonally into the center. 130F will be medium rare). Transfer the lamb to a cutting board and let rest 5-10 minutes before serving.
5. Enjoy!