Cooking with Shelburne Farms Shelburne Farms Melissa Pasanen Rick Gencarelli Hardcover $34.95 add to cart Read more...

Recipes from Cooking with Shelburne Farms

Shepherd's Pie with Caramelized Onions and Cheddar Smash

A true shepherd's pie is always made with lamb; the similar dish made with beef is properly called cottage pie. It is one of the most comforting and homey dishes around. Traditionally, it was made with odds and ends from the Sunday roast, finely chopped. Grated cheddar melted on top is not traditional, of course, but with all that great Shelburne Farms cheddar around, it was a natural and delicious addition. Serves 6-8

1. Make the caramelized onions (up to one week ahead): In a large, heavy-bottomed sauté pan or skillet set over medium heat, heat the olive oil until hot. Add the onions to the pan and turn the heat down to medium-low.

2. Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30-40 minutes or until they are completely golden brown and soft. You should have about 1½-2 cups of onions. Set aside.

3. Make the smashed potatoes (up to 24 hours ahead): Select a large pot that can accommodate a steamer insert or heatproof colander large enough to hold your potatoes. Fill it with water up to the bottom of the steamer insert, add the potatoes and garlic cloves, and sprinkle them with the salt. Cover the pot, set it over high heat, and bring the water to a boil.

4. Reduce the heat to maintain an active simmer and steam the potatoes for 25-30 minutes until they break apart easily when poked with a fork.

5. Remove the potatoes and garlic from the steamer, pour off the hot water, and return the potatoes and garlic to the pot. Cover the potatoes with a clean dish towel and let them dry out for about 5 minutes. (Do not allow the potatoes to cool before mashing or they will get disastrously gummy.) Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. Set aside.

6. Make the meat filling and finish the pie: Preheat the oven to 400°F. In a large sauté pan or skillet set over medium-high heat, heat the olive oil until hot. Add the diced carrots and cook, stirring occasionally, for 5-7 minutes until softened.

7. Add the lamb, thyme, and salt, and cook, stirring occasionally, for 8-10 minutes until the meat is no longer pink. Carefully pour off all the fat and discard.

8. Sprinkle the flour over the lamb and cook for 1 minute, stirring. Then stir in the tomato paste and cook, stirring, for 2 minutes longer. Pour in the stock, along with 1 cup of the caramelized onions. Increase the heat slightly and simmer, 2-3 minutes, until the gravy thickens slightly.

9. Spread the lamb into a shallow round or oval 3-quart casserole or a 9 by 13-inch baking dish. Spread the potatoes on top. Distribute the remaining caramelized onions over the mashed potatoes, and then sprinkle the cheddar evenly on top. Bake until the top is golden and crusty, about 20 minutes.

Variation For a rich cheddar smash to serve at a different time, use the same ingredients for the mash but peel the potatoes. Follow steps 3 through 5 but mash 2-3 cups (8 ounces) of grated cheddar into the hot potatoes along with ¾ cup of warm milk or half-and-half, mixing until smooth.

Cider-Glazed Squash and Arugula Salad

This salad is modeled after Rick's popular and very pretty Harvest Salad. Since arugula is one of the hardier greens from the Market Garden, it survives early frosts and carries through to the very end of the season. Its bite provides the perfect foil for the dense, sweet cubes of squash. The cider-glazed squash also makes a nice side dish in its own right. Serves 4-6

Before You Start After you've cut your nice, even cubes of squash, you will have some perfectly edible bits left over. See the Variation below for ways to use them.

1. Preheat the oven to 400°F. In a shallow roasting pan or rimmed cookie sheet, toss the squash with the olive oil, apple cider, and salt. Roast the squash for 20-25 minutes, turning once, until it is starting to color and all the liquid has evaporated. Cool the squash.

2. While the squash is roasting, coarsely chop the hazelnuts and put them in the oven in a small baking dish next to the squash to toast for about 10-12 minutes until golden and fragrant. Make the vinaigrette.

3. Arrange the arugula on a platter and toss it with about 1/3 cup of the vinaigrette. Top with the cider-glazed squash cubes, crumbled goat cheese, and toasted hazelnuts and drizzle with a little more vinaigrette as desired.

Variation Try the cider-glazed squash or any leftover squash bits roasted up the same way, tossed with pasta, pearl barley, or wheat berries and some wilted arugula or baby spinach. Top with goat cheese and the toasted hazelnuts.

Prepare-Ahead Tip: The squash can be roasted up to a day ahead and kept in the refrigerator. Bring to room temperature before serving. The hazelnuts can be toasted ahead and, after cooling, kept sealed at room temperature for a few days.

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