Purple Mash


Purple Mash

I like making roasted potatoes using both white and purple potatoes and the presentation they make are great.  So I was thinking, why not make a purple mashed potatoes?  So I decided to give it a try, I combined 6 small white potatoes with 4 purple potatoes and made mashed potatoes just as you would normally made them.  The results were less purple than I was hoping for and when I make this again I think I will use a ratio of 6 purple to 4 white potatoes.  My creation came out lighter blue/grey.  They may not look pretty but they sure did taste good.  There is nothing wrong with experimenting.  Happy creating.

Ingredients:

White potatoes, peeled and halved

Purple potatoes, peeled and halved

Pepper

Butter

¾ cup of milk

Directions:

Boil the potatoes until they are tender.  Drain the potatoes into a colander and return the potatoes to the pan.  Put the pan back on the stove on very low heat for a couple of minutes to evaporate any left over water.  Add the butter and mash to the consistency you like.  Add milk, pepper and stir.  Top with butter.

Sheppard’s Pie


Sheppard’s Pie

This is a traditional Irish dish and very appropriate to serve on St. Patrick’s Day.  In case you don’t know, I am Irish.

Ingredients:

Olive oil

4 Large potatoes, peeled and boiled

1 tbsp. grated parmesan

½ yellow onion, chopped fine

3 carrots, chopped fin

1.2 red pepper, chopped fine

2 garlic cloves, chopped fine

2 lb. ground beef (85%)

Rosemary, fresh, chopped

Parsley, fresh, chopped

1 cup red wine

1 cup chicken stock

2 tbsp. tomato paste

Salt and pepper to taste

Milk

Butter

Directions:

Mash the potatoes, add butter and milk.  Mash until smooth, add more milk if needed.  Season with pepper.

In a skillet add olive oil and heat over medium heat.  Add carrots and cook for two minutes.  Add onion and red pepper, cook for one minutes.  Add garlic and cook for 30 seconds, season with salt and pepper.  Remove to a bowl.

Add olive oil to the pan if needed and add the ground beef, season with salt and pepper.  Cook until the beef is no longer pink.  Drain the excess fat.  Add back the vegetable.  Add wine, stir and simmer.  Add tomato paste and chicken stock, stir then heat over medium heat for ten minutes until all the liquid is absorbed.  Add the herbs and simmer for five minutes.

Place meat mixture in an oven safe dish.  Spoon the potatoes on top and sprinkle the top with parmesan cheese.  Put in a 370 oven until the top browns.  Let cool before serving.