Chef Bobby makes his Shepard's Pie
Chef Bobby’s Classic Shepherds Pie: Ingredients For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk For the meat filling: 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 lb lamb diced small 1 lb beef tenderloin diced small 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves 1/2 cup fresh or frozen English peas Directions • Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. • Preheat the oven to 400 degrees F. • While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. • Add peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Chef Bobby’s Classic Shepherds Pie: Ingredients For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk For the meat filling: 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 lb lamb diced small 1 lb beef tenderloin diced small 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves 1/2 cup fresh or frozen English peas Directions • Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. • Preheat the oven to 400 degrees F. • While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. • Add peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Streetside Seafood celebrating 25th anniversary
Executive Chef Jonathan Rickloff from Streetside Seafood joins us ahead of their 25th anniversary.
Executive Chef Jonathan Rickloff from Streetside Seafood joins us ahead of their 25th anniversary.
Chicken O'Mara's recipe
O'Mara's in Berkley is getting ready for its 26th annual St. Paddy's Day celebration next week.
O'Mara's in Berkley is getting ready for its 26th annual St. Paddy's Day celebration next week.
Brown Iron Brewhouse opening March 13 at Woodward Corners
Brown Iron Brewhouse is opening a new location in Royal Oak this week, at the Woodward Corners by Beaumont.
Brown Iron Brewhouse is opening a new location in Royal Oak this week, at the Woodward Corners by Beaumont.
Brown Iron Brewhouse's wild mushroom gnocchi
Chef Sean Force joins us on The Nine ahead of Brown Iron Brewhouse's opening in Royal Oak.
Chef Sean Force joins us on The Nine ahead of Brown Iron Brewhouse's opening in Royal Oak.
O'Mara's 26th annual St. Paddy's Day celebration
Chef Kevin O'Mara joins us on The Nine to tell us more about O'Mara's upcoming celebration.
Chef Kevin O'Mara joins us on The Nine to tell us more about O'Mara's upcoming celebration.
Carrabba's Mama Mandola's Meatballs recipe
For years meatballs have taken a back seat to spaghetti but with National Meatball Day on Monday, March 9th - meatballs are king!
For years meatballs have taken a back seat to spaghetti but with National Meatball Day on Monday, March 9th - meatballs are king!
The Breakfast Club's crab cake benedict recipe
The Breakfast Club is serving up new breakfast and brunch options around metro Detroit. They now have eight locations in the area.
The Breakfast Club is serving up new breakfast and brunch options around metro Detroit. They now have eight locations in the area.
Celebrating National Meatball Day
Carrabba's Italian Grill joins us on The Nine to celebrate National Meatball Day.
Carrabba's Italian Grill joins us on The Nine to celebrate National Meatball Day.
Making crab cake benedicts with The Breakfast Club
George Dimitriou and Jon Horne from The Breakfast Club join us in the FOX 2 Cooking School.
George Dimitriou and Jon Horne from The Breakfast Club join us in the FOX 2 Cooking School.
Cooking with Que makes foods with a boost
This Meatless Monday we're cooking food with an energy boost with Quiana 'Que' Broden. You can get her recipe on her blog at www.cookingwithque.com
This Meatless Monday we're cooking food with an energy boost with Quiana 'Que' Broden. You can get her recipe on her blog at www.cookingwithque.com
Sajo's scallion crusted sole recipe
It's another Fish Fry Friday!
It's another Fish Fry Friday!
High 5 salts' Eggs Baked in Piperade recipe
High 5 salts are a Michigan product sold at Eastern Market and other area grocery stores.
High 5 salts are a Michigan product sold at Eastern Market and other area grocery stores.
Chef Bobby's Gramma Liza's Lebanese Lenten omelette recipe
Chef Bobby Nahra from Encore Catering joins us in the FOX 2 Cooking School to teach us how to make a special omelette.
Chef Bobby Nahra from Encore Catering joins us in the FOX 2 Cooking School to teach us how to make a special omelette.
Lenten fish dinners with Sajo's
Sajo's in Clinton Township joins us on The Nine for another seafood-inspired recipe on Fridays in Lent.
Sajo's in Clinton Township joins us on The Nine for another seafood-inspired recipe on Fridays in Lent.
Cooking eggs with High 5 salts
Laura Romito from High 5 salts joins us on The Nine with another recipe.
Laura Romito from High 5 salts joins us on The Nine with another recipe.
Making Gramma Liza?s Lebanese Lenten omelette with Chef Bobby
Chef Bobby joins us in the FOX 2 Cooking School to teach us how to make a special omelette.
Chef Bobby joins us in the FOX 2 Cooking School to teach us how to make a special omelette.
Cooking with Brittney Brown from Vegas Chef Prizefight
A new show on Food Network, Vegas Chef Prizefight, premiers on March 5. A Detroit native will be competing, Brittney Brown.
A new show on Food Network, Vegas Chef Prizefight, premiers on March 5. A Detroit native will be competing, Brittney Brown.
Eating plant-based with True Desserts
Patricia Ode joins us on The Nine to tell us about her plant-based food company, True Desserts.
Patricia Ode joins us on The Nine to tell us about her plant-based food company, True Desserts.
Cooking with Brittney Brown from Vegas Chef Prizefight
Detroit native Brittney Brown will be competing on a new Food Network TV show premiering March 5 on the Food Network.
Detroit native Brittney Brown will be competing on a new Food Network TV show premiering March 5 on the Food Network.