4/25/12: Shepherds Boss’ Pot Pie


Ingredients
 1/3 lb hickory smoked bacon
 1 lb filet mignon tips
 4 medium all-purpose potatoes, washed & peeled
 1 lb can salted golden sweet corn
 1 raw pie shell
 1 large white onion, quartered & sliced
 6 oz white mushrooms, sliced
 8 large garlic cloves, 5 minced and 3 peeled & smashed
 1 plum tomato, diced
 Zest of medium lemon
 2 tbls EVOO
 3 oz white wine
 1 stick butter, 5 tbls melted
 5 oz milk
 4 tsp sea salt
 1 tbls table salt
 3 tsp ground black pepper
 2 tsp Good Seasons Italian Salad Dressing Mix
 1 tsp seasoned salt
 1 tsp dried oregano
 1 tsp Herbs de Provence
 1 tsp dried parsley
 ½ tsp red pepper flakes

Process
 ¾ fill a large pasta pot w/ table salted water & bring to a boil
 Add potatoes & smashed garlic
 Boil until the potatoes are fork tender, appx 12 min’s
 Drain & set aside
 Drain corn in a colander, top w/ ½ tsp black pepper, and set aside
 Render bacon in a large non-stick wok or frying pan at medium temperature until cooked medium
 Add EVOO, then filet tips
– Season w/ 1 tsp each of sea salt, black pepper & Good Seasons
– Add oregano & seasoned salt, and mix
– Sauté until medium, stirring occasionally, appx 5 minutes
 While the tips are sautéing, whip the potatoes & garlic together w/ an electric mixer
– Add 1 tsp salt & ½ tsp black pepper
– Gradually add the melted butter & milk until the potatoes are smooth & creamy
 Add the onions & mushrooms to the wok
– Add the remaining sea salt, black pepper & Good Seasons
– Add the Herbs de Provence
– Sauté until the onions are soft, appx 3 minutes
 While the onions & mushrooms are sautéing, form the pie crust the bottom & sides of a pie plate
– Crimp the top down to ensure a rounded crust
– Poke the bottom of the raw crust w/ a fork evenly in 8 places
– Bake at 425° for 12 min’s then remove & let cool for 2 minutes
 Add the tomato, minced garlic, remaining butter, wine, lemon zest, parsley & red pepper
– Bring to a boil
– Reduce heat to medium low & simmer until reduced by ½, appx 8 min’s
 Build & finish the Shepherds Boss’ Pot Pie by layering atop the pie crust from bottom to top
– The wok contents
* Use a slotted spoon in order to include some but not all of the sauce
* Spread evenly
– The potatoes smoothly in the form of a dome
– The corn evenly across the potato dome
– Bake for 10 minutes at 350°
* Remove & let cool for 5 min’s
* Slice into wedges
 Serves 6 – 8
 Appx cost: $22

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