Wow, joining a cooking club makes the weeks fly by. I had a feeling I would like the recipe from French Fridays with Dorie this week as I am also a big fan of Shepherd's Pie. I took a few
shortcuts with it to make it easier for a weeknight meal. I sauteed all the vegetables with the sausage and steak. I simmered it with beef broth instead of bullion for only 20 minutes. I did not separate the beef from the vegetables and just added the whole lot to the casserole dish. The recipe had a really nice flavor and was good for a change of pace. I wasn't a huge fan of the cube steak. Next time I would either use regular steak chopped into small pieces or ground beef. One final change was the use of Yukon Gold potatoes rather than the recommended white potatoes and didn't use nearly the amount of butter and none of the cream recommended. I used a fine shred on the microplane zester to get a full coverage of cheese on the top without making the layer too thick. I ended up using about half of the recommended cheese. Even though this is still nowhere near a light dish, it was possible to "lighten" it up a bit without sacrificing flavor.
Mmmm....it looks so yummy! I'll have to remember that not separating everything out tasted just as good. Great job!
ReplyDeleteYum. Yours looks great. I will have to try a lower fat version next time...wow.
ReplyDeleteLooks delicious! And I like your changes to lighten the recipe, though I made the full-fat version, myself.
ReplyDeletemmm. Your looks perfectly delicious! :)
ReplyDeleteI think this dish is designed for shortcuts! I wish I took some of yours!
ReplyDeleteI don't think it's possible for a once-a-week cooking club to sustain the level of cream, butter and cheese that are in Dorie's recipes! It's good to lighten it up once in a while. Yours looks perfectly crispy.
ReplyDeleteI agree with taking the "lighter" approach. Your dish looks mighty delicious!
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