Just when I thought mashed potatoes couldn't get any worse for you, we're adding bread crumbs & frying them....
they do sound really good though.....maybe I'd dip them in sour cream?
Uh-ha, yep the sour cream will make them good for youOriginally Posted by LuckyGirl
Just when I thought mashed potatoes couldn't get any worse for you, we're adding bread crumbs & frying them....they do sound really good though.....maybe I'd dip them in sour cream?
What is traditional Sheppards Pie supposed to be?Originally Posted by Epona
^ That sounds really nice, but it's not like any shepherd's pie I've ever seen! Stop messing with English cuisine, it's not as if we have that much to boast about in that respect
Shepherd's Pie is minced lamb or mutton (hence the 'shepherd' bit in the name), onion, carrot, and stock all boiled up together, then put in a dish and topped with potato mashed with butter and browned off in the oven, a very basic farmhouse dish to fill up hungry men after a day tending the flock. If you really want to push the boat out, you can put some grated cheese on top before putting it in the oven, but some traditionalists feel that's a step too farOriginally Posted by ReesesPBC
What is traditional Sheppards Pie supposed to be?
Well, I've just prepared them and they look a whole lot better than my last try - if only a little on the square side!Originally Posted by Pat & Alix
I'm not sure, I know mashed parsnips have a different consistency. Sorry the first batch turned out soggy, hope this second batch turns out perfect for you!
oooohhh... that sounds so good!Originally Posted by Pat & Alix
Make my gram's recipe for Potato Croquettes
Unfortunately, my gram's recipes do not always come with quantities...so, experiment a bit with this.
Either boil potatoes in their jackets, or use mashed. If boiled, let cool - but peel and use a potato ricer on them while slightly warm.
If already mashed, put through a potato ricer.
Add 2 eggs beaten, 1/2 cup grated cheese (I assume romano), salt and pepper to taste, and chopped fresh Italian parsley.
Mix well.
Roll like long meatballs, then roll in 2/3 cup of breadcrumbs (I use Japanese Panko bread crumbs), and fry in hot oil until golden brown.
These are DELICIOUS & were a favorite of my father.
Those DO sound marvelous!!! I'll have to try that.Originally Posted by Pat & Alix
Make my gram's recipe for Potato Croquettes
Unfortunately, my gram's recipes do not always come with quantities...so, experiment a bit with this.
Either boil potatoes in their jackets, or use mashed. If boiled, let cool - but peel and use a potato ricer on them while slightly warm.
If already mashed, put through a potato ricer.
Add 2 eggs beaten, 1/2 cup grated cheese (I assume romano), salt and pepper to taste, and chopped fresh Italian parsley.
Mix well.
Roll like long meatballs, then roll in 2/3 cup of breadcrumbs (I use Japanese Panko bread crumbs), and fry in hot oil until golden brown.
These are DELICIOUS & were a favorite of my father.
Yay! I am so pleased this recipe worked out for you!Originally Posted by Sar
Bit late in reporting back, sorry!
This batch was certainly a whole lot better than the last! Even having the little bit of mashed parsnip in there too - much more solid this time!
I did a couple in the frying pan and a couple in the oven. I found that the oven ones, for me, came out best as they were nice and crispy on the outside and soft and yummy on the inside!
It might be because I don't really fry as a rule, so might stick to ovening them from now on! We'll certainly be having them time and time again, though!
Thanks again, Pat!