Shepherd's Pie

My husband and I recently went to Marie Callendar's Restaurant and ordered their Shepherd's Pie off their Winter Menu. Let me just say: IT WAS OUTSTANDING -- they made theirs with tender roasted beef cubes and the gravy was to die for.
I had to go home and try to replicate this inspiration. This first image is taken from their website to give you their presentation.






I started with onions, celery and carrots and cooked them with butter.





After they had cooked about 5 minutes I added 4 ounces of white mushrooms, a chopped medium zucchini, and 2 teaspoons of garlic and 2 Tablespoons of chopped fresh chives. Seasoned the vegetables with 1/2 teaspoon of salt. Cooked until tender crisp about 5 minutes. I added 1 Tbsp Worcestershire Sauce to the vegetables.



I am all about shortcuts when a good one exists run with it. I used a 17 oz package of Hormel Beef Tips and gravy. Added them to the vegetables and heated through. I added 1/3 a jar of Heinz Homestyle Savory Beef Gravy because it looked a little thick.






I like mashed potatoes from scratch, but in a pinch (time pressure) I do occasionally grab a package of Potatoes -- this time I used Betty Crocker's Butter and Herb Potatoes. I prepared them in the microwave according to package directions.





After putting the meat and vegetable mixture in a dish I topped them with the potatoes and then sprinkled it all with a little Cheddar Cheese.

I heated the oven to 350 and baked the casserole for 20 minutes.




I have to say that Marie's Shepherd's Pie was better than my end product, but it really was not bad. Next time I will double the meat product.





BECKY'S SHEPHERD'S PIE RECIPE

Serves 4-6

1/2 stick butter
3/4 cup chopped onion
3/4 cup chopped celery
2 medium carrots, chopped into small cubes
2 tsp minced garlic
4 oz white mushrooms (half a container)
1 medium zucchini, diced
1/2 tsp. salt
2-3 Tbsp chopped fresh chives
1 Tbsp Worcestershire sauce
1 (17 oz) Hormel Beef Tips and Gravy (next time I will use 2 packages)
1/3 jar Heinz Homestyle Savory Beef Gravy
1 package Betty Crocker Butter and Herb Potatoes (half a box) prepared according to box.
1/2 cup shredded Cheddar Cheese

Cook onion, celery and carrots in 4 Tbsp butter. Cook until onions have softened. Add 2 tsp. minced garlic, mushrooms, Zucchini , salt and chopped chives. Cook 5-7 minutes. Add 1 Tablespoon Worcestershire Sauce to the vegetables and cook one more minute. Add Beef Tips and Gravy and heat through mixing until combined. Pour into a casserole. Prepare the potatoes according to directions on box and spoon on top of meat and vegetable mixture. Sprinkle with cheese. Bake at 350 F for 20 minutes.

Now that I think about it - -Marie Callendar's version also had peas and corn in it.. that would make a nice addition.

Claim Jumper Restaurant

I don't know if you are fortunate enough to be near a Claim Jumper Restaurant or not, I love them.

I found a recipe posted by a chef of Claim Jumper for "Whiskey Chicken" This is chicken breast stuffed with an apple bread stuffing and then served with the most delightful whiskey sauce. I must add a word of caution here: The SAUCE is REALLY REALLY good!
I wish I had doubled the recipe to serve on the side.

A note of humor: When my eldest daughter was 5 or 6 months old I had an Aunt visit us. We went to Claim Jumper and I ordered Whiskey Chicken for the very first time -- as all infants can do: they suddenly are hungry when Mom sits down at a table to eat.. and she started to cry. The food had just arrived. My aunt dipped her finger in the whiskey sauce and let my daughter taste it... she was quiet.. I managed to take a couple of bites before she started crying again. Again my aunt dipped her finger in the yummy substance -- we got through the meal. It will be a fond memory.

As I made the Whiskey Chicken from the comfort of my own kitchen, I realized how labor intensive it was... I will enjoy it in the restaurant.. but I will certainly make the sauce again to serve with chicken and stuffing...

My daughter liked it this time too! Hmmm I wonder...

Here is the recipe and source:


CLAIM JUMPER WHISKEY CHICKEN
Source: Chef John Casey, Claim Jumper Restaurant, Phoenix, Arizona
Serves 4 large servings

STUFFING:
3/4 stick butter
1/2 cup celery, diced
1/2 cup onion, diced
2 cups chicken stock, divided use
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon granulated garlic
1/4 teaspoon plus 1 pinch white pepper, divided use
10 ounces sourdough croutons
1 1/2 Granny Smith apples, diced, divided use
1 tablespoon freshly-chopped parsley
1 teaspoon dried tarragon
CHICKEN:
4 double chicken breasts, skin-on
WHISKEY SAUCE:
1 cup apple juice
1/4 cup brandy
1/4 cup whiskey
4 tablespoons granulated sugar
1 pinch fresh tarragon leaves
1 pinch ground nutmeg
1 Tbsp. cornstarch and a little water (if needed)

PREPARE STUFFING:
Melt butter in a saucepan. Saute celery and onion until translucent.

In a separate pot, place 1 1/2 cups chicken stock, basil, thyme, garlic, and 1/4 tsp. white pepper; simmer 15 minutes.

Pour chicken stock mixture over the onions and celery; simmer 15 minutes.

In a large mixing bowl, combine croutons, 1 whole diced apple, parsley, and dried tarragon; add to stock mixture. Mix well. Spread mixture on a cookie sheet to cool.

PREPARE AND BAKE CHICKEN:
Preheat oven to 350 degrees F.

Place chicken breasts skin side down on a cutting board; flatten and score thick spots. Place a 3-inch ball of stuffing on the chicken breasts; roll the ends over the ball to cover it completely. Place each rolled up chicken breast on a cooling rack placed over a baking sheet. Pour a little water in the baking sheet.

Bake chicken in a preheated oven for 18 to 20 minutes or until the chicken's internal temperature reaches 165 degrees F.

MAKE WHISKEY SAUCE:
In a saucepan, combine the remaining 1/2 diced apple, remaining 1/2 cup chicken stock, apple juice, brandy, whiskey, sugar, fresh tarragon, allspice, nutmeg and remaining 1 pinch white pepper; simmer 20 minutes. If needed, thicken with a slurry of 1 Tbsp. cornstarch and a little water.

TO SERVE:
Serve chicken over a bed of stuffing. Drizzle sauce over chicken before serving.

NOTES from BECKY:
Double the recipe for the sauce.. it really is that good and nice to have extra for on the side. I think I would go with a boxed stuffing mix (like Mrs Cubbinson's herb stuffing) next time I make it -- and I would not mess with getting chicken breasts with skin on -- just use boneless skinless. It works just as well.