This week's recipe from Dorie Greenspan's new book is for hachis parmentier. It's similar to a British shepards pie. I followed her recipe exactly, which used beef chuck and sausage but in looking around the internet it seems it's commonly made with lamb and other kinds of minced meat.
I assembled the first set of ingredients to cook with the beef.
I can see how easy this would be to make with any kind of left over meat. The recipe is a keeper.
The only down side is the amount of pots needed (one for the beef and broth, one for the sausage, one for boiling the potatoes and then the baking dish. That never seems to deter me though!
I mentioned my friend the chocolatier (Michele Sanders) recently and then received a box of her amazing chocolates as a gift from someone else. I don't know if you can order them on line yet but I think you can buy them if you visit their beautiful new winery, Glass House Winery in Free Union VA.
Brined, Roast Pork
9 hours ago