Guinness Shepherd’s Pie

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Potato Topping

  • 1 1/2 pounds Russet potatoes, peeled and cubed
  • 1 teaspoon salt, plus more to taste
  • 4 tablespoons (1/2 stick) butter
  • 1/4 cup cream
  • 1/4 cup milk, plus more as needed
  • ground white pepper
  • 1 egg yolk

Filling

  • 1 tablespoon olive oil
  • 1 close garlic, very finely chopped
  • 1 pound ground beef
  • salt and freshly ground black pepper to taste
  • 2 medium carrots, peeled and diced
  • 2 teaspoons fresh thyme leaves
  • 6 oz tomato paste
  • 1 leek, halved lengthwise, rinsed well and sliced
  • 1 tablespoon melted butter

For the potato topping, combine potatoes and 1 teaspoon salt in a saucepan with enough cold water to cover by 1 inch. Bring to a boil, lower heat and simmer until potatoes are tender when pierced with a fork. Drain, return potatoes to pan and place back on the heat just long enough for excess water to evaporate. Transfer to a mixing bowl. Add butter, cream and milk and mash. Season to taste with salt and white pepper, then stir in egg yolk. Using an electric mixer at medium speed, whip the mixture until light and fluffy, adding small amounts of milk as needed for a smooth consistency. Set aside.

Preheat over to 400 degrees F and generously butter a 9-inch pie platter or 4 individual casserole dishes.

For the filling, heat oil in a large pan over medium-high heat. Add garlic and cook just until fragrant, about 1 minute. Add ground beef and season with salt and pepper. Cook, breaking up beef with a wooden spoon, until nicely brown, 6 to 8 minutes. Carefully drain excess fat from the pan, lower the heat to medium and add carrots and thyme. Cook until carrots are crisp-tender, about 5 minutes. Stir in Guinness, raise the heat to medium-high and cook, stirring often, until about half the liquid has evaporated, 2 to 3 minutes. Add tomato paste and leeks and cook until leeks soften and the filling has thickened, about two minutes longer. Transfer filling to the prepared pie plate.

Spoon potatoes over the filling as evenly as possible. Use a rubber spatula to smooth the potatoes evenly to cover. Brush the top with melted butter. Bake for 25 minutes or until the potatoes develop a pale golden crust. Let sit 5 minutes before serving.

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Creamy Blueberry Pie

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Creamy Blueberry Pie

* – from Bunny’s Warm Oven & Allrecipes

Ingredients

3 cups blueberries, fresh or frozen ( if frozen thaw and drain well)
1( 9) inch deep dish pie crust (or a regular 9 inch crust)

For Custard.
1 cup white sugar
1/3 cup all purpose flour
1/8 tsp salt
2 eggs, beaten
2/3 cup sour cream

For Streusel topping
1/4 cup white sugar
1/4 brown sugar
1/2 cup all purpose flour
1/4 cup butter

Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.

Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Cover the pie with foil for the first 20 minutes of baking to keep the crust from browning to much.

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Serious Pie & Biscuit

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Serious Pie and Biscuit, located in the bustling South Lake Union neighborhood, is a multi-storied building brimming with delectable pizzas, buttery biscuits and a very serious bar. Biscuits are topped with everything from fried chicken and gravy to seasonal jams. Our bar features 22 rotating taps and 60 bottles and cans. The pizza? Deliberately browned crusts are topped with things like housemade charcuterie, foraged mushrooms and imported cheeses.

I love the South Lake Union neighborhood (located at the tip of Lake Union) in Seattle. While looking for a bite to eat, I stumbled upon Serious Pie & Biscuit. I had sampled some food at their Belltown location some years back on a food tour. Known for their amazing pizza pies, this location combines both their pizzas and breakfast. Their pizza crusts are both light textured but full of flavor and cooked in a 600 degree stone-encased apple wood burning oven. Chef Tony Catini came from the Serious Pie location in Virginia and now serves as head chef over all the locations in Seattle. Because it was early, I went for “the Zach” – a homemade buttermilk biscuit with fried chicken, a fried egg, bacon and smothered in tabasco black pepper gravy. Wow – the biscuit was fresh and delicious and the gravy was amazing. Serious Pie definitely ranks up there as one of my favorites in Seattle.

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The Zach

Serious Biscuit Menu, Reviews, Photos, Location and Info - Zomato