I continue to work w my Turkey Shepherd's Pie dish :
this is the current version , straight out of the refrigerator . I cut the slab in 6 pieces after it chills.
its easi9er for me to make this in the AM , then I let it cool , have a tranche for dinner
or simply refrigerate for the next few days.
Sur le Plate ;
Ive learned to add extra gravy at this point , Heinz mushroom is the standard . and if out f stock , any Heinz will do
gloppy , but tasty this Heinz jar was Pork , as they were out of mushroom. the darker jared gravy
has more flavor right out of the jar then the lighter colored version : Chicken and Turkey.
I like diner peas , MarketBasket's are fine . the small MB peas cost a bit more , and its the same to me
ready for the Micro. I use either EVOO or butter on the peas , and add some seasoning to them re Micro
what you see here is Tj's ranch seasoning its quite nice here
basically this is a Potatoes // Gravy // Meat dish.
I either get the StoneyBro0kFarm 93 % ( mostly white meat ) or the 87 % ( mostly dark im told )
they end up tasting pretty much the same in the final dish. Id go w the dark meat , but its not that different
from the 93 % n so I get what's on sale.
what makes this dish interesting for me is what I then add to the slab. its a 20.3 oz slab , not a pound
which bakes more evenly. I sprinkle some season on the meat , and CSO it for 12 minutes , @ 350.
it seems to look the spice blend , and adds to Kitchen Aroma . this version is Saeur's Rotisserie Chicken.
I then add a few slices of Mortadella , my favorite. but mortadella pre-sliced @ MB is rarely available.
sometimes MB ham then. I tried MB sliced turkey , and that was very nice. the MB turkey comes sliced frim a compressed
roll most of the time , but the sliced turkey that is clearly from a actual turkey breast is better.
I then add a few slices of Salami , for flavor . presided in a package. then cheese
usually MB sliced domestic swiss if they have it already sliced in packages # 6:30 Am
didn't have any this time , but had some FR Brie from TJ's, that had been aging in a cabinet for a few days.
this is runny and full flavored . I though this might over power the dish , but it did not !
from now on , Swiss is a second choice to FR cabinet aged runny Brie.
then a jar of Heinz mushroom gravy , then the Family Sized refrigerated mashed potatoes
this brand I like the best . no margarine , and a few flex of potato skin.
I dump the pack in a SS bowl and let it get to room temp. I use the separated water that's common in the pack , and sometimes
add a bit more water and mix that up. the potatoes end up a bit smother in the final dish.
didn't take a pic of the micro's dish , as I c0uldnt wait to dig in.
this is easy for me to make. lasts several days , and by tinkering w the middle bits , the final dish
varies a bit , time to time.
