Curried Shepherd's Pie with Mustard Salad (Ming Tsai) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 cups gratin, mashed |
1/2 tablespoon madras curry powder |
1/2 cup chopped flat leaf parsley |
1 cup chopped up steak |
1/2 cup shredded gruyere cheese |
2 to 4 individually sized round baking crocks |
mustard salad, recipe follows |
1 tablespoon pommery mustard |
1 tablespoon rice wine vinegar |
1 teaspoon sugar |
1/2 cup mustard oil, recipe follows |
salt and black pepper to taste |
4 cups mesclun mix |
mustard oil |
2 tablespoons dry mustard powder |
1 teaspoon turmeric |
1 teaspoon salt |
water, to make a paste |
2 cups canola oil |
in a bowl, whisk mustard, turmeric and salt with water to form a paste. whisk in oil and let stand overnight. mixture will separate, don t remix before using, you want to use the clear flavored oil off the top. |
Directions:
1. This recipe utilizes the leftovers from above:
2. Pre-heat the oven to 375 degrees. In a large bowl, mix the mashed gratin with the curry powder and parsley. Fill crock 1/3 full with curried mash. Top with chopped steak, then top again with mash. Sprinkle on cheese and bake for 25 to 30 minutes until bubbling hot. If top is not golden brown, switch oven to broiler and color the tops
3. MUSTARD SALAD:
4. In a bowl, mix mustard, vinegar and sugar. Whisk in the oil. Season. Toss lightly with mesclun.
5. Yield: 2 to 4 servings (depending on amount of leftovers)
6. PLATING
7. Place crock on one side of an oval plate, the salad on the other.
8. Wine Suggestion: Fife Attitude 1996
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