You might think that a blog named Black Eyed Susan's Kitchen would be about cooking. The fact of the matter is my blog is named for a store that I once owned. In most homes, the kitchen is still the hub...where most things happen. So, I kept the kitchen in the name.
In our house, we cook...and I mean WE...everyone cooks! My husband is famous for his cooking. Last weekend he made a roast leg of lamb that had the meat eaters in the family swooning. I used the leftover lamb, ground beef, chopped carrot, onion, and garlic to make a Shepard's pie last night. Topped it with mashed potatoes and baked it. We ate it too quickly for pictures, however, I can put together the recipe for you.
The reason I am writing this post has nothing to do with pie...Shepard's or otherwise. It has everything to do with cake though. This cake to be specific...
This New York style cheesecake was baked by our daughter, the one who graduated from college last week. It was baked with love as you can tell because it is shaped like a heart. You can find her blog here at Jenna's Musings.
This was the slice I ate for lunch today...yes, you read that right. I ate a slice of cheesecake for lunch because my daughter made it, and because I come from New York, and because I knew it would be remarkably good. It was!! It reminded me of Junior's Cheesecake from Brooklyn and last time I had a slice of their cake disco was still in style. She used the recipe from a cookbook in our collection which is from Cooks Country or Cooks Illustrated. The thing is, you have to join their website to get the recipe and I think they expect you to pay for it. We have their cookbook (which we payed for) and it states that we cannot reprint their recipes...so, would they sue me if I printed it here? I'm not sure about the legal ramifications, so I will instead give you my recipe for Shepard's pie. If you want the New York Style Cheesecake recipe from CooksCountry.com, click on the link.
My version of Shepard's Pie:
1 lb. chop meat
1 lb. left over lamb (left over steak or pork works too, but lamb is best)
2 large carrots peeled and chopped into dice
1 medium onion diced
1 clove garlic minced
1 tsp thyme
1 tsp salt
1 tsp cracked black pepper
1 cup beef broth
1/4 cup flour
1 tsp paprika
2 tablespoons worcestershire sauce
1 cup frozen peas
4 large potatoes made into mashed potatoes with milk and butter
1 cup cheddar cheese
Saute chop meat while breaking up into pieces. Add onion and carrot and continue to saute for a few minutes. Add left over meat cut into fine dice and continue to saute. Add salt, pepper, thyme, worcestershire sauce, stir then add flour over top and saute for a few more minutes till flour is combined and not raw. Add beef broth and bring to boil for a minute to thicken. When bubbling, add the peas.
Pour mixture into baking dish and cover with cheddar cheese. Smooth mashed potatoes over the top of casserole and sprinkle paprika over the top. Bake in 350 degree oven for 45 minutes until hot and bubbly. Take out and let sit for 15 minutes to set up before spooning it into dishes.
Linking this post to Rattlebridge Farm (Designs by Gollum) for Foodie Friday.