1994: A throwback to school days in the 60\u2019s. This was officially called Hamburg & Gravy in high school, the students called it Gravy Train, after the dog-food brand. With a change to lamb and topped with mashed potato, it becomes Shepherd\u2019s Pie.<\/p>\n
Note:<\/strong> For hamburger & gravy for 2-3, cut everything in half and don’t thicken the sauce, just reduce it.\u00a0<\/p>\n For mushrooms:<\/strong><\/p>\n For meat:<\/strong><\/p>\n Country Pie \/ Shepherd’s Pie:<\/strong><\/p>\n Add 2 TBS of butter<\/strong> to a large saut\u00e9 pan over medium-high heat. When foaming stops add mushrooms<\/strong> and cook until nicely browned. Remove to medium bowl.<\/p>\n Meat:<\/strong><\/p>\n Brown the beef<\/strong> over medium high heat. Drain the beef<\/strong> and add to bowl with mushrooms.<\/strong><\/p>\n Sauce:<\/strong><\/p>\n Add 2 TBS of butter<\/strong> to the saut\u00e9 pan. When foaming stops, add onion\/shallot.<\/strong> Saut\u00e9 over medium heat for 3-5 minutes, until translucent but not browned.<\/p>\n Add Worcestershire sauce, tomato paste<\/strong> (if using) and saut\u00e9 for another 5-8 minutes. Add another TBS of butter<\/strong> and melt, then add the flour<\/strong> (for hamburger<\/strong>\u00a0& gravy,<\/strong> omit the flour).<\/strong> Stir and saut\u00e9 for 2-3 minutes. This becomes the roux<\/strong> for the sauce.<\/strong><\/p>\n Return the beef\/lamb<\/strong> and mushrooms<\/strong> to the pan. Add the beef stock<\/strong> and bouillon<\/strong> or beef base<\/strong> and stir. Bring to boil, reduce to simmer. If too thin, simmer until reduced to sauce<\/strong> consistency. If too thick add a little more stock<\/strong> or water.<\/strong> To darken, add a few drops of Kitchen Bouquet.<\/p>\n Taste and adjust seasoning.<\/strong><\/p>\n For Country pie \/ Shepherd’s Pie: <\/strong><\/p>\n Preheat oven to 400\u00b0F. Add 1 cup frozen corn, peas<\/strong> or other vegetables<\/strong> to the meat<\/strong> & sauce<\/strong> mixture. Return to boil. Remove from heat and pour into baking dish. Cover with mash,<\/strong> dot with butter.<\/strong> Optional, sprinkle with paprika<\/strong> or other seasoning.<\/p>\n Bake until top starts to brown, 20-30 minutes. Serve.<\/p>\n Serve with:<\/strong><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" aka Gravy Train \/ Country Pie \/ Shepherds’ Pie Yield: 6-8 Servings Scott Nowell 1994: A throwback to school days in the 60\u2019s. This was officially called Hamburg & Gravy in high school, the students called it Gravy Train, after the dog-food brand. With a change to lamb and topped with mashed potato, it becomes Shepherd\u2019s Pie. Note: For hamburger & gravy for 2-3, cut everything in half and don’t thicken the sauce, just reduce it.\u00a0 For mushrooms: 8oz mushrooms,…<\/p>\n\n
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Mushrooms:<\/strong><\/p>\n\n\n
\n Vegetable<\/strong><\/td>\n Starch<\/strong><\/td>\n<\/tr>\n \n Green Beans<\/td>\n Mashed Potato (Gravy Train)<\/td>\n<\/tr>\n \n Broccoli<\/td>\n Baked Potato<\/td>\n<\/tr>\n \n Corn<\/td>\n French Fried Potatoes<\/td>\n<\/tr>\n \n Green Salad<\/td>\n \u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n