Dwarven Miner's Pie | Heroes' Feast - Dungeons and Dragons Official Cookbook скачать в хорошем качестве

Dwarven Miner's Pie | Heroes' Feast - Dungeons and Dragons Official Cookbook

As usual, all recipes down below! Welcome, Adventurers, to another video!!! We're continuing our journey cooking through the Heroes' Feast by making some this Dwarven Miner's Pie! You might think, "oh, that's shepherd's pie!" Incorrect. This is a variation of Cottage Pie. The major difference between the two is in the protein choice. Shepherd's Pie uses lamb and Cottage Pie uses beef. This recipe is a great choice for meal prep and transports well through mine shafts. Chapters: 00:00 - Intro 00:12 - Meat 05:00 - Potatoes 07:23 - Assembly 08:24 - Final Thoughts Recipe for Miner's Pie: Filling: 1 1/2 Tablespoons Olive Oil 1 Large Yellow Onion, Chopped 1 Large Leek, White and Light Green Parts Halved Lengthwise and Cut Into 3/4 Inch Pieces 1 Bay Leaf Kosher Salt 2 Pounds Ground Beef 3 Garlic Cloves, Finely Minced 2 Teaspoons Finely Chopped Thyme 4 Tablespoons Tomato Paste 3 Tablespoons All-Purpose Flour 1/2 Cup Ale, such as IPA 1 Cup Low-Sodium Chicken Broth 3/4 Cup Frozen Corn, Thawed 3/4 Cup Frozen Peas, Thawed 1/4 Cup Chopped Fresh Flat Leaf Parsley Freshly Ground Black Pepper Potato Topping: 3 Pounds Russet Potatoes, Peeled, Cut Into 1-Inch Chunks and Rinsed Well 3 Tablespoons Unsalted Butter, Melted 2/3 Cup Whole Milk or Half-n-Half Kosher Salt and Freshly Ground Black Pepper To Taste 1/3 Cup Freshly Grated Parmesan Cheese 2 Eggs, Beaten Thoroughly 3/4 Cup Coarsely Grated Monterey Jack or Colby Jack Cheese Instructions: In a very large skillet over medium high heat, heat the olive oil until shimmering. Add the onion, leek, bay leaf, and salt and cook until softened, about 4 minutes. Add the ground beef and cook, stirring and breaking up any clumps, until no longer pink, about ten minutes. Add the garlic, thyme, and tomato paste and stir constantly until fragrant and evenly coated, about one minute. Adjust heat to medium, add the flour, and cook until combined for 2 minutes. Add the ale, broth, and 3/4 teaspoons of salt. Adjust the heat to high and bring to a simmer, using a wooden spoon to scrape the bottom of the skillet to loosen any fond built up on the bottom of the pan. Adjust heat to medium-low and cook until filling has thickened but is still saucy. Add the corn and peas, stir, and remove from heat. Remove the bay leaf. Add most of the parsley and season to taste. Transfer mixture to a deep casserole dish and set aside. Meanwhile, cook the potatoes until fork tender either in a steamer basket or by boiling (about 20-25 minutes). Drain and use a potato ricer to rice the potatoes into the same pot. Add melted butter, parmesan cheese, and half-and-half and stir. Add salt and pepper to taste. Add the beaten eggs. Immediately transfer the potato topping to the deep casserole dish and spread evenly. Sprinkle with Monterey Jack Cheese and bake until the filling is heated through and the potatoes have puffed slightly. Turn on the broiler and cook until the top is golden brown, 5-10 minutes. Remove from oven, sprinkle with remaining parsley, and serve hot. Enjoy! Music: Viking Intro (Loop) by Alexander Nakarada (www.creatorchords.com) Licensed under Creative Commons BY Attribution 4.0 License https://creativecommons.org/licenses/...