Sienna's Traditional Lasagna (Triplo Cheese) Medium Tray (2 Pax

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Preheat oven to 375°. Place potatoes in a large saucepan and add water to cover by at least 2"; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife easily.

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Add ground lamb, spread evenly, and crisp both sides. Break apart the lamb once browned and crisped. Season with 1 teaspoon each of salt and pepper. Add Vegetables: Mix in onion, garlic, and carrot, cooking for 2-4 minutes until soft. Add Sauces and Herbs: Pour in Worcestershire sauce and tomato puree.

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Preheat the oven to 375 degrees F. For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20.

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I tried making Ina Garten's recipe for shepherd's pie.; The meal was easy to prepare and was large enough to feed a whole family. The pie's filling was flavorful and savory, while the mashed.

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Method. In a large saucepan, heat the vegetable oil. Add the onion and cook for 5 minutes. Meanwhile, in a large frying pan, heat the olive oil and fry the mince, stirring, until browned all over.

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Enhance the Flavor: Stir in tomato paste, chicken broth, Worcestershire sauce, peas, salt, and pepper. Let the mixture simmer for a few minutes to combine the flavors. Assemble the Pie: In a baking dish, layer the meat mixture at the bottom. Top it with your prepared mashed potatoes, smoothing the surface.

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Swap the fresh carrots and frozen peas and corn kernels with a 16-ounce bag of frozen mixed vegetables. Add the frozen vegetables to the filling after the sauce thickens, then transfer to the baking dish and top with mashed potatoes.

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Toss them into a pot of boiling salted water. Simmer uncovered for 10-12 minutes until tender. Drain and return to the pot. Meanwhile, melt butter and milk in a saucepan. Use a mixer to break up potatoes, slowly adding the buttery milk mixture until creamy. Incorporate sour cream, black truffle salt, and pepper to taste.

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Preheat Oven: Set your oven to 375°F. Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes. Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes.

Sienna's Traditional Lasagna (Triplo Cheese) Medium Tray (2 Pax

Put them in a big saucepan of salted boiling water. The potatoes should be cooked through after 10 to 12 minutes of open simmering. The potatoes should be returned to the saucepan after being drained in a colander once they are tender. In the meantime, warm the milk and butter in a tiny pot until the butter is melted.

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Cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat. Cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more.

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Ina Garten's Shepherd's Pie recipe embodies the essence of comfort food with a touch of elegance. While staying true to the traditional elements of the dish, Garten adds her own twist to elevate the flavors and textures. Her version features a hearty filling of ground beef or lamb, simmered with aromatic vegetables and fragrant herbs, all.

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Method. Preheat the oven to 170°C/325°F/gas 3. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.

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Make the Meat Filling. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper.

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Method. Preheat the oven to 220C/425F/Gas 7. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown.

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Use a handheld mixer to break up the potatoes; then, on low speed, slowly add the hot milk and butter mixture, and beat until very creamy. Beat in the sour cream, black truffle salt, and pepper, to taste, until combined. Once the mashed potatoes are ready, remove them from the heat and set them aside.