Shepherd’s Pie

Ingredients:

• 1 pound ground lamb or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 4 cups mashed potatoes
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, cook ground lamb or beef over medium-high heat until browned.
3. Drain and discard any excess fat.
4. Add onion, garlic, and carrots to skillet and cook until vegetables are tender.
5. Stir in tomato paste and Worcestershire sauce and cook for 2 minutes.
6. Pour in beef broth and add thyme, rosemary, and oregano.
7. Bring mixture to a boil and reduce heat to low.
8. Simmer for 8-10 minutes until mixture thickens.
9. Transfer meat mixture to a baking dish.
10. Top with mashed potatoes.
11. Bake for 25-30 minutes until potatoes are lightly browned.
12. Salt and pepper to taste and serve hot.

Verdict: This classic comfort food is hearty, savory, and satisfying. The combination of flavorful ground meat and creamy mashed potatoes is hard to resist.

Serving Suggestions: Serve with a side salad or steamed vegetables for a balanced meal.

Pumpkin

Ingredients:

• 1 medium-sized pumpkin
• 3 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut off the top of the pumpkin and remove the seeds and pulp.
3. Using a sharp knife, carefully cut the pumpkin into small wedges about 1 inch thick.
4. Place the pumpkin wedges on a baking sheet lined with parchment paper.
5. In a small bowl, whisk together olive oil, cinnamon, ginger, nutmeg, salt, and pepper.
6. Brush the pumpkin wedges with the olive oil mixture, making sure to coat them evenly.
7. Bake for 25-30 minutes until the pumpkin is tender and lightly browned.
8. Serve hot.

Verdict: This roasted pumpkin is both sweet and savory, making it a perfect fall side dish. The spices add warmth and depth to the natural sweetness of the pumpkin.

Serving Suggestions: Serve with roasted chicken or pork for a complete meal.

Duck Confit

Ingredients:

• 4 duck legs, trimmed of excess fat
• 4 cloves garlic, peeled and smashed
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 cups duck fat
• Salt and pepper to taste

Instructions:

1. Season duck legs generously with salt and pepper.
2. Place the duck legs, garlic, thyme, and bay leaves in a large, oven-safe pot or Dutch oven.
3. Add enough duck fat to completely cover the duck legs.
4. Place the pot over low heat and allow the duck to cook slowly for 2-3 hours, until the meat is tender and falling off the bone.
5. Remove the pot from the heat and allow to cool for 15-20 minutes.
6. Using tongs, carefully remove the duck legs from the fat and place them on a baking sheet lined with parchment paper.
7. Skim any excess fat from the top of the liquid and strain the remaining liquid through a fine mesh strainer.
8. Brush the duck legs with the strained liquid and broil for 5-7 minutes until the skin is crispy.
9. Serve hot.

Verdict: This classic French dish is a real treat. The long, slow cooking process ensures that the duck is tender and flavorful, while the broiling at the end adds a nice crispness to the skin.

Serving Suggestions: Serve with sautéed vegetables or a simple green salad for a complete meal.