Ok, This Is What I Did - I always wanted to be a gastronomer Blog at Allrecipes.com - 240593

I always wanted to be a gastronomer

Ok, this is what I did 
 
Jun. 20, 2011 9:57 pm 
Updated: Jun. 23, 2011 8:39 am
I just have to write this down while it's still fresh in my mind. I sincerely doubt anyone will be able to replicate this recipe but close will likely count here.

It all started last night. We have this meat place in the next town that sells a sausage they call Applewood smoked Chicken sausages. They are to die for so when I'm feeling flush ( they're expensive) I'll go buy 2 or 3 Kilos ( 10 lbs). So last night, I thawed out a pack of sausages. I had picked up some fresh Morels so I thought I'd do my mashed potatoes, some sweet nutmeg carrots and a morel cream gravy to go with the Applewood sausages. I did and it was good. The gravy was sensational. My stepson was not feeling well so there was even leftover sausages!

So today, at work, I'm thinking about this. My usual modus operandi following leftover mashed potatoes is to do a Shepherds pie but I didn't want to use beef, I wanted to use up the leftover Applewood Chicken sausages so all day I gradually put this together in my wee head and I decided to build a Chicken Shepherds Pie.

I made the gravy using the fat that rendered out of the sausages, did a roux and added in a couple cups of chicken broth, a little white wine and a 1/2 cup of cream, seasoned with salt, pepper and the sauted morel mushrooms with green onions.

So today, I defrosted a couple of chicken breasts, sliced them, then braised them with a small onion in a little olive oil and seasoned then with S&P and a wee bit of Cavenders. Once cooked, I added the cut up left over sausage and the left over gravy, brought that to a simmer. Once fully warmed, I put the lot in a casseole and topped that with the leftover carrots along with some frozen green beans and peas. The leftover mashed potatoes went over that. I baked it at 350 for 1/2 hour, then I added a cup of shredded Colby cheese along with a 1/2 cup of grated Parmagiano Reggiano (sp?) and back into the oven at 400 for another 20 minutes.

The result is astoundingly good. I will try to add a photo to this blog tomorrow. I forgot my flash drive at work so I can't do the photo thing ( long story) til tomorrow.

Anyhow, there it is. Got great sausages? Morels? You could make this, and you will not regret it. I could sell this. In my future life as a restauranteur I see this baked up in small individual servings with a nice spring salad and warm crispy breads.
 
Comments
Jun. 21, 2011 4:34 am
I have a mental picture of your recipe because you described it so well. This definitely has merit to try replicating. Thanks, Randy!
 
Jun. 21, 2011 4:32 pm
Seriously... I can almost taste it! I'm not big on shepards pie but I gotta try this ( Just need to find some Applewood smoked chicken sausage ) Google hear I come!
 
Jun. 21, 2011 5:09 pm
They sell Applewood smoked sausage at our Farmer's market, I'm just not sure if it is chicken, it may be turkey. But they will be there tomorrow and I will check and if so , I will try to approximate your "cottage" pie (no lamb) - Where I may trip up is with the Cavender's...I assume it is a spice mix, but I have never seen it in our stores.
 
Jun. 21, 2011 7:59 pm
BigShotsmom, Cavenders is a Greek Seasoning spice mix. I suppose any greek seasoning would work, give it a whirl. I think the only thing in the recipe besides the sausage that would mess it up if you ddn't use it, would be the morels, which are on par ( almost) with truffles for the sheer amount of savoury they bring to the overall flavour.
 
Mangel 
Jun. 23, 2011 8:39 am
I'm salivating on my keyboard;P The pie sounds divine! Thanks for sharing your recipe success. Though, I think I'll save this one for cooler weather--it sounds like perfect Missouri winter comfort food:)
 
 
 
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Raedwulf

Living In
Okanagan, British Columbia, Canada

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Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet

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About Me
Let's see, in keeping it to a subject, at age 22 I had a filet doused in Bernaise sauce aboard a train. That was it, I was hooked on fine food. Living in a small town necessitates learning to cook well to maintain that stellar menu.
My favorite things to cook
Oh man, only a thousand characters? My favorite things to cook are items that make YOU happy. I'll try anything and thus far it would be far easier to list those things I don't like than those I do. So far, I hate Cilantro and I'm allergic to green chiles. It's a short list.
My favorite family cooking traditions
Christmas. I like everything about that meal and every single year I aim to improve.
My cooking triumphs
Every smile, every gasp of delight, every accolade, such sweet victory!
My cooking tragedies
A Cioppino recipe I found here. I served it as part of one of those Christmas dinners and the cod was a poor choice. It was terrible, ghastly fishy taste. I've since learned a thing or two about freshness in fish. Prior to that, hmm perhaps when I was 10, I made a spice cake that called for whole cloves....hey, that's what it said on the outside of the bottle, whole cloves....
 
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