peruvian shepperds pie
1 1/2 lb potatoes 1/12 lb chicken breast yellow bell pepper jalapeno lime red oinion celery mayo olive oil sprouts clamata olives avacado farmers cheese boil potatoes..dry over low heat mash...add a little olive oil (no butter or milk for this recipe) boil quartered peppers...till soft put in a blender add juice of 1 lime..blend till pureed...add to potatoes and finish mashing boil chicken...cut up into 1/4'' cubes add finely diced red onion, and celery. mix with mayo for chick salad consistancy. add s and p to taste line a spring form pan with saran wrap and layer first half of the potatoes. next layer is the chicken salad top with the rest of the potatoes cover and refridgerate over night take out of fridge an hour before serving....add sliced avacados around outside edge...sprouts in the center...chop olives and sprinkle over top..do the same with the farmer cheese slice into wedges and drizzle a little more olive oil over the top.... this was very cool and refreshing...kinda like a potato/chicken salad..but so pretty...guests were impressed! |
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| that sounds so impressive.
i know i've had shepperds pie before. uhhh.. i think. maybe not. just sounds very familiar. |
| normal shepperds pie is basically a stew topped with mashed potatoes and served warm...winter comfort food...this is cold...and a much lighter flavor...great for summer....new summer comfort food! |
| Since my DH is Bristish, Shepherds Pie is a staple on our winter menu. I think we will try this version for spring.
Thanks Darcy! Nice to see you back after your yummy vacation 
Lark (Ambrose's Mommy to Be in 2 days!) |
| Sounds very good? How much chicken? Did you mean 1 1/2 lb.?
Amanda |
| It does sound YUMMY!! |
| oops...yes I did mean 1 1/2 lb chicken...also I forgot to add that you need to take the pie OUT of the springform pan before putting all the garnish on it.... |
| Way down here in the South, Shepherds Pie is one layer of cooked hamburger, layer of whole kernel corn and topped with creamed potatoes and cheese. |
| Did you slice it before taking it out of the pan? Does it congeal enough to stay in that pie shape & be cut afterward?
I want to make this for my book club meeting, but I think I'll try it myself first! 
Do you have Paula Deen's new cook book? The one where she's put together receipes for meals for different occasions? There's a menu plan for, I think it's a bridge club, that has a yummy sounding artichoke/shrimp dish. Just wondering if anyone has seen it or tried it? It can be served hot or cold. If I can remember, I'll bring the book back to work with me after lunch & give you the recipe. |
| you take it out of the pan first... unwrap the plastic that covered the top.. put a plate over it..flip it..it should stay together. if not take a spatula and smooth the potatoes....I also drizzled the top with some really good olive oil! |
Darcy, this sounds good! I'm sad that I never got the springform pan from anyone when I got married...  |
| go buy one....lol...i got mine at tuesday morning...about 8 dollars....use a pie pan...you line it with saran wrap anyway...it still should fall out when you flip it.... |
| yeah...they're not terribly expensive. Go to Bed, Bath & Beyond and use the 20% off coupons they're always sending in the mail.
Mine is on permanent loan to my sister, so I'll have to get a new one, too. |
I printed off this recipe & took it home & put it on my desk. SOMEBODY got it off my desk & chewed it up.  Hmmmm....wonder who?!?! |
Beaureguard's Mom wrote: I printed off this recipe & took it home & put it on my desk. SOMEBODY got it off my desk & chewed it up.
Hmmmm....wonder who?!?!Did they think the recipe was good? hee hee |
| An Old Peruvian Sheepdog? |
 
Y'all are funny! |
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