Shepherd's Pie

Martha Stewart Living

Makes 8 servings

    2 tablespoons olive oil                                        
    2 tablespoons unsalt butter                                    
    2 tablespoons melted butter                                    
    2 med. onions coarse chop                                      
    3 carrots slice 1/3-in thick                                   
    2 pounds ground lamb or beef                                   
    1 tablespoon worcestershire sauce                              
    1 tablespoon tomato paste                                      
    1 teaspoon salt                                                
    1/2 teaspoon pepper                                            
    1/4-1/2 teaspoon hot pepper sauce                              
    2 cups chicken broth                                           
    10 ounces frozen peas                                          
    6 cups mashed potatoes                                         

Preheat oven to 425°. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.

Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.

Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

Basmati Rice with Duck Confit and Dried Cherries

Martha Stewart Living, 2010

Serves 6-8

    3 quarts water
    2 cinnamon sticks
    Coarse salt and freshly ground pepper
    2 cups basmati rice, rinsed until water runs clear
    2 legs duck confit, skin removed, shredded (igourmet.com)
    3/4 cup dried cherries
    4 tablespoons unsalted butter, melted, plus 4 tablespoons
    1 pound russet potatoes (about 2)
    1 cup chopped fresh cilantro

A crisp edge is essential to the appeal of tah-dig, a Persian dish in which the bottom layer forms a golden crust (basmati rice is ideal because it turns crunchy quickly); ours is topped with a layer of perfectly browned potatoes.

Bring water, cinnamon, and 3 tablespoons salt to a boil in a medium pot. Gradually add rice, stir, and cook until grains are tender but slightly firm in centers, 3 to 4 minutes. Drain rice; discard cinnamon sticks. Mix in duck confit, dried cherries, and melted butter. Season with salt and pepper.

Peel potatoes, and slice about 1/8 inch thick using a mandoline. Melt remaining 4 tablespoons butter in a large (10-inch) pot or heavy skillet (preferably nonstick) over medium heat, swirling to coat. Arrange 3 layers of potatoes in pot in a circular pattern, overlapping slightly, working from the outside.

Sprinkle cilantro over potatoes, and top with rice mixture, pressing down lightly to form an even layer. Place a cotton kitchen towel or a piece of cheesecloth directly on surface of rice, covering completely. Cover pot, and cook for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around edges, 25 to 30 minutes. Remove towel. Run a rubber spatula around edge of pot, and invert onto a serving platter.

Cook's Note: Duck pairs well with cherries, but you can substitute shredded chicken or leave out the meat entirely.