ModeratorOne
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I looked through my cookbooks but couldnt find anything with corn in it so I looked on www.FoodTv.com
Here are the recipes that have corn, though from the ingredients it seems pretty basic and I see no reason why you couldnt take any old recipe really and add corn or play with it.
If you dont like any of these recipes I would also suggest www.allrecipes.com and www.recipesource.com
Shepherd's Pie Recipe courtesy Julio Hernandez The Pelican Inn, San Francisco, CA
Recipe Summary
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 8 servings
User Rating:
4 tablespoons olive oil
3 onions finely chopped
3 garlic cloves finely chopped
2 pounds freshly ground lamb
1 (24-ounce) can tomato sauce
1/2 pound butter
1/2 cup flour
1 cup burgundy wine
4 tablespoons lamb base
2 cups water
Salt and pepper, to taste
2 teaspoons tarragon
2 cups yellow corn, cooked
1 cup green peas, cooked
1 cup carrots, diced, cooked
4 pounds potatoes (with skin), boiled
1/2 gallon milk
1/2 pound grated Parmesan cheese
Heat oil in a large frying pan over low heat, then add onions and garlic. Cook until soft, turn up heat and add the fresh lamb meat. Stir until well browned. Drain off fat and add the tomato sauce.
Make flour sauce: In saucepan cook 1/4 cup butter, add flour, stir and cook for a minute, then add burgundy wine, lamb base, and water. Season with salt, pepper, and tarragon. Simmer gently for 15 minutes, and then add yellow corn and green peas and carrots.
Mash the potatoes, and then add 1/4 pound butter and milk, season with salt and pepper. Put meat mixture in individual 8-ounce dishes with approximately even portions and top with mashed potatoes. Spread Parmesan cheese on top of each dish and put in a preheated 350 degree oven and brown until a golden brown color. Serve with seasonal vegetables.
Episode#: BE1B28
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Shepherd's Pie Recipes courtesy Quain Weber
Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 to 10 servings
User Rating:
2 1/2 pounds ground beef
1 green pepper, diced
1/2 cup corn kernels
1 onion, diced
1 small can diced roasted red peppers
2 tablespoons steak seasoning
1 tablespoon water
2 diced tomatoes
4 cups mashed potatoes
1 cup grated Cheddar
Preheat the oven to 350 degrees F.
Cook ground beef until well done. Strain to remove grease. Saute the green pepper, corn, onion, roasted peppers, and steak seasoning in butter until tender. Strain off any excess butter. Mix with the ground beef and add tomatoes. Layer this mixture in bottom of baking dish. Cover with warm mashed potatoes. Top with cheddar cheese. Bake until the cheese melts.
Episode#: BE1D27
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Shepherd's Pie Recipe Courtesy of Emeril Lagasse
Recipe Summary
Difficulty: Easy
Yield: 6 servings
User Rating: No Rating
2 tablespoons olive oil
2 cups chopped onions
Salt
Freshly ground pepper
2 pounds roasted lamb loin or leg, medium rare
3 tablespoons flour
1 tablespoon tomato paste
1/4 cup dry red wine
2 1/2 cups veal stock reduction
1/2 teaspoon dried thyme
1/2 cup sweet corn, cooked
1/2 cup sweet peas, cooked
1/2 cup small diced carrots, cooked
1 recipe Mashed Potatoes
2 tablespoons butter, cubed
Chopped parsley, for garnish
In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Finely chop the lamb. Add the lamb to the onions and saute for 1 minute. Dust the lamb with the flour and cook 2 minutes, stirring constantly. Stir in the tomato paste and cook for 30 seconds. Stir in the red wine and the veal reduction. Bring the liquid to a boil. Stir in the thyme, corn, peas and carrots. Season with salt and pepper. Reduce the heat to medium low and simmer for 10 minutes. Pour the mixture into a deep 9-inch oval dish. Place spoonfuls of the potatoes over the meat mixture. Dot the top of the potatoes with butter. Place in the oven and cook for about 30 minutes or until the potatoes are golden. Place a baking sheet under the dish in case the pie starts to bubble over. Remove from the oven and spoon onto serving plates. Garnish with parsley
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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