Everyone seems to have at least one dish that they were served as a child that absolutely traumatized them. For me, even the very mention of the words "broccoli frittatta" sends chills down my spine. I won't go into the gory details but you can be sure that the rest of my family shares in my broccoli frittatta related nightmares.
I had almost given up and resigned myself to the fact that we would never be a Shepherd's Pie eating family UNTIL, I saw a recipe for Chicken Shepherd's Pie in my latest edition of Cook's Country. If anyone can change Ben's attitude about this dish, it's Cook's. Here goes nothing...
Chicken Shepherd's Pie
2 pounds chicken thighs
salt and pepper
6 Tablespoons butter
1 onion, sliced thin
3 carrots, peeled and sliced
2 cloves garlic, minced
1 1/2 teaspoons minced fresh thyme
1/4 cup sherry
2 cups chicken broth
2 pounds russet potatoes, cut into 1/2 inch cubes
1/4 cup cornstarch
1 cup frozen peas
1 Tablespoon lemon juice
1 egg, beaten
Add garlic and thyme and cook 30 seconds.
Place potatoes in a large saucepan and cover with 1 inch of water.
Beat egg and brush over potatoes.
Bake 15 minutes at 375. Turn on broiler and place under broiler for 5 minutes or until potatoes are browned.
Sooo...I kind of renamed my Shepherd's Pie - Chicken Pot Pie. I served it to Ben and guess what? - he liked it! That just proves that it's all about memories associated with the name - not necessarily the dish.
Who knows, maybe Cook's will come out with a broccoli frittatta recipe that will change my mind about frittatas completely. (I'm not holding my breath.)
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