This juicy, delicious, and flavourful Chicken Livers and Hearts Shepherd’s Pie is the perfect comfort meal for the chilly winter nights.
Sure I’ve promised to post some healthy food for the next few weeks. I remember that. And I fully acknowledge that this meal isn’t a salad. On the other hand, it’s not a dessert either. Do you see this progress?
Besides, this Chicken Livers and Hearts Shepherd’s Pie was made last October. You might have figured out that by those fall props. I mean, won’t be it just ridiculous to wait few months more and post in May, eh?
But I’ve got a very serious question for you, folks. Do you like going to the restaurants? Not once in a while, but regularly, like few times in a month?
Let me answer to this question too, please.
Not really. Sure, we still eat out now and again. Usually, that happens while traveling. Food is a significant part of culture and history so we try not to miss some authentical local foods. Moreover, we don’t usually travel with an oven so we simply do not have a choice.
However, stopping by the Torontonian places is rather a rare occasion.
Being a food blogger, I want to make so many interesting things while having so little time (And apparently just one stomach. Sometimes I wish I were like Alf who happened to have the nine stomachs and importantly happened to be always in shape. In his kind of shape).
But the most important issue, I am a skeptical guy. I hardly can relax and enjoy usually a delicious meal. I always need to scrutinize the dish.
Not enough seasoning. Too bland. Too much seasoning. If I had made this pasta, I would have added these herbs. Overcooked. Undercooked. Quite okay, but I would have made better. That’s delicious, but it’s not worth those 30 dollars.
Well, any familiar thoughts?
Indeed, money is another issue. I don’t mean we don’t like spending them. But I don’t like spending them on some mediocre food. We don’t really stop by fancy restaurants with the sophisticated menus yet (which I believe could impress me once we try their food).
But paying 25$ for what you can make at home for 10$? 12-15$ for a green salad? 15 dollars for noodles? Sorry guys, but I can make all these things at home. Not only won’t I spend 30 dollars for 2 servings (Not to mentions the taxes and tips), but also I am able to take some pictures and write a recipe on the blog. And all these things can be done while staying at home. Awesome, isn’t it?
However, a restaurant is quite a cool place anyways.
For instance, while waiting for your food, you can eat the delicious bread (Sure with butter).
Or you can enjoy reading a menu. By enjoying, I mean looking for some lovely ideas. What? Aren’t those menus made for this purpose? Plus, you need to kill the time while waiting for your order #noguitatall
Last September we stopped by one lovely town in Ontario and decided to finish this trip with a dinner. Looking for the meal which would catch my attention, I found a few interesting twists on a classic Shepherd’s Pie. If I’m not mistaken, I took a pulled pork Shepherd’s Pie and noticed a version with hearts and kidneys.
Few weeks later I decided to make Sweet Potato Turkey Shepherd’s Pie. For a record, it wasn’t on that menu. Just a little later I incorporated some offal and made this scrumptious Chicken Livers and Hearts Shepherd’s Pie. I know, a lot of people just cannot stand hearts and livers. For those who love this stuff, this Shepherd’s Pie would be a great choice.
Cooked for over an hour in a delicious sauce, the livers, hearts and gizzards are delicate and nice. Just imagine this mixture of the offal, green peas, carrots, onions, tomatoes, rosemary, smoked paprika, and garlic covered with a fluffy creamy potato layer?
I don’t know what about you, but I urgently need to go to the kitchen. To grab my green smoothie. Nothing bad.
And you should go in your kitchen and make this Chicken Livers and Hearts Shepherd’s Pie. If you don’t like any offal, then still go to the kitchen and make a Shepherd’s Pie of your choice. And remember, it’s better that a dessert.
Delicious, delicate, juicy and so comfort Chicken Livers and Hearts Shepherd’s Pie for your chilly winter nights.
- 1 large white onion, sliced
- 1 large carrot, shredded
- 3 garlic cloves, minced
- 1,5 tablespoons olive oil
- 1,5 pound chicken gizzards&hearts (or only one of them)
- 1 pound chicken liver, cut into pieces
- 1 can (400 gr) chopped tomatoes or tomato passata
- 1/3 cup Worcestershire sauce (or less/more to taste)
- 2 tablespoons fresh rosemary leaves
- salt, red chili, smoked paprika, to taste
- 1 cup frozen peas
- 4 large potatoes
- 1/4 cup light cream
- 2 tablespoons butter
- seasonings to taste
- In a large pan heat the olive oil and cook the onions, carrots, and garlic for 2 minutes.
- Add the gizzards and hearts and cook 5 minutes.
- Add the tomatoes, Worcestershire sauce, and rosemary. Cover and cook over low medium heat for 1 hour and 15-30 minutes (the hearts and gizzards should be soft).
- Season with the salt, paprika, and chili to taste. Uncover, increase heat and evaporate the liquid for about 7 minutes.
- Add the unfrozen green peas and the livers. Cook for about 3-4 minutes. Remove from heat.
- In a meanwhile, cook, drain, and mash the potatoes. Mix them with the cream, butter, and seasonings.
- Preheat oven to 185 degrees C (360 degrees F). Place the heart mixture in a deep large baking dish. Spread the potato mash over it.
- Bake for about 20-25 minutes. Grill for a few minutes if desired.