Curried Shepherd's Pie With Mustard Salad

Serves 2
Recipe By: Ming Tsai

2 cups leftover gratin -- mashed, see * Note
1/2 tablespoon madras curry powder
1/2 cup chopped flat-leaf parsley
1 cup chopped leftover steak -- see * Note
1/2 cup shredded Gruyere cheese
2 individually-sized round baking -- (2 to 4)
1 tablespoon pommery mustard
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/2 cup mustard oil -- (see below)
Salt -- to taste
Freshly-ground black pepper -- to taste
4 cups mesclun mix
2 tablespoons dry mustard powder
1 teaspoon turmeric
1 teaspoon salt
Water -- to make a paste
2 cups canola oil

Pre-heat the oven to 375 degrees. In a large bowl, mix the mashed
gratin with the curry powder and parsley. Fill crock 1/3 full with
curried mash. Top with chopped steak, then top again with mash.
Sprinkle on cheese and bake for 25 to 30 minutes until bubbling hot.
If top is not golden brown, switch oven to broiler and color the tops.
For the Mustard Salad: In a bowl, mix mustard, vinegar and sugar.
Whisk in the oil. Season. Toss lightly with mesclun.
For The Mustard Oil: In a bowl, whisk mustard, turmeric and salt with
water to form a paste. Whisk in oil and let stand overnight. Mixture
will separate, don't remix before using, you want to use the clear
flavored oil off the top.
Place crock on one side of an oval plate, the salad on the other.
This recipe yields 2 to 4 servings (depending on amount of leftovers).

-- is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.