Where's a sheppard's pie recipe? Or just Gravy.

[MotherOfGizmo]

Re: Where's a sheppard's pie recipe? Or just Gravy.

Yea, I noticed today that my StarKist Tuna Filet had Xantham gum in the ingredients, you're right, it is everywhere!

[Seshena36]

Re: Where's a sheppard's pie recipe? Or just Gravy.

Linda's site has a recipe for Chicken Gravy...but its pretty much the same thing all of you folks are already doing....

http://users3.ev1.net/~fontlady/chicken_gravy.html

[vJosie]

Re: Where's a sheppard's pie recipe? Or just Gravy.

My fav grav is just adding cream cheese to my drippings. For example, season and sear some pork chops and cover them (I use garlic powder, salt, and pepper)... Remove the chops when done and add a touch of water if necessary to the liquid that should be there. Sometimes, there's no more liquid and I add water to the scorch parts and it makes a delicious broth. Then melt about 2 TBS of cream cheese into it, whisking it smooth. It's really yum!

[Sweet_Sadie]

Re: Where's a sheppard's pie recipe? Or just Gravy.

I've learned a lot from all the replys to this post! I love you guys! I did find Xantham gum at the health food store and it was over $12. for a package. I forget the weight, but it looked like about a cup and a half of powder. I didn't get it. I will try the other ideas mentioned here like the onions, cream cheese, and/or whipping cream and see how that goes first.

[Barbde]

Re: Where's a sheppard's pie recipe? Or just Gravy.

Linda's site has a recipe for Chicken Gravy...but its pretty much the same thing all of you folks are already doing....

http://users3.ev1.net/~fontlady/chicken_gravy.html

Ohh, I never thought of adding cream to the gravy. Cool I am doing roasted chicken this weekend.

The Xanthan is used so sparingly that $12 bag will last you a lifetime LOL.

[ValidRouge]

Re: Where's a sheppard's pie recipe? Or just Gravy.

I baked some pork loin chops the other night...and of course there were drippings. So, I got brave and added a little bit of the unflavored psyllium husks....and it made a great gravy. HOWEVER, you need to add a very tiny bit because the longer it sits, the thicker it gets. I added a tablespoon to about 3/4 cup of drippings. Wayyyyyyyyyyyyy too much. It ended up being a paste LOL...It still tasted good, but it was THICK LOL

Anyway, I'll definitely give this another whirl using less psyllium with meat drippings for a gravy.

[2big4mysize]

Re: Where's a sheppard's pie recipe? Or just Gravy.

if you use the husks or the gum put it in a salt shaker and sprinkle it on a bit at a time checking to see if it is thick enough. I'm a pureed veggie person but sourcream in the pan drippings is supposed to be a good gravy too.

[Barbde]

Re: Where's a sheppard's pie recipe? Or just Gravy.

I forgot. I usually strain my "gravy" when using Xanthan. Takes away the "slime" factor. Whatever. I love it.

[cristylp]

Re: Where's a sheppard's pie recipe? Or just Gravy.

IHOWEVER, you need to add a very tiny bit because the longer it sits, the thicker it gets. I added a tablespoon to about 3/4 cup of drippings. Wayyyyyyyyyyyyy too much. It ended up being a paste LOL...It still tasted good, but it was THICK LOL

This made me laugh... I imagined someone asking.... "would you like a slice of gravy with that?"..... LOL !

I finally got some Xantham but I'd to try this too. Is it just like unflavored Metamucil or what?

[jcapulet]

Re: Where's a sheppard's pie recipe? Or just Gravy.

I found this recipe...I haven't tried it yet though! Is the dry vermouth ok for Atkins?Mustard Cream Steak Gravy

Ingredients:

Pan drippings from any steak cut
1/4 Cup dry Vermouth
1 1/2 Tbsp Dijon mustard
1/8 tsp. thyme
1/4 Cup butter
1/4 Cup heavy whipping cream

Blend Vermouth, mustard and thyme in a small saucepan. Heat to simmering. Remove from heat and let stand for 10 minutes. (This is a good time to prepare your steak and set aside.) Remove pan drippings from skillet or broiler plate (take as little standing oil as possible - we are simply capturing the meat flavor here) and add to wine mixture. Return to high heat. Add butter and cream and boil rapidly until mustard gravy is thick and golden. Stir constantly. Remove from heat; transfer to gravy boat or pour over sliced meat.

Makes 4 servings. 1 carb per serving.