For my first blog post on the “Food I’ve Made” I will be starting off with one of my biggest hits at TC’s Speakeasy’s annual St. Patrick's Day Party.
I will have to start with a little back story. One of the few things that I was able to put on our wedding registry was a Deep fryer. My wife thought no one would get it for us, but to my surprise and delight, a few days before our wedding a giant box arrived on our doorstep. YES, my deep fryer. Obviously, I now think about what I possibly can deep fry all the time and this has to be my best I have thought up. We are talking Deep Fried Shepard Pie Balls.
I started out with a standard Shepard pie filling recipe and a standard mashed potato recipe. Once the filling was ready, instead of placing it in the oven with some taters on top I spooned a tablespoon or so, in each mini muffin pan slot. I then froze all my mini muffin Shepard pie fillings. Up next I made my mashed potatoes and let them chill in the fridge. As soon as the pie filling was frozen I took them out and surrounded each individual pie filling with the chilled mash potatoes. They ended up being 2-3 in in diameter. I let them chill in the fridge till the party started. I then made a quick batch of batter. (Side note I did try to fry one without batter, this does not work, all the potatoes just fall off.) Roll each ball in the batter to cover completely, fry until golden brown in oil at 375 degrees.Salt them lightly and enjoy.
They ended up better than I could have imagined. The Center was warm but didn’t just drip out once you bit it. You got buttery potato, crispy crunch of the batter, and the savory pie filling in every bit. I found it took at least 2 bites to enjoy one whole ball.
If I were to,scratch that, when I do this again I will try to make them bite size so you can just pop them in your mouth all in one bite and see If that is better.
Thank you all for reading and if you want the pie filling recipe I used just contact me.