Great Hall Cottage Pie

Turkey cacciatore, that’s supposed to be hunter’s style, right? Slow-cooked. Tomatoes. Peppers. Garlic. Something that takes its time. You got the brie melting into it… soft, almost too soft. Prosciutto layered in there, salty, thin as paper. Arugula’s sharp. Bitter. Keeps you awake. Back home, we’d eat simple. Beer, shots, whatever was hot. This… this is different. It’s careful. It’s layered. Sweet from the peppers, rich from the cheese, salt from the cured meat. It’s the kind of thing you eat after you’ve been somewhere else. After you’ve seen things. You don’t rush it. You dip it in it’s juices. Let the flavors come one at a time. Yeah. It’s good. Strong. Doesn’t brag. Just does what it’s supposed to do. Solid.

Ingredients

1 lb short rib
1/2 pound cremini mushrooms
1 tbsp dried morels
1/4 cup red wine
2 teaspoons olive oil
1 tsp sweet paprika
1 tsp onion powder
1 tsp red tabasco
1/2 black pepper
1 tbs tamari
1 tsp worchester sauce
1 bay leaf
2 medium onions, chopped
3 medium carrots, diced
1 lb green beans
3 cloves garlic pressed
1 teaspoon dried thyme
2 tbsp butter
2 tablespoons all-purpose flour
1 cup beef broth
1 tbsp tomato paste
Freshly ground black pepper
1 cup frozen peas
1 cup lima beans
1 cup corn
3 pounds Yukon gold potatoes
2/3 cup butter milk
2/3 cup half and half
1 tbs garlic powder
1/4 cup putter (plus 2 tbs more)
1 tsp spicy smoked paprika

Directions

Pre-heat your oven to 250 degrees F.
Cut your short rib into small bite size pieces. In a food processor
Prepare Miss Hunter Turkey but DO NOT make gravy out of cooking liquid.
Pre-heat your broiler on low. Slice ciabatta in half and place sliced brie on the bottom half of the read or roll. Top brie with the drained vegetables of Miss Hunter Turkey evenly between sandwiches and broil on low until brie is melted, about 3-4 minutes.
In a small bowl, add the mustard, red wine vinegar, and black pepper and whisk together. Continue whisking and slowly drizzle in the olive oil to emulsify into the vinegar mixture. Toss the arugula in the vinaigrette and sprinkle with corse salt.
Top the broiled vegetables and brie with sliced turkey, prosciutto, and then dressed greens evenly distributing between the sandwiches and top with ciabatta.
Heat cooking liquid in four small ramekins and slice sandwiches.
Serve sandwiches with a ramekin of au jus.