One makes a stew; strain-off part of the liquid [Save for soup] place mashed-potatoes [Butter and sour-cream] on top with a beaten-egg glaze or grated-cheese; grill it for a few minutes....it’s a very simple palate-pleaser.
Tonight was the night for a palate pleaser.
I had some leftover Scouse from the weekend. I have planned this at that time and strained off most of the liquid and kept it aside specially for this project.
Despite somerville kitchen being a mashed potato purist - i.e., butter and milk and nothing else, I had to follow the recipe as is.
A thick mashed potato with sour cream and butter covered the stew nicely.
Now came the decision whether to top with beaten egg-glaze OR shredded cheese. A tough decision so I had to go for council.
I was advised to use beaten egg-glaze AND shredded cheese (side by side).
The final product was not only delicious whether eaten from the left or the right side, but also looked like a Mark Rothko original.
Thank you Scouse Ambassador for a great recipe.
A Mark Rothko Original