Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.Īdd the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. SHARPER IMAGE 186-Piece Vanadium Tool Set User Guide Thank you for purchasing the Sharper Image 186-Piece Vanadium Tool Set. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Drag the Threshold slider to the right to minimize sharpening of image elements you don’t want to emphasize, like grain in the sky. Drag the Radius slider to set the width of the sharpening effect at image edges. Drag the Amount slider to set the strength of the sharpening effect. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. In the Filter menu, choose Sharpen > Unsharp Mask. Place the canola oil into a 12-inch saute pan and set over medium high heat. While the potatoes are cooking, prepare the filling. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Drain the potatoes in a colander and then return to the saucepan. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. You can either sharpen the entire image by leaving width and height options empty, or sharpen just a selected area by specifying sharpening rectangle coordinates. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Set over high heat, cover and bring to a boil. Place in a medium saucepan and cover with cold water. Peel the potatoes and cut into 1/2-inch dice.
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