November 5, 2018:

Hola!

Daylight Savings Time has come and gone and once again I'm left to struggle with how much just this one hour shift goofs up my internal clock! Sigh.

The new photos in the header are neighborhood trees - they turn so beautifully! And this year my tree planted 2 years out front by the City in my curb area has turned a marvelous red. I should have taken a photo of it on Saturday. Yesterday we got a southeaster with lots of rain and strong winds gusting to 40 and 50 mph most of the day, starting in the pre-dawn hours, and nearly all of the leaves are gone now! So I'll have to wait until next year. I KNEW I should have taken those photos, drat!

Thanksgiving will be with us soon, and then the move toward the Winter Solstice, which is the most important day to me because then the days start getting LONGER AGAIN a few minutes a day, YAY!!! and of course, Christmas , an important holiday for many of us. Those events get me through the dark, the severe cold, the blizzards and the dreariness of weeks without seeing sunshine that southeast Wisconsin winters often bring.

I've got plans for how to get through the dark at 5 p.m. doldrums, people! Plans!

Jan

Tuesday, October 29, 2013

Easy Shepherd's Pie

Hola darlings!

Here's a recipe I created all by myself.  I'm no expert cook, for sure, but after cooking for a long time and having eaten many other versions of Shepherd's Pie, I came up with my own take on this classic dish.

It's easy to put together and I like that when I arrive home dragging my butt after a long hard day at the office!  I remembered to take some photos of my progress through the dish.

Okay, here's the recipe - 4 ingredients plus your favorite seasonsings!

1 pound ground beef
1 16 ounce package frozen mixed vegetables
1 can tomato soup
2 - 3 cups mashed potatoes (I use instant but left-overs work great)

PREPARE frozen vegetables according to directions, drain, and set aside.
Brown ground beef and season to taste with salt, pepper and garlic powder.
Optional:  Add 1/4 cup finely chopped onion and cook with the ground beef.
Drain browned ground beef and add tomato soup to meat, mixing well.
Add drained cooked vegetables to beef/tomato soup mixture, mixing well.
Turn out mixture into 9" pie plate.
Optional:  Sprinkle with 1/4 cup shredded cheddar or your favorite cheese. OR lightly sprinkle with grated Parmesan/Romano cheese.

Grated parmesan/romano cheese lightly sprinkled over the top.

Add mashed potatoes.  If using instant, prepare according to package directions.  Or used left-overs that have warmed up outside the fridge to room temperature while your other prep is going on.  Imagination rules when adding your potatoes.  Drop them on in a pattern, cut some into the pie body itself, spread over the surface in waves, mountains, spikes, get all fancy and pipe them on, etc.  The entire pie does NOT have to be covered with potato topping.  If you're decadent (like moi), sprinkle a wee little bit more shredded or grated cheese over the potatoes.  If you use more than 2 cups of potatoes, you may have to adjust your cooking time by another 15 minutes -- you'll want to see a little browning on your potatoes and bubbling around the edges of the pie.

Instant mashed potatoes were first "plopped" on top if the pie, then cut
into the pie surface with a fork; and the remaining potatoes were thinly
spread around the top with a fork and poked into mini-peaks to
catch some browning action :) It's not necessary to cover the full pie.

BAKE in preheated 400 F oven for 30 to 45 minutes, depending on degree of browness desired on potatoes.  And check - it - OUT!

Bubbly tomato and meaty-rich sauce bubbling up around the sides,
some browned peaks.  Cool for about 20 minutes before cutting into
if you want this pie to hold its form; otherwise, scoop out with a large spoon!

Goodbye, purty pie: I ate a quarter of you last night and another quarter tonight.
Store leftovers tightly covered in fridge for up to 4 days. (Usually not much leftovers for this dish...)

January 6, 2014: 45 below zero windchills around here today.  I thought you might enjoy this quick and easy recipe, that I'm sharing at The Dedicated House Make It Pretty Monday! 

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