December 4, 2016: Hola everyone! Winter has arrived in Milwaukee and there are snow flurries today. Despite several hard freezes remarkably my "spikes" in two of my patio planters have absolutely refused to die. The rosemary and thyme plants I nursed inside the house through last winter spent the summer in their pot outside next to the side stoop off the driveway, where they get plenty of sunshine all day long. I transplanted them into a cozy sheltered spot right next to the stoop in October and they are still green and growing, too! With the delay in getting the drywall patching done in the relatively minor "reconstruction" work I had done in my kitchen, I am way behind my time in getting the house decorated. But yesterday I got my wreath decked out with extra lights and dressed the front door of the house, and my battery-operated traditional candles were put up on the window sills all around the house Friday evening. It becomes a ritual to go around at dusk and turn the tops to the right to turn the candles "on" and at bedtime to go around and turn the tops to the left to turn the candles "off." Today I put some "glittery" throw pillow covers purchased new last month from H&M on three of my sofa pillows to glam things up a bit in the living room and add some sparkle. Later on, after I sufficiently fuel myself up with wine and snacks and probably to distract myself while I listen to the Packers game on the radio, I will huff and puff and pull my artificial tree up from storage in the basement. I will decorate it simply this year. Every year I say that, and every year I end up throwing just about everything except the kitchen sink on the tree. I am very proud of myself this year, though. I did not buy a single new ornament or Christmas doo-dad for the house (throw pillow covers don't count!!!) Happy Holidays to all, with hope and fervent prayers for 2017. I've a feeling we're all going to need a lot of help from Goddess in the coming year. 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! 

No comments:

Post a Comment