This is a dish everyone likes... right? Wrong. My hunny doesn't like corn or peas in his dishes. Alone is one thing, but when they are mixed into something, forget it. I swear the man wasn't raised right when it comes down to food! But Shepherd's Pie is something that I love... but not something I am willing to do for just one person. So what do we do boys and girls? We improvise.
Now, for those who are trying to add more vitamins to their diet (or who just plain likes it), this is a good way to sneak in some spinach. I added a layer of whole spinach leaves between the meat and veggies. The recipe serves 6-8.
3-4 Potatoes, peels and diced
5 tbsp Butter
1 White Onion, chopped
4 tsp Garlic, minced
2 Carrots, peeled and diced
4 Celery Stalks, diced
4-6 Mushrooms, diced
1 lb Lean Ground Beef
1 pkt Brown Gravy
1/4-1/2 tsp Cayenne Pepper
2 tbsp Parsley, dried
1/2 tsp Marjorham
2 tbp Parmesan, grated
1/2 cup Cheddar, shredded
1) In large pot, cook potatoes in salted water.
2) Preheat oven to 350. Grease ceramic/glass baking dish.
3) Meanwhile, in large skillet melt 2 tbs of the butter and saute onion, garlic, carrots, celery and mushrooms about 8 minutes, until crisp tender. Spoon vegetables into bottom of prepared baking dish and level out. Add 1 tbsp of the butter to the skillet and cook up meat, using spatula to break up. Sprinkle meat with gravy, cayenne, parsley and the marjoram, stirring frequently until no longer pink. Spoon out smooth on top of the vegetables.
4) Drain the potatoes, reserving 1/4 cup of the liquid and mash with remaining 2 tbsp of the butter and parmesan cheese. If still dry, add 1 tbsp of the reserved water at a time, mashing in between each until desired consistency. Spoon on top of meat and smooth out flat. Place in oven and bake 30 minutes unitl potatoes turn golden brown on top. In the last 5 minutes, add the cheddar and allow to melt.
5) Once baking is over, let stand 5 minutes before serving.
Now, for those who are trying to add more vitamins to their diet (or who just plain likes it), this is a good way to sneak in some spinach. I added a layer of whole spinach leaves between the meat and veggies. The recipe serves 6-8.
3-4 Potatoes, peels and diced
5 tbsp Butter
1 White Onion, chopped
4 tsp Garlic, minced
2 Carrots, peeled and diced
4 Celery Stalks, diced
4-6 Mushrooms, diced
1 lb Lean Ground Beef
1 pkt Brown Gravy
1/4-1/2 tsp Cayenne Pepper
2 tbsp Parsley, dried
1/2 tsp Marjorham
2 tbp Parmesan, grated
1/2 cup Cheddar, shredded
1) In large pot, cook potatoes in salted water.
2) Preheat oven to 350. Grease ceramic/glass baking dish.
3) Meanwhile, in large skillet melt 2 tbs of the butter and saute onion, garlic, carrots, celery and mushrooms about 8 minutes, until crisp tender. Spoon vegetables into bottom of prepared baking dish and level out. Add 1 tbsp of the butter to the skillet and cook up meat, using spatula to break up. Sprinkle meat with gravy, cayenne, parsley and the marjoram, stirring frequently until no longer pink. Spoon out smooth on top of the vegetables.
4) Drain the potatoes, reserving 1/4 cup of the liquid and mash with remaining 2 tbsp of the butter and parmesan cheese. If still dry, add 1 tbsp of the reserved water at a time, mashing in between each until desired consistency. Spoon on top of meat and smooth out flat. Place in oven and bake 30 minutes unitl potatoes turn golden brown on top. In the last 5 minutes, add the cheddar and allow to melt.
5) Once baking is over, let stand 5 minutes before serving.
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