Turkey Day Weekend! I suppose this means I should be making turkey but I’m not. Not today. The only thing I’ve planned for this long weekend (drumroll, please) is my cleaning list. I do plan on making something with old bananas, and I have a lovely flat of Roma tomatoes to can, but I’m basically slowly working my way through the many things in my house that require a thorough scrubbing.
What an exciting life I do lead, right?
Tonight’s supper is shepherd’s pie. Sriracha potatoes and smoked cheese. Bowl o’ meat and gravy. I can’t imagine what could warm me up more.
First, we’ve got our pile of food:
Not quite everything, but you get the gist. We are starting with minced garlic and shallot, along with our ground beef, in our hot pan, while simultaneously boiling potatoes.
Let the meat brown and toss in your veggies as you chop them. I’ve used rainbow carrots, green beans and a bit of frozen corn kernels. Stir into the meat and season – salt and pepper, oregano, bay leaf, bit of dry mustard.
Speaking of potatoes, drain the water when they’re finished. Toss in about a half a cup of milk, 2-3 tablespoons of butter, salt and pepper into the potatoes and mash, whip, mush – whatever consistency of mashed potato appeals to you.
- 2 russet potatoes, peeled and chopped
- 2 garlic cloves
- 1 shallot
- 500g ground beef
- 3 carrots
- 1/2 c. bite size green beans
- 1/2 c. Corn (frozen, canned or fresh)
- Beef bouillon
- Boiling water
- 2 tablespoons butter
- 1/2 c milk
- Salt and pepper
- Oregano, bay leaf, dry mustard
- 1/4 c grated cheese
Boil potatoes for mashing.
Brown meat with garlic and shallot over medium heat. Add veggies, seasonings and stock. Simmer 20-30 minutes. Mash potatoes with butter, milk and salt and pepper. Add sriracha. Sprinkle 2 tablespoons flour over meat and veg. Stir to coat.
Pour meat into baking dish. Cover with mashed potatoes, sprinkle with cheese and cayenne. Bake at 400 for 20 minutes, then broil for 3 minutes.