Sometimes it's hard to decide what to do with ground beef. Today was one of those days so I made Shepard' pie. The toddler didn't eat it for unknown reasons but the rest of the family loved it. This recipe is so customizable to your tastes and what you have in your fridge, freezer and pantry. I was proud to have all the ingredients at home!!
1 lb ground beef or turkey
2 lbs potatoes, peeled and cubed
2 T butter
Milk or broth up to 1 cup
Salt & pepper
1 onion, chopped
4 cloves garlic, minced
1/3 C carrots, chopped
1/3 c frozen peas
1/3 c frozen corn
1/2 c broth
1 T worstescheir sauce
2 t olive oil
1. Boil water in a medium pot, add potatoes and cook simmering until soft when pierced with a fork. Drain and return to pot.
2. Mash the potatoes with a masher or immersion blender. Add butter and then milk in 1/4 c increments until desired texture. Season with sale and pepper. Set aside.
3. Meanwhile, heat oil in a large skillet. Add onion and carrots and cook until onion is soft. Add beef, garlic and cook until meat is browned. Add broth and worstecheir. Cook 5 minutes on medium.
4. Add peas and corn and cook 5 more minutes. Liberally season with salt and pepper
5. Preheat oven to 400
6. In a 2 qt oven proof container or an 8x8 dish, add meat mix and layer potato on top.
7. Cook 30 minutes until potatoes are browned.
Monday, February 6, 2017
It was cold and rainy today and I thought it was the perfect day for soup! This recipe comes together quickly relying on the flavors of the sausage to make the soup. Maybe a bit too much spice for kids - we served ours a mild sausage instead.
Adapted from the kitchn where the measurements seemed off
1 1/2 quarts chicken broth
1lb spicy Italian sausage, casings removed
1t olive oil
1 lb russet potatoes, sliced into 1/4" half moons
1 bunch curly kale, ripped into bite sized pieces
1 onion, chopped
3-4 cloves Garlic, crushed
1/2 C heavy cream
1. In a large Dutch oven, heat oil over medium then add sausage and brown. Break up large chunks.
2. Add onion and garlic and cook until onion is soft.
3. Add chicken broth, potatoes and salt and pepper. Bring to a boil, reduce heat and simmer for 20min until potatoes start to fall apart
4. Add kale and cream and cook until kale is bright green and wilted
5. Serve warm with warm bread