Wednesday, January 20, 2010

Weeknight Inspiration: Shepherd's Pie

Huge comfort factor on this one. I like to start fixin' it on a Sunday night and then have it ready to go for a mid-week supper that I can just pop in the oven. The house will smell like you've been simmering it all afternoon when in truth it takes hardly anytime at all.

What you'll need:
2 lbs. extra lean ground beef
1 onion, diced
2 cloves garlic
1 cup of diced carrots
1 cup green peas
3 beef bouillon cubes
1/3 cup of water
salt and pepper
1 tsp red pepper flakes
1 tsp dried thyme
1 tsp dried rosemary
4 cups mashed potatoes
2 Tbsp olive oil
1 cup cheddar cheese

What you do:
Heat olive oil in a large pan. Saute the onion and garlic until tender. Add the ground beef to the onion and garlic. Season generously with salt and pepper. Cook until meat is browned. Add the beef bouillon cubes and the water. Let those dissolve thoroughly. Add the carrots and the peas along with the thyme, rosemary, and red pepper flakes (optional). Simmer on low heat until the carrots and peas are tender but not mushy and then remove from heat.

Spread meat and veggie mixture over the bottom of a 9x11 baking dish (I vary up the size if depending if I half the recipe).

Fix mashed potatoes. I use instant ones for this one 'cause a) its a weeknight and b) the meat and veggie mixture is where the real flavor comes from - the mashed potatoes are just an added bonus!. But if the thought of instant mashed potatoes horrifies you, by all means, mash your own potatoes.

Spread mashed potatoes in an even layer over the meat and veggie mixture. Bake at 350 degrees for half an hour. Remove from oven and sprinkle the cheddar cheese over the top. Return to oven and broil for 1-2 minutes until the cheese is melted and browned.

yummy, messy goodness!

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