I hafta say... I honestly have no clue if anybody (other than my husband!) actually reads this blog and finds it useful.
It's actually been semi-useful to me - at least whenever I wanna re-visit a prior "Culinary Masterpiece." (Even more useful - now that I've added the "Search" Gadget - HEYYY!)
Last night, I made my Scrump-dilly-icious Potato Leek Soup again (Yum!) with a few modifications (added 3 diced shallots, 2 cloves of minced garlic, 1/2 cup of fresh, chopped mushrooms, and a cup of fresh, chopped spinach). It was slightly more greenish, in color, but it was most-definitely delicious! (and now we have leftovers in the freezer - Yay!!!).
And tonight I had a hankerin' for a Home-Cooked Meal - having just returned from my Road-Trip with P (more on that later - Post is in "Draft" form right now).
So I checked the freezer, and consulted the interwebs, and decided to make a Shepherd's Pie.
And this is what I ended up with (not sure if I can *truly* call it my own - but what the hell, right? Not like anybody cares!):
QT's Shepherd's Pie - Cheater's Style!
- 1 lb ground beef or sirloin (I just used the cheap, fatty - excuse me - "73% lean" stuff)
- 1 medium onion chopped
- 2 cloves fresh, minced garlic
- 1/2 cup chopped fresh white mushrooms
- 1/2 cup frozen peas+carrots
- 1/2 cup frozen corn kernels
- (or use whatever frozen veggies make you happy)
- 1-2 Tbs Worchestershire Sauce
- 1 packet Beef "Flavor Boost" (by Swanson - or you could use 1/2 c beef broth, or dissolve a bouillon cube in 1/2 cup water. I really didn't want that much "liquid")
- 1 can (~10 oz) Beef Gravy (Yes, this is the "Cheater Part" as is the...)
- 1 package (~24 oz) pre-mashed potatoes from the frigerator section of the store
- 1/8-1/4 cup heavy cream
- Seasoning of your choice (I used McCormick Montreal Steak Seasoning because it's pretty "savory")
- 1/2 c shredded cheese (I used a Mexican Cheese Mix - Jack/Cheddar/Queso/Asadero)
- Pre-heat oven to 400*F
- Begin browning the ground beef in a 10" skillet over medium high heat. Try to break up the burger into teeny chunks, if you can.
- Once the burger begins to brown, add the onions and garlic. Saute 'til translucent.
- Add the chopped mushrooms, sprinkle-in some seasoning and cook until the shrooms begin to brown.
- Drain the grease, then return to the skillet and lower heat to medium-low.
- Drizzle-in the Worchestershire sauce, to taste (it will help to deglaze the pan), then the Beef-Flavored whatever (if you're using broth, you may need to cook it down a bit)
- Dump-in the can of gravy and stir til well-mixed
- Add the frozen veggies. Continue to cook 'til the veggies are incorporated into the mix and heated through.
- Remove from heat and nuke the pre-made mashed 'taters per the package instructions.
- (I found the taters to be too bland so I added a bit more salt and some cream to "jazz it up" a bit)
- Dump the beef/veggie mixture into a 2-1/2 qt casserole. Sprinkle half the cheese on top of the beef mixture.
- Smear the mashed potatoes on top of the beef mixture. Skritch it up with a fork so you have lots of peaks and valleys on top.
- Sprinkle the rest of the cheese on top of the taters
- Cook, uncovered, for 20 minutes at 400* til the cheese is melted and it's heated through...