I thought I’d start off with an update from my new years post. I confessed that I’ve been a food-waster – eek! I buy too many groceries with grand plans to cook on the weeknights, but often give in to laziness and just order in (wasting both money + food). The good news is, I’ve found a key change in my shopping habits has made all the difference.
Instead of making a giant grocery list and purchasing everything for the week at once, I’ve done a complete 180, and take a 1/2 hour of my lunch break at work to zip up to a lovely grocery store nearby and grab just what I need to make dinner that night. This gives my eyes a break from the computer and allows me to get exactly what we’re in the mood for. So far we’ve done brats with herby potato wedges, burgers with roasted garlic + blue cheese, a simple pork loin and more! Both Dave and I are really digging it – we feel better because we’re not eating bad-for-you takeout and we’re saving mulah. Win, win!
So on that note – onto the first recipe of the year! I actually made this back in December so I’m happy to finally be posting it, as it was easy, yummy and re-heats great. I had never even had Shepherd’s pie before – how wacky is that for my meat + potato lovin’ self?! I do suggest a big ole’ side salad so you’re not totally ready for a nap afterwards. 😀
Cook time: 1 hour 20 minutes
5 large potatoes, peeled and chopped into 2-inch pieces
5 tbs butter
1 tsp salt
1/2 tsp pepper
1 cup milk or cream
2 tbs fresh chopped chives
1 tbs olive oil
1 large chopped carrot
1 chopped onion
3/4 cup frozen or fresh corn
3/4 cup frozen peas
1 1/4 cup beef broth
1 tbs flour
1 lb hamburger
1 tbs chopped fresh rosemary
1 1/2 tsp chopped fresh thyme
Preheat oven to 400 degrees.
To make the tots, get a large pot of water boiling over high heat, add the potatoes and cook until fork-tender, about 15 minutes. Drain the potatoes, then pop them back into the hot pot. Add the butter, salt, pepper, chives, milk or cream and mash away until creamy. Taste and add additional salt or butter if needed. Put a lid on that pot and set aside.
Next, get a large skillet set to medium heat and add the olive oil. Add the carrots first and cook for 10 minutes. Next add the onions and cook for another 10 minutes until the carrots are tender and the onions are golden. Remove the veggies to a large bowl (you’ll use this to mix everything together later) and set aside.
Get a small pot going with enough water to cook the peas (and corn if using frozen). Boil the water and add the peas and corn. Cook on medium-high heat until tender, about 10 minutes. Drain and add the peas and corn to the carrots and onions.
Then, mix the beef broth and flour in a small bowl until blended, set aside.
Now, onto the meat! In the same skillet you used for the veggies, over medium heat, cook the ground beef until cooked and browned, about 10 minutes.
Drain the meat and add it to the bowl with the veggies. Also add in the beef broth mixture, fresh herbs and a tsp of salt. Mix everything together well and then place in the bottom of a large baking dish. Spread the mashed potatoes over the beef and veggies so that it’s completely covered – think icing a cake.
Bake for 25 minutes until the mashed-potato topping turns slightly golden. Remove from the oven and serve up a belly warming bowl. YUM.
Boogie (legal name, Olive) was also very excited about this recipe and crashed the photo shoot. ❤