Tuesday, October 21, 2008

Thursday Plan

Shepherd's Pie
This is a favorite in my house we make it every few weeks.

Set a big pot with water to boiling for making mashed potatoes on high when it comes to a boil add diced potatoes to soften.

Brown 2 lbs ground beef with 1 onion diced and sea salt in a skillet. When done pour into a casserole dish. In the same skillet add about
1/2 c bragg's or soy sauce
a spoonful of bacon grease or other grease
1/4 c water
3 carrots sliced
pkg of mushrooms chopped

Simmer for about 10 minutes with a lid on to keep water from evaporating.

Add about 2 tbsp flour and let this cook stirring it for 1 minute

Add about 1/2 c milk mixed with 1/4 c water to skillet and make a gravy. If you need more liquid add water a little at a time. We don't want this to soupy though. Now pour this over the meat in the casserole dish. After the potatoes cook, drain and put back in the pot. Add 1/4 c butter some milk, salt and pepper. Beat until semi smooth top your casserole now with the potatoes. Add some paprika and 1/4 c pats of butter to the top and bake at 350 for about 20 minutes.

Friday night two of the boys have a piano recital and we are taking snacks so I am taking hummus and pita bread so this recipe is a bonus. But first you have to soak the garbanzo beans overnight. So add about 3 c dry beans to a pot in lots of water put on a lid and let sit overnight.

1 comment:

Emily said...

I love making Shepherd's Pie because the kids love it, it is good for you and it's such a cozy food. For the vegetable layer I add whatever veggie I have around--carrots, peas, chopped broccoli--it all tastes good!