Tuesday, October 19, 2004

Fall is in the air...

Time for winter food!

A simple family favorite is Sheperd's Pie. Making it with leftover mashed potatoes makes it quick!
I love this stuff way too much, so I only make it a couple times a year.

Ingredients: Potatoes, meat (lamb or ground beef are best) gravy and canned corn.

6 to 8 large potatoes, washed and cut into 2 inch cubes - you can peel them if you like I'm lazy and prefer to leave the peeling to others. DO peel if the potatoes are old or late-winter, the skins will be too tough to mash otherwise.

Cook the potatoes until soft enough to mash. Mash with butter and milk (whole milk, please!), salt and pepper.

While the potatoes are cooking, get the meat part ready. Lamb is always best in this dish, but if you don't happen to have any leftover, use ground beef, browned and drained.
If you ARE using lamb, cut it into 1 inch cubes and make a gravy from the drippings to go with it, if you didn't do that when you first made the lamb, or you don't have any left over.

Lamb: 4 to 6 cups, cubed (Ground beef: 2 lbs browned and drained)
Gravy: 2 cups

To assemble the 'pie' spread the lamb/ground beef in the bottom of a buttered 13"x9" baking pan. Pour the gravy over the meat. Drain and spread 2 cans of whole kernal corn over this layer. drop the mashed potatoes by spoonsful over this and spread to cover completely.

Dot the top with pats of butter and bake at 350° for 30 to 45 minutes, or until the edges of the potatoes start to brown.

This is just so good.

Yum factor: 75