Shepherd’s pie


I’m sorry. I don’t take this blogger photo thing as seriously as I should. It’s not pretty, but it’s good. 

A bit of backstory: I started blogging about 4 years ago when several baseball moms started bugging me to actually write down my recipes. It’s a concept, and I have never been one to be so formal. 

But then I got the idea that if I organized both my recipes and shopping lists that would be real value to working moms. I did that for a summer to test the idea and learned a ton about how people cook and grocery shop. The idea was solid (as proven out by services such as Blue Apron), but it didn’t really scratch the creativity itch for me. Nor did I really intend to make money at it.

Cooking is an art form. I just love sharing my tested recipes and even more joy when someone tells me they learned something new in the process (or tried a new ingredient). The blog serves that purpose for me. 

But in the past year or so, I have observed that we have a food consciousnesses crisis in this country. We have more, we consume more than we need, we waste more. And by “we” I certainly am generalizing. Americans don’t want to think about our food and where it came from or what purpose it serves our body. We are mindless consumers. And trained to be that way. 

That’s changing, but like most change, not fast enough. I do what I can in my little world to support that change—raising mindful eaters and sharing recipes with my small circle. I think I need to bring more of those cultural observations into the blog going forward, in addition to recipes and food travel notes. Thoughts welcome!!

Ironically, this recipe makes a massive amount of food that lasts at least 2 days (that’s eons in our house). But as winter sets in, we do need our comforts. All things in balance. 😉

Shepherd’s pie

  • 5lb potatoes, peeled and halved
  • 3/4c 1/2 &1/2 (or milk)
  • 1 stick butter
  • Parmesan cheese
  • 1 lb lean ground beef
  • 1 lb lean ground turkey 
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/2 bag frozen mixed vegetables 
  • 15 oz can tomato sauce
  • 2 tsp paprika
  • 1/2 tsp cayenne 
  • 2 tsp oregano
  • Dash of cinnamon 
  • 1 tbsp chopped fresh parsley 
  • 1 bay leaf
  • Salt and pepper 

Boil potatoes in salted water til soft (about 20 min). While potatoes cook, sauté meats until brown, add onion and celery, cook til soft (about 5 minutes). Add seasonings, frozen vegetables and tomato sauce. Simmer for 20 minutes and then remove bay leaf.

There are 3 keys to creamy, light mashed potatoes: 

  1. Never add cold liquids to hot potatoes (=glue)
  2. Don’t rinse potatoes, just let them air cool to a temperature you can handle. In this recipe you can let them sit awhile.
  3. Get a potato ricer. 

Microwave butter and cream for 1 minute. Add potatoes using ricer. Mix together, season with salt.

Place meat mixture on the bottom of large (10×14) baking dish, top with potatoes and sprinkle with parmesan. Cover with tinfoil, bake at 350 for 30 minutes, remove foil and cook another 10 min or so til top begins to brown.

Can be made ahead and/or frozen.

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Shepherd’s pie


I’m sorry. I don’t take this blogger photo thing as seriously as I should. It’s not pretty, but it’s good. 

A bit of backstory: I started blogging about 4 years ago when several baseball moms started bugging me to actually write down my recipes. It’s a concept, and I have never been one to be so formal. 

But then I got the idea that if I organized both my recipes and shopping lists that would be real value to working moms. I did that for a summer to test the idea and learned a ton about how people cook and grocery shop. The idea was solid (as proven out by services such as Blue Apron), but it didn’t really scratch the creativity itch for me. Nor did I really intend to make money at it.

Cooking is an art form. I just love sharing my tested recipes and even more joy when someone tells me they learned something new in the process (or tried a new ingredient). The blog serves that purpose for me. 

But in the past year or so, I have observed that we have a food consciousnesses crisis in this country. We have more, we consume more than we need, we waste more. And by “we” I certainly am generalizing. Americans don’t want to think about our food and where it came from or what purpose it serves our body. We are mindless consumers. And trained to be that way. 

That’s changing, but like most change, not fast enough. I do what I can in my little world to support that change—raising mindful eaters and sharing recipes with my small circle. I think I need to bring more of those cultural observations into the blog going forward, in addition to recipes and food travel notes. Thoughts welcome!!

Ironically, this recipe makes a massive amount of food that lasts at least 2 days (that’s eons in our house). But as winter sets in, we do need our comforts. All things in balance. 😉

Shepherd’s pie

  • 5lb potatoes, peeled and halved
  • 3/4c 1/2 &1/2 (or milk)
  • 1 stick butter
  • Parmesan cheese
  • 1 lb lean ground beef
  • 1 lb lean ground turkey 
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/2 bag frozen mixed vegetables 
  • 15 oz can tomato sauce
  • 2 tsp paprika
  • 1/2 tsp cayenne 
  • 2 tsp oregano
  • Dash of cinnamon 
  • 1 tbsp chopped fresh parsley 
  • 1 bay leaf
  • Salt and pepper 

Boil potatoes in salted water til soft (about 20 min). While potatoes cook, sauté meats until brown, add onion and celery, cook til soft (about 5 minutes). Add seasonings, frozen vegetables and tomato sauce. Simmer for 20 minutes and then remove bay leaf.

There are 3 keys to creamy, light mashed potatoes: 

  1. Never add cold liquids to hot potatoes (=glue)
  2. Don’t rinse potatoes, just let them air cool to a temperature you can handle. In this recipe you can let them sit awhile.
  3. Get a potato ricer. 

Microwave butter and cream for 1 minute. Add potatoes using ricer. Mix together, season with salt.

Place meat mixture on the bottom of large (10×14) baking dish, top with potatoes and sprinkle with parmesan. Cover with tinfoil, bake at 350 for 30 minutes, remove foil and cook another 10 min or so til top begins to brown.

Can be made ahead and/or frozen.

Shepherd’s pie


I’m sorry. I don’t take this blogger photo thing as seriously as I should. It’s not pretty, but it’s good. 

A bit of backstory: I started blogging about 4 years ago when several baseball moms started bugging me to actually write down my recipes. It’s a concept, and I have never been one to be so formal. 

But then I got the idea that if I organized both my recipes and shopping lists that would be real value to working moms. I did that for a summer to test the idea and learned a ton about how people cook and grocery shop. The idea was solid (as proven out by services such as Blue Apron), but it didn’t really scratch the creativity itch for me. Nor did I really intend to make money at it.

Cooking is an art form. I just love sharing my tested recipes and even more joy when someone tells me they learned something new in the process (or tried a new ingredient). The blog serves that purpose for me. 

But in the past year or so, I have observed that we have a food consciousnesses crisis in this country. We have more, we consume more than we need, we waste more. And by “we” I certainly am generalizing. Americans don’t want to think about our food and where it came from or what purpose it serves our body. We are mindless consumers. And trained to be that way. 

That’s changing, but like most change, not fast enough. I do what I can in my little world to support that change—raising mindful eaters and sharing recipes with my small circle. I think I need to bring more of those cultural observations into the blog going forward, in addition to recipes and food travel notes. Thoughts welcome!!

Ironically, this recipe makes a massive amount of food that lasts at least 2 days (that’s eons in our house). But as winter sets in, we do need our comforts. All things in balance. 😉

Shepherd’s pie

  • 5lb potatoes, peeled and halved
  • 3/4c 1/2 &1/2 (or milk)
  • 1 stick butter
  • Parmesan cheese
  • 1 lb lean ground beef
  • 1 lb lean ground turkey 
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/2 bag frozen mixed vegetables 
  • 15 oz can tomato sauce
  • 2 tsp paprika
  • 1/2 tsp cayenne 
  • 2 tsp oregano
  • Dash of cinnamon 
  • 1 tbsp chopped fresh parsley 
  • 1 bay leaf
  • Salt and pepper 

Boil potatoes in salted water til soft (about 20 min). While potatoes cook, sauté meats until brown, add onion and celery, cook til soft (about 5 minutes). Add seasonings, frozen vegetables and tomato sauce. Simmer for 20 minutes and then remove bay leaf.

There are 3 keys to creamy, light mashed potatoes: 

  1. Never add cold liquids to hot potatoes (=glue)
  2. Don’t rinse potatoes, just let them air cool to a temperature you can handle. In this recipe you can let them sit awhile.
  3. Get a potato ricer. 

Microwave butter and cream for 1 minute. Add potatoes using ricer. Mix together, season with salt.

Place meat mixture on the bottom of large (10×14) baking dish, top with potatoes and sprinkle with parmesan. Cover with tinfoil, bake at 350 for 30 minutes, remove foil and cook another 10 min or so til top begins to brown.

Can be made ahead and/or frozen.

Comfort food (bacon & egg pasta)

With the holidays behind us, this is the toughest part of the year living in Minnesota. Short days, cold temps and snow. Ugh.

I do what I can to cheer myself up with comfort foods like this pasta. The boys love it too.
Tips:

  1. Freeze the bacon for about an hour, it’s easier to chop.
  2. Using pasta water to temper the eggs makes for a silky smooth sauce
  3. Adjust the dairy to your liking–skip it and use only pasta water or lower the fat with whatever you’ve got in the fridge, half & half, milk.

Bacon & Egg Pasta

  • 1/2 lb bacon, chopped into small pieces
  • 2 cloves garlic
  • 1 lb pasta (spaghetti or other long noodle)
  • 1/3 c cream
  • 4 egg yolks
  • 1 c pasta water
  • 1 c parmesan

Cook pasta. Chop garlic. Beat egg yolks in large bowl, add cream. In saute pan, cook chopped bacon. Remove from pan. Drain all but 2 tbsp fat. Sautee garlic in bacon fat for 30 sec. Remove from heat. Use reserved pasta water to temper egg/cream mixture, using approximately 1/2-3/4c. Add pasta to sauce, toss with garlic/fat until noodles are coated with sauce. Top with cooked bacon and parmesan.