Last night, as I sat on my butt doing absolutely nothing, I was thinking… I should be mowing the jungle outside or starting the laundry or unloading the dishwasher or coming up with next week’s dinners… something… because if I don’t, I’ll probably end up squeezing all the domestic duties into one day. And then I was thinking… this is just like when I was a kid, in school, and waited until Sunday to do all my homework. And then I remembered how much Sunday sucked when I did that.
So, I decided to get a bulk of the usual Sunday duties done today. We had to start out with a lazy Saturday breakfast though 🙂 See pics below (and click them to make bigger!), since the picture settings and I aren’t getting along. Wayne had bacon, eggs and toast. I had turkey bacon, an egg, and 1/2 slice of cheese on a whole wheat sandwich thin, mmm!
Now it’s about 7:00 PM. I’ve mowed the jungle, planned the week’s dinners, and gone grocery shopping. Dinner is done and so are the dishes… woot woot! Another new recipe was had.
30-Minute Shepherd’s Pie
– “Cooking ‘Round the Clock” by Rachael Ray
2 lbs potatoes, such as russet, peeled and diced
salt and pepper
1 Tbsp olive oil (I omitted)
1 3/4 lbs ground beef or lamb (I used 1 lb lean ground beef)
1 carrot, chopped
1 onion, chopped
2 Tbsp butter
2 Tbsp flour
1 cup beef broth
2 tsp Worchestershire sauce
1/2 cup frozen peas
2 Tbsp sour cream or cream cheese
1 egg yolk
1/2 cup cream (I used milk)
1 tsp paprika
2 Tbsp chopped parsley
- Boil potatoes in large pot of water until tender (about 12 minutes)
- Start the meat in a large skillet, season w/salt and pepper
- Add carrots and onion, cook about 5 minutes, stir frequently
- In a separate, small skillet, cook the butter and flour together, 2 minutes
- Whisk in broth and Worchestershire, cook to thicken gravy about 1 minute
- Add gravy to meat mixture and stir in peas
- Drain potatoes and place in bowl. Combine sour cream, egg yolk, cream. Pour mixture over potatoes and mash until almost smooth.
- Preheat broiler. Fill small glass casserole dish with meat mixture. Spoon potatoes on top and sprinkle with paprika. Broil until evenly browned. Sprinkle with parsley and serve.
The verdict: Well, in usual Rachael Ray style, the prep of this meal was kind of hectic and required a TON of pans, bowls, and utensils. Also, it took 40-45 minutes from start to finish for me to make this… but whatever, I must be slow 🙂 Nevertheless… pretty darn good stuff here. My only thoughts are that the potato layer needed some salt, and I would have preferred a tad more of the flavorful gravy. You could definitely take the Sandra Lee way out and use pre-made gravy and instant potatoes if you wanted an even easier version.