Tryin' Somethin' New

Today was a beautiful day...though it is winter, it felt like spring. I enjoyed the warmth which was accompanied by a gentle breeze.  I went for a brisk walk with my 3 month old and thought about how I want to be better in every way. It was a simple-yet-sweet day. I made sure I took a different walking path and allowed myself to experience something new.

I was thinking that maybe I would try something new with cooking. Though it's not one of my usual dishes, it consists of several ingredients that I do like. As I stated in one my earlier entries, I love casseroles. I remember seeing Patty LaBelle and Chef Paula Dean cooking it together on one her shows and thought, "Ummmm...yummy!".  This dish comes in so many varieties, but as always, I end of throwing my own personal twist into it, along with my foot (chuckle), and then something beautiful happens! Let's see what we're doin' tonight...and IF you can resist "seconds" for just 2 minutes, let me know if you caught the fever for the flavor of this dish!


　

Red Potato Shepard's Pie 

INGREDIENTS

2 lbs red potatoes, thinly sliced (with skin- Optional)

1/2 teaspoon sea salt + extra for more seasoning

1/4 teaspoon ground black pepper

1 teaspoon garlic powder

1 tablespoon vegetable oil

6 medium carrots, thinly sliced

4 green onions (green part only)

1 cup sweet peas

1 large onion, chopped

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

1/4 cup tomato paste

2 pounds ground beef- or- ground turkey

1 cup milk

1 cup beef/chicken broth- or- water

1 1/2 cups shredded cheddar

　
DIRECTIONS

1. Preheat oven to 450. Place potatoes in a large saucepan with water and Bring to a boil; reduce to a simmer. Cook until potatoes 15 to 20 minutes or until tender for mashing.
2. Meanwhile, heat oil in a heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef/turkey meat; cook, stirring occasionally, until well done, approx 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef/turkey filling aside.
3. Drain potatoes very well and return to pan. Add milk, garlic powder and 1 cup cheese. Mash until smooth; season cheddar-potato topping with 1/2 of the salt and pepper. Add more salt to taste if necessary.
4. Pour beef filling into a 13 x 9-inch baking dish. Add mashed potato topping on top of beef filling; spread to edges with a spatula. Sprinkle with remaining 1/2 cup cheese. Add more cheese if you wish! Bake until topping is browned and filling is bubbling, approx 25 minutes before serving. Serves 8.

 Today's Tip:  Apple Cider Vinegar is a great and healthy vinegar substitute for cooking.