Shepherd's Pie

I got this recipe from my sister-in-law Tori. It is fantastic. I've made it twice now, and after the first time, Alistair said, "You can make this every week, if you want." :-) I was debating what to make for dinner tonight, because all my meat was frozen. But I remembered that I had a serving of hamburger already browned before I froze it, so I was able to put it together. I varied it a little this time because I had used the last of my carrots and onions on roasted veggies for diner last night. I ended up taking the carrots out of the leftovers from last night and mixing them at the last minute. This is a great 'on-the-fly' meal with a very rich flavour.

Shepherd's Pie

Ingredients:

2 lbs potatoes (Yukon gold are great)

2 Tbsp cream cheese

1 c. Asiago cheese, grated (optional)

1 clove garlic, chopped (optional)

1 lb ground beef

2 Tbsp Worcestershire sauce

4 carrots, peeled and chopped

1 onion, chopped

2-3 stalks celery, chopped (optional)

1 c. frozen peas

1 c. frozen corn (optional)

2 Tbsp butter

2 Tbsp flour

1/2 c. beef broth

1/2 c. heavy cream

Directions:

Boil potatoes in salted water until tender. Drain, reserving a little of the water, and mash with cream cheese, a splash of milk or reserved water, a little butter, and optional garlic and Asiago cheese.

While potatoes are boiling, brown hamburger and season with salt & pepper and Worcestershire sauce. Add carrots, onion, and celery to the meat and cook for about 5 minutes, stirring frequently.

In a small saucepan, melt butter and add flour, whisking until smooth, cooking for 2 minutes. Slowly whisk in broth and cream, and thicken for 1 minute. Add gravy to meat and veggies, stir in peas and corn.

Put meat mixture in the bottom of a deep dish pie pan, or casserole dish. Spread mashed potatoes on top.

Broil on high for 6 minutes, until potatoes are golden.

*This can be made ahead and stored up to 2 days in the refrigerator (just omit broil). Remove from refrigerator and rewarm for about 20 minutes at 350 degrees before broiling.

** The garlic and Asiago cheese in the potatoes add pleasing flavour combination, and the cheese aids in the browning process of the potatoes.

Chewy Ginger Cookies

Its been a busy couple of weeks, so I haven't really been doing much cooking. And of course, the cooking I've been doing, I forgot to take pictures of. I've tried a new Shepherd's Pie recipe from my sister-in-law which was a huge success, so I'll post it next time I make it (with pictures). For now, here's an old recipe revived. I usually only make Ginger Cookies in the Fall, with Pumpkin Pie Dip, or in the Winter because the flavours seem Christmas-y to me. But I wanted to do some baking, and realized that I had all the ingredients on hand, so I made them for a small church gathering last Sunday night. Hubby stated that they are his favourite kind of cookies. So I guess I'll be making them more often!


Chewy Ginger Cookies

Cream together:
1 1/2 c. butter
2 c. sugar
2 eggs
1/2 c. dark molasses

In a separate bowl, mix together:
4 1/2 c. flour [I used 2 c. all-purpose, 2 1/2 c. white whole wheat]
2 tsp ground ginger
2 tsp cinnamon
4 tsp baking soda
1 tsp salt

Mix dry ingredients into wet ingredients. Cool in refrigerator for about an hour. Roll into balls [I flatten slightly], then roll in sugar. Bake on a greased cookie sheet at 350 for 10-12 minutes. Cool on cookie sheet 5 minutes before transferring to cooling rack.

I love how they get a crackled, antiqued look to them as they cook.