shepherdspieI had a bluesy, stressful few days. The first of those days was potluck night with friends, and all I had to make was a ham-cheese-egg casserole. Easy enough. Last night, I used leftover spaghetti, frozen meatballs, and the last of the delicious meat sauce my Dad made a few weeks ago when he and Mom were visiting.

Today, I was feeling better and ready to give out in my love language: cooking. It relieves my stress and produces something useful, nourishing, and usually, appreciated.

Along with Ghiradelli Triple Chocolate brownies (thank you, Costco) sprinkled with a little sea salt (thank you, Pioneer Woman), this went in my oven. It’s not all traditional, because it was spur-of-the-moment, so I didn’t have everything on hand, and my people don’t really love peas or mushrooms anyway….

Whatcha Got Shepherd’s Pie
– Serves 6ish
1.5 ground beef
3ish strips of bacon, chopped
1 medium onion, chopped
2-4 cloves of garlic, minced
4-5 carrots. chopped
1 bag of frozen green beans (traditional: peas)
2 tablespoons flour
2-4  bouillon cubes/beef brother/Worcestershire sauce (make a combo depending on what you have)
red wine/apple cider vinegar or red wine vinegar (depending on what you have)
salt/pepper/thyme
mashed potatoes (I used 6 medium whole potatoes, made extra creamy)
1 cup cubed or shredded sharp cheddar cheese

  1. Brown the ground beef. Remove beef from pan and reserve some of the drippings for next step.IMG_5201
  2. Cook bacon and carrots for about 10 minutes. Add onion and garlic. Cook until tender. Add flour and stir thoroughly.
  3. Add beef, green beans, and your combination of bouillon and red wine vinegar. This shouldn’t be more than cup of liquid total. Add about a teaspoon each of salt, black pepper, and thyme. Stir thoroughly and cook for about 5 minutes.
  4. Transfer everything in the pot to a lightly greased casserole dish (I used an 8×8). Cover with mashed potatoes and then cheese
  5. Bake at 400 for 15 minutes. Let stand for 5 minutes. Serve.

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