Yummy Comfort Food

As I've told you guys before, my hubby is definitely a meat and potatoes man. So what better meal to serve to fit that bill than Shepherd's Pie! It's a delicious comfort food at it's best...and here's my first stab at it...

Shepherd's Pie



Ingredients

Filling:
2 tablespoons unsalted butter
1 large onion, chopped fine
2 medium carrots, peeled and chopped fine
2 pounds 85 percent lean ground beef
5 tablespoons all purpose flour
1 tablespoon tomato paste
1/4 cup heavy cream
1 3/4 cups low-sodium chicken broth
3/4 cup beer
2 tablespoons soy sauce
2 teaspoons minced fresh thyme leaves
1 cup frozen peas
Salt and Pepper to taste

Topping:
2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
2 tablespoons unsalted butter, melted
1/3 cup heavy cream, warmed
1 large egg, beaten
Salt and Pepper to taste

Directions

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broilersafe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top (see photo at left). Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Notes: I used a bag of frozen peas and carrots instead of fresh ones and I omitted the beer.

Here's the result:

Meat and Potatoes Man

My hubby is definitely a meat and potatoes man. So when I found this recipe online, I knew he'd love it...and love it he did! It's a very simple recipe and super easy to make and it's quite tasty. Give it a try for your next game night. =)

Nacho Spuds



Ingredients

2 large baking potatoes (1.5 pounds total), sliced into 1/2-inch thick rounds
1/2 lb. lean ground beef sirloin
2 1/2 tbsp. E.V.O.O.
1 - 15 oz. can black beans, rinsed
2 tbsp. taco seasoning
1 - 8 oz. package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Salt & Pepper
Sour cream and shredded lettuce, for serving

Directions

1. Position a rack in the upper third of the oven and preheat to 450 degrees.

2. On a rimmed baking sheet, toss the potatoes with 2 tbsp. olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.

3. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tbsp. olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes.

4. Mix in the beans, taco seasoning, and 2 tbsp. water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.

5. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar.

6. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes.

7. Serve with the sour cream and lettuce.