Shepherds Pie

Hey guys... what did y'all do over the weekend? We did this and it was amazing. Shepherds Pie is such a classic comfort food and it makes me happy. While it isn't the "healthiest" per say it is delicious and, when eaten in moderation, it is perfectly fine. 

Gimmi did a 'golden potato - sweet potato' mixture that was to die for on top. Yum Yum! 

Happy Monday friends... go get in the kitchen and treat yourself!

Xoxo,

G

Shepherds Pie

Preheat over to 400 degrees

Ingredients:

1 glass casserole dish

1 medium yellow onion

6 cloves of garlic

1 pack ground beef

10 baby carrots

1 cup green peas

2 medium Yukon gold potatoes

1 medium sweet potato

1 package of sliced baby bell mushrooms

1 cup shredded cheddar

11/4 cup beef broth

2 tbsp of cornstarch

1 tsp house seasoning

¼ tsp paprika

¼ tsp red pepper

3 tbsp butter

¼ cup milk

Beef Layer:

Chop onion and garlic, sauté in pan with olive oil over medium heat until translucent

Turn heat up to medium high and add ground beef and brown

Season with 1 tsp house seasoning, ¼ tsp paprika, ¼ tsp red pepper

Add mushrooms and reduce heat to medium

Stir until mushrooms and cook for five minutes

Add 2 tsp cornstarch and mix well

Add 1 cup beef broth and simmer for 4-5 minutes or until broth begins to thicken

Poor contence of pan into a glass casserole dish

Peas & Carrots Layer:

Cut baby carrots into slices

Add them to a small sautee pan with a cup of frozen peas, a ¼ cup of the beef broth and a 1/2 tsp garlic salt

Simmer until carrots are just tender

Remove from heat

Add to casserole dish as the second layer

Potato Layer:

Peel rinse and dice potatoes

Boil until fork tender

Remove from heat and strain

Add back to pot with 3 tbsp butter, ¼ cup milk, and a ½ tsp house seasoning and whip

Spread potatoes evenly over peas and carrots as third layer

Top with shredded cheddar

Bake for 15 -20 minutes or brown and bubby on top.

Enjoy!

Seared Corvina topped with Shrimp Scampi

Calling all seafood lover... This is the dish for you!

Ingredients:

~4 4oz pieces of fresh Corvina (or any dense white fish of your choice)
~1 lb 20/30 fresh shrimp, peeled and devained
~1/2 stick butter
~3/4 cup EVOO
~corn starch
~1 tsp house season
~1/2 tsp garlic salt
~2 cloves garlic minced
~juice of 2 lemons

Garnish with chopped parsley and diced tomato (cut tomato in half, scoop out insides and use the out side only for garnish)

Add 1/2 cup EVOO to a saute pan and heat to a medium high. While heating dust your fish with cornstarch and house seasoning.You just want to use enough corn starch to lightly coat the fish. Once pan is hot gently place fish in one piece at a time. Cook for 5 minutes on each side making sure each side gets a nice brown color. Once fish is cooked, remove from pan and set aside. In the same pan add the rest of EVOO. Make sure the pan is still hot and add raw shrimp and garlic. Once shrimp begins to turn pink, turn off the heat but leave the pan on the burner. Add the butter and lemon juice and continue stirring while butter melts. Once the butter has melted and created a nice sauce pour on top of fish and garnish.

We hope you enjoy!

Xoxo,
Gim&G