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!

Seasonal Succotash

Seasonal Succotash

Succotash makes a great side dish any time of the year. You can use all different kinds of vegetables depending on what time of year it is. Here we made a fall inspired version of this classic side dish.

What you will need:
-corn
-green peas
-lima beans
-rutabaga
-parsnips
-shallots
-grape tomatoes 
-EVOO
-butter
-heavy cream (or milk will work too)
-Savvy Sisters House Seasoning

Peel and cut rutabaga and parsnips in similar square size. Quickly blanch them in boiling water until barely tender, drain well. Dice shallots. Remove corn from the cob and cut tomatoes in half. In a large skillet saute shallot with 3 tbls EVOO until tender. Add all other veggies except tomatoes. Add 2 Tbsp butter and season with house seasoning to taste. Cook for a few minutes until every thing is incorporated and veggies are fork tender but not mushy. Turn off heat and add 1/4 cup heavy cream and tomatoes. Stir and leave on hot burner so that the cream reduces naturally and tomatoes are warmed slightly.

This is an easy recipe that doesn't  require one to know a whole lot about cooking. You can substitute almost any vegetable and it would turn out equally delicious. In the summer I like to use zucchini and squash. You just want to be sure all your veggies are cut around the same size. A traditional succotash will always have corn and usually some sort of legume. Feel free to try all sorts of different things and really make this recipe your own. Adding bacon is always a crowd pleaser and very common for succotash recipes. I just chose to make this version vegetarian . Good luck! Let us know how your recipes turn out, we always love to hear from you!

Kisses,
Gim