As most of you know….I spent a little time in hospital so they could do a cardiac catheterisation. They didn’t need to do an angioplasty (Thank You, Great Ceiling Cat!!!) but kept me to make sure my kidney function was OK. So far...so good.
They sent me home with instructions to rest for a few days, then gradually resume my normal routines, but to “behave” myself. Who’re they kidding?? Me? Behave??? Not likely.
Truth be told, I’m tired. So, this evening is going to be an open thread where you can gab about any old thing….preferably something cheerful, like...Pie! I miss the old Pie threads and diaries. And pie tastes much better than crow or ashes or any of that nonsense!
Oh!! I do have a Shepherd’s Pie recipe
This one came from Allrecipes.com because it is clearer than the one I usually do from memory. Plus...shepherd’s pie should be lamb or mutton, but has changed over time to use minced (ground) beef.
Shepherd’s Pie*
*Does not actually contain shepherds.
- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon finely chopped onion
- 1/4 cup shredded Cheddar cheese
- salt and pepper to taste
- 5 carrots, chopped
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 3/4 cup beef broth
- 1/4 cup shredded Cheddar cheese
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Hope you’re all doing well this evening!
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