Since Winter is finally winding down, I wanted to post one last hot, home made meal for you all to enjoy. There are a lot of pre-made frozen items we love, but don’t realize how easy they are to make at home. You probably have most of the ingredients already in your pantry. I love pot pies because they are amazingly delicious!
I grew up eating vegetarian meat, tofu, and various vegetables along with kosher meat and kosher fish. I knew it wasn’t the norm when I was a child, and now as an adult, it’s not really the norm so much as it’s merely a trend. I know in other cultures, and on the west coast of the US, eating healthy is more common, more the norm, but here on the east coast it is damn near impossible to find healthy alternatives for cooking. I was told recently that Target started their own line of vegetarian meat, so I had to buy some and test it out. Good vegetarian meat and tofu can be cooked the same way you cook traditional meat. Do you enjoy BBQ chicken? You can season vegetarian chicken to taste just the same. Believe me, it’s just as good, if not better, and much healthier. While eating too much soy isn’t healthy, it is important to substitute the veggie meat with real vegetables too. Continue to check back for more mouthwatering vegetarian recipes!
With Spring just around the corner, I wanted to focus on a more hearty meal this week. Sheppard’s Pie is a classic dish that is incredibly easy to throw together with items you already have in your pantry, fridge, and freezer. It’s a layer of mashed potatoes on top of a beef mixture baked together for a very yummy meal.
Potatoes mixture: I know everyone has a favorite way to make mashed potatoes. Some use cream cheese, extra butter, sour cream, and so on. This time I used red potatoes with a pack of onion mix, butter, and milk mashed together. I have found that using instant potatoes doesn’t taste as good in a Sheppard’s Pie. It also doesn’t bake as well either. I have found it burns a lot faster than real potatoes. Taste the final product before you spoon it on to the beef mixture so it’s to your liking.
Beef mixture: I don’t eat pork, so I don’t mix it with the ground beef. I know traditional Sheppard’s Pie uses pork and sometimes lamb as well. If you do, make sure all the meat is cooked properly and seasoned well. With just ground beef, I season it with salt, pepper, basil, garlic, oregano, with chopped white onions and green peppers. It will smell amazing. You can add mixed vegetables as well if you prefer. My family prefers the vegetables on the side instead.
Once both parts are made, spoon the beef mixture first into a deep pan, then spread the potatoes on top. Stick in a 400 degree oven for 20 minutes uncovered. I let it sit on the stove covered for about 10 minutes afterward before serving it.
This is a great dish for all the “meat & potato” lovers out there, and just in time for St. Patty’s Day.