It’s a cool morning, and the wind is up. Clouds are chasing each other across the face of the sun, forcing it to play peek-a-boo with our spot of Earth.
It’s the type of weather that makes you want to cuddle in a soft blanket with a cup of hot chocolate, some warm cinnamon toast, and a romance book.
It must be kicking up the pollen from our mulberry tree because I just sneezed 6 times! Aaacchooo! Make that 7! sniff, sniff.
But before I can settle down with my Georgette Heyer novel… I better plan dinner.
Since it will be a cold evening, my thoughts turn to casseroles. You thought I was going to say soup?
Rummaging through the refrigerator I pull out…
- one lb. of organic beef
- fresh green peas
and from the veggie bin under the window:
- 1 sweet potato and
- 3 russet potatoes
I suddenly realize that I haven’t made my mother’s variation on Shepard’s Pie for a long time, and I actually have all the ingredients, so that’s what we’ll have!
- 3 organic russet potatoes
- 1 organic sweet potato
- 1-1/2 Tbsp. organic butter
- 1 c. organic milk or rice milk
- 1 c. grated cheese of your choice
- 1 lb. lean organic beef
- 1 cup. chopped organic tomatoes + 8 oz. tomato sauce
- 1/4 c. pine nuts (opt.)
- 1/2 c. of hot water
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. black pepper
- 2 c. fresh organic peas, boiled for 10 minutes; or 16 oz. frozen peas, thawed
Clean potatoes, cut in half and boil until cooked.
Boil or thaw peas and drain. Set aside.
Peel mushrooms and chop.
Saute meat until brown.
Add mushrooms, pine nuts, tomatoes, tomato sauce, water and seasoning. Bring to a boil, turn heat to low and simmer, covered, for 15 – 20 minutes. Most of the water should be evaporated.
Once potatoes are done, mash them with the butter and milk. Season to taste. Add cheese and mix.
In a 13×9 casserole, pour the peas and scatter to form an even layer.
Serve hot with a side of green beans and a salad.