Quick and Delicious Shepherd's Pie

So, shepherd's pie wasn't one of those things we grew up on. We probably would have laughed mom out of the kitchen if she tried to feed us something like this. But we shouldn't have- this stuff is good! Husband requested it a few times, and I came up with this recipe on my own by trying out and tweaking a few different ones. I think it's perfect. One thing I like about this recipe is that it's super flexible. I don't measure anything, just eyeball it until it looks right. The thing I really like about shepherd's pie, though, is that it's so versatile. You can use your own gravy sauce (this is one of the two recipes I use condensed or cream of anything soup in. The other is here), choose your own veggies, modify your mashed potatoes any way you like, and change the type of cheese or leave it off altogether. It's like a choose-your-own-adventure in the kitchen! Add that to quick and easy, and you've got a great supper.

You can also make this ahead and/or freeze it. If you make it ahead, store it in the refrigerator and add 10-15 minutes to the baking time. If you freeze it, let it thaw in the refrigerator overnight and bake as above. If you do freeze it, hold the cheese until right before you put it in the oven- the texture is just different if the cheese is frozen first. 

Try this tonight! You're gonna like the way it tastes. I guarantee it.

Shepherd's Pie

what's cookin' sister?

1-1/2 lb ground beef, whatever leanness your preference

1 1/2 cups frozen mixed veggies (I use carrots, green beans, corn, peas)

1 Tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon marjoram

1 can condensed tomato soup (If you can find the 15(ish) oz cans, use those instead. It just makes for a saucier filling).

2 cups prepared mashed potatoes (I do mine with milk, butter, salt and pepper)

shredded cheddar cheese

Cook ground beef until no longer pink, drain if desired, remove from heat. In the same pan, add Worcestershire sauce, garlic powder, marjoram, and tomato soup, stir to combine. Add frozen veggies, stir to coat. Pour mixture into a 9x13 pan. Spread mashed potatoes evenly over ground beef filling, top with shredded cheese. Bake at 350 for about 20 minutes, until heated through and bubbly. Serve immediately. 

The Best Potato Chowder

There's something about soup, isn't there? I think it's soul food. It can erase whatever's happened that day into a creamy, bacon-y, cheesy hug for my soul. Soul food, yes. And whether it's a freezing winter day or a chilly spring evening, this soup is perfect. It's not a super fast, but it is fairly easy and the time it takes is well spent. 'Cause this stuff is grood. Good. And great. Great and good.

This is definitely not the healthiest soup, but sometimes you just need a good dairy-heavy, bacon-filled soup, amiright? Feel free to substitute your own for the cream soups, but don't substitute cream of chicken. It will totally mess with the flavor if you add anything chicken. You could probably make a vegetable broth based cream of __ substitute for the cream of potato and/or celery. Just make sure you make it the concentrated consistency, not watered down. But if you haven't figured out a cream of __ substitute, bring on the good stuff! 

I'm not sure where the recipe originally came from; it was in mom's recipe book. So if you know where it came from, please let me know so I can give proper credit! Enjoy!

The Best Potato Chowder
6 strips bacon
1 medium onion, finely chopped
3 celery ribs, chopped
1/4 cup flour
1 quart half-and-half
4 medium brown potatoes, peeled and cut into bite-sized cubes
2 cans cream of potato or cream of celery soup
2 Tablespoons dried parsley
1 Tablespoon Worcestershire sauce
1 teaspoon seasoned salt (I use Johnny's)
1/2 teaspoon pepper
1 cup sliced carrots
1 cup green beans (fresh, frozen, or can)
1 14oz can cream-style corn
Cheddar Cheese for sprinkling

Cook bacon in large stockpot, transferring to paper towel and leaving about 2 Tablespoons drippings in the pan. Sauté celery and onion until tender and the onions are clear. Sprinkle with flour and stir until blended. Gradually add half-and-half. Stir in the potatoes, soup, parsley, worcestershire sauce, seasoned salt, and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat, cover, and simmer for 25 minutes, stirring occasionally. Add carrots (and fresh or frozen green beans), cover and simmer 15 minutes or until vegetables are tender. Stir in corn (and canned green beans), stir until heated through.
Serve with cheddar cheese and crumbled bacon on top.

Corn Salsa

I know it's the end of summer, so I should be putting up all of my fall recipes, but I had to share this last one. We had this the other night at church, and it was delicious. It's super refreshing, and great way to use up your tomato harvest.

Corn Salsa

5 medium tomatoes
1/2 bunch cilantro
1 rip avocado
2 to 4 green onions
1 can of corn
1 can of black eyed peas
1 package Good Seasons Italian dressing mix

Chop tomatoes, cilantro, avocado, and onions. Combine with corn and peas. Mix with dressing mix to coat. Serve with corn chips.