"i'm a shepherd."

it's been a while since i've written about a "quick weeknight dinner," so i thought i'd post the shepherd's pie recipe from tonight (posted below). took about 30 minutes to prep it, another 30 to bake.

...hmmm, ok, so maybe this one isn't as quick as i thought... [awwwkward] well, you could, uhhh, definitely make it the night before (cover and refrigerate) and then just pop it in a 375°F oven the next night; just add about 10 more minutes to the original baking time.

yeah, that's the ticket...it's fast if you make it the night before!!! let's, um, just ignore the fact that prepping it the night before makes this a little less than ideal as a really quick dinner. but never mind, never mind. let's move on, people; nothing to see here.

in all seriousness, trust me when i say this dinner is *really easy* to make. yes, FINE, ok, it takes an hour from prep start to table, but it's only a half hour of actual work and it's very tasty. this is a great dinner to make when it's a little cool/chilly outside. the potato top becomes deliciously golden and crispy (oooh, especially the edges.... *sigh* edges.... yummy edges.... hunh, what?! oh sorry, got distracted.) and underneath, the beef filling is wonderfully rich and piping hot! neither kevin nor i thought we'd finish our portions, but we did. and with even a little room to spare for some dessert! [oink oink oink!]

p.s. points to anyone who knows whom i'm quoting in the title.


Shepherd's Pie

1 tbsp extra virgin olive oil
1 lb ground beef
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 cup beef stock
2 tsps tomato paste
1 tsp chopped fresh rosemary
1 tbsp chopped flat-leaf parsley
1/2 cup fresh peas
salt and pepper to taste

1 lb yukon gold or yellow finn potatoes, peeled and cut into chunks
2 garlic cloves, crushed
3 tbsps unsalted butter
1/4 cup milk
Salt and pepper to taste

Preheat oven to 375°F. Bring pot of salted water to a boil; add potatoes and cook until fork tender, about 20 minutes. While potatoes are cooking, over medium-high heat, heat olive oil in a medium skillet. Add onion, carrot, and ground beef, and cook until meat is cooked through, about 5 minutes. Drain liquid from pan, then add broth, tomato paste, and herbs. Bring to boil, then lower heat and simmer until mixture is thickened, about 5 minutes. Stir in peas and then spoon beef mixture into 2 individual-sized gratin dishes.

Force potatoes through a ricer (or use potato masher), then stir in garlic, butter, and then milk. Add salt to taste. Spread potatoes on top of beef. Using a fork, create crosshatch in potatoes. Bake in oven until potatoes are golden brown, about 35-40 minutes. Serves 2.