Hello everyone, it’s a brisk and beautiful day out here in Kansas City today…
Last night when I got home from work, it was just getting dark and it was raining out a bit – it felt like a “real” fall day especially with Monday Night Football; and it was a heck of a game!
I decided it was time to break out a fall recipe that’s quick and easy. I whipped up a batch of “Ryan’s Famous Shepherd’s Pie!” It’s one of my wife’s favorites. She’s a midwest “casserole” type of girl, and this meal is high on the list. If you’re interested, here’s how it’s put together:
First, peel and quarter about 8 small potatoes. Get them boiling for about 15 – 20 minutes because you’re going to need a batch of mashed potatoes for the recipe. While those are boiling, chop one onion and begin to saute it in butter in a large frying pan.
Add a can of pre-sliced carrots and a pound of ground beef. Salt and pepper to taste. Cook until the beef is browned:
Next add a can of peas and a can of corn. Drain them first! Then add about 3 tablespoons of Worcestershire sauce. Finally, add a cup of beef broth, and cook this mixture for 10 more minutes. The house will really start smelling good at this point!
Next take the mixture and spread it into a 9 x 12 glass casserole dish. Mash your potatoes with a little butter (or a lot if that’s your thing!) salt, pepper and milk. Spread the potatoes over the beef mixture.
Now take a large fork and make “peaks” in the potatoes. This makes them look good and those peaks will get nice and toasty brown after baking.
Put the casserole into the oven for 400 degrees for 30 minutes and voila!
You have an all-in-one hearty meal that will keep you warm and satisfied. We paired it with some King’s Hawaiian Bread and watched the game last night! I just had to share 😉 and as it happens we have plenty of leftovers so if you’re interested just let me know!
Ok, back to work…I’m talking to myself…I’ll talk to you again soon.