Saturday, January 22, 2011

A Rocking Shepherd's Pie

Have I mentioned that my new favorite

cooking show is Bitchin' Kitchen?

Nadia G. (warning: the videos will play automatically

- but do check out the Furious Food Song )

is funny and a great cook.

And this recipe from her is another winner.

Warm, comforting and easy to make.

I halved the recipe and made some substitutions.

What else is new?

My ingredients are:

ground beef

green onion



Yukon gold potatoes

sweet potato

ground cayenne pepper

sweet paprika

dried parsley

kosher salt

black pepper

frozen corn

half and half

potato chips

Right off the bat it is apparent that I can't follow

directions as I plopped the ground beef in the pan first,

rather than sauteing the onion in olive oil first.

Oh well.

I added about 1/2 cup onion,

a pinch of dried parsley,

a pinch paprika,

a pinch cayenne,

a pinch salt

and a few grinds of black pepper

to the mix.

I allowed this to saute for about 10 minutes as directed.

Then this went into a 7" x 11" baking dish.

I pressed the meat mixture down firmly.

Next I worked on the creamed corn.

I put in about 1-1/2 cups frozen corn into a baking dish.

I then added a splash of half and half, one chopped green onion

and a tablespoon unsalted butter before microwaving,

covered, on high for about 4-1/2 minutes.
After uncovering the dish, it was then

microwaved for another minute.

Then it went into the processor for a quick whizz.

This was the next layer to go down.

Meanwhile and apparently un-photographed,

I peeled the potatoes and sweet potato before chopping

them into about 1-inch chunks.

I then put them in a microwave-safe container,

added a bit of water and some salt and put them

in the microwave on high for about 15 minutes

until they were tender.

They were then mashed with a tablespoon of butter,

a splash of half and half,

a pinch of salt

and a few grinds of black pepper.

The potatoes were carefully spread on top.

And finally some potato chips were crushed and sprinkled

over the top along with another pinch of paprika.

This then goes under the broiler for a few minutes

until the edges are browned.

Confession time:

in the nearly 13 years we've lived here,

I've never used the oven broiler before.

So I let the top burn a bit.

Plus, I had other things on my mind

- like broken furnaces.

But it was still good.

Three out of four decided this recipe is a keeper

(the fourth being the one who prefers his soup out of a can).

This was a warm, comforting meal

for a cold winter's night

when one's furnace unexpectedly goes out.

Bad furnace.

Great recipe.

Bad, bad furnace.

Curious kitty.

Wonderful heating guy.

He brought by some small heaters today

and took out the old blower so they can put a

new one in bright and early Monday morning.

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