October 15, 2008

Recipe for a Rainy Day

It's beautiful here this fall! This is a valley view that's just across the street from us. It overlooks corn and soybean fields that aren't yet harvested. They'll be harvested soon but today it's raining and not a good day for that. However, it's a great day for comfort food so I wanted to share a recipe we recently concocted.

I raided the freezer again and made a Shepherd's Pie with some of our green beans and corn. I also used our stored onions and shallots, which are keeping very well in a brown paper bag in the vegetable drawer of the refrigerator. This pie was just delicious and more so because DH suggested we make it with a dark ale-style beer - sort of like a steak and ale pie idea. As usual, I don't like to use hard and fast ingredients or amounts unless it's a baked item. I'd rather encourage people to use what they have and what they like. Be creative and let me know if you have trouble deciphering my loose instructions! I didn't have the foresight to take a photo of this lovely dish, but I can say without a doubt that you'll enjoy the sight of this coming out of your oven!


Shepard's Pie with Ale
1 lb. ground turkey (or substitute another meat)
1 medium onion or a combo of onion and shallot, chopped
olive oil to coat pan
2-3 C chopped vegetables of your choice
1 bottle dark beer
1 pkg. gravy mix of your choice (I used brown.)
few dashes of Worcestershire sauce
salt and pepper to taste, plus any other herbs that sound good to you
4-6 servings mashed potatoes for the topping - fresh, leftover, or instant
1/2 C grated cheddar or other cheese
Heat oven to 350. Brown meat and onion/shallots in olive oil in a medium pan. Add vegetables and a little of the beer. Cover and cook until veggies are crisp tender. Then add remaining beer, gravy mix, Worcestershire, salt and pepper and any other seasonings. Cook for a few minutes until the gravy mix begins to thicken the filling a little. Pour into a greased casserole dish, spread mashed potatoes on top, sprinkle with the cheese, and put into oven for 30-45 minutes. Place a cookie sheet under the dish to catch any run over. Watch for light browning on your potatoes and the filling bubbling up. Hope it warms you through and through!

Well, this is all then.


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