Saturday, January 9, 2016

Huh. Tasty.

So, I experimented for supper.  It wasn't bad, but I'm gonna keep playing with the recipe until I get something we really like.

Without further ado:

Sorta Shepherd's Pie

1lb ground beef, or ground beef blended with pork.  Or beef and mutton.
1 can green beans (drained)
1 can corn (drained)
1 can diced tomatoes (not drained)
1/2 onion, chopped
Tater tots (not frozen)
shredded cheese

1. Cook meat with onion in a nice, deep 10 inch cast iron skillet.  Drain if fatty.  Put back in cast iron skillet.
2. Add cans of veggies.  Make sure you taste to make sure there's enough salt.
3. Top with cheese, then tater tots, then more cheese.
4. Bake at 375 degrees for about 20 minutes, or until tots are hot and cheese is browned.

Serve hot.  Probably good with burger condiments, likely good with barbecue sauce.

I'm gonna play with the filling (maybe leave out the tomatoes and use brown gravy in the meat and other veggies) but this was good as it was.  Warm and comforting on a damn cold night.

I'll post the finalized recipe when I figure out what we like best.  

4 comments:

  1. As the proper British lady in my church corrected me, what you have here is a Cottage Pie. Shepherd's Pie is made with Lamb not beef. I thanked her for her comment and promptly ignored it. Feel free to do the same.

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    1. If I could AFFORD lamb, I'd use it. Tastes better. :)

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  2. My mom used to make something similar. Instead of browning the beef, she used extra lean beef and put it in the bottom of a deep casserole dish. Then onions chopped raw, Then green beans, then either a can of cream of chicken or mushroom soup (not diluted), then tater tots. Pop it in the oven and bake until done. She worked swing shift, and made it up so when us kids got home from school, we'd toss it in the oven.

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    1. Sounds pretty tasty; especially with the cream of mushroom soup. They *do* make gluten free cream of mushroom soup, but it's really not the same. Might have to see what I can do.

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