Shepherd's Pie

Rolling back in from vacation I didn't have a lot of food in the house but I did have most of the ingredients to put together a shepherd's pie casserole type dish. This is both hearty and healthy as well as yummy. The peas, carrots, onions, green pepper, and mushrooms give it a lot of pretty color and flavor and the ground turkey with gravy holds everything together. Of course the mashed potatoes on top really help to fill you up too. I added in cheese and horseradish to them for a little extra zing. This is kind of time consuming to put together because of all the chopping but if you do that in advance you can have this on the table in about an hour. 

Shepherd's Pie

10 oz or more Frozen Peas

6-7 Carrots sliced thin

1 1/2 Onions diced

2-3 tablespoons minced Garlic divided

1 Green Bell Pepper diced

8 oz. fresh Portabella Mushrooms diced 

1 Gravy packet or 2 tablespoons Flour
1 1/2 cups (about) Beef Broth
1 lb Ground Turkey

7 red Potatoes diced

2 teaspoons Horseradish

3/4 cup shredded Cheddar Cheese

1/2 cup Sour Cream

1/2 - 3/4 cup Milk

2 tablespoons Butter

Salt

lots of fresh ground Pepper

Oil

In a large pot of salted water bring potatoes to boil and cook until just tender.

Right before mixing

Drain and mash the potatoes with the butter, sour cream, horseradish, and milk until creamy then add in the cheese and one tablespoon garlic and mix. Set aside.

In a large skillet in some olive oil saute onions, mushrooms, two tablespoons garlic, and bell pepper until onions start to become translucent and caramelize - season with salt and pepper.

Onions and peppers before they have been cooked

Add in the ground turkey and cook until browned then sprinkle on the gravy packet or the flour and mix around until everything is coated then slowly pour in the beef broth and bring to a slow boil to thicken.

Gravy, yum!

Mix in the peas and carrots.

Pour into a 13x9 inch pan and top with the mashed potatoes.

Bake at 350 for about 30-40 minutes and let cool for 10 minutes or so before eating.

Serves 8 or more.

Egg in Toast

Nom nom!

It really doesn't get much simpler than this breakfast. The name aptly describes it. You literally cut a hole in the bread (I use a shot glass) and crack an egg into it so that there is an egg in the toast. If you have ever seen V for Vendetta, one of my favorite movies, you will remember the scene when V is making Evey breakfast and he makes her egg in toast.

That is where I got the idea to make this meal. As I understand it it is a standard English breakfast dish and after making it the first time I can see why. There is something about having the toast cook in the frying pan in the butter with the egg that makes it taste so much better than normal toast. I added the shredded cheese and salsa to contribute that extra zip I love so much.

Anyway, aside from a bowl of cereal it doesn't get much simpler or tastier than this for a breakfast dish!

Enjoy!

Egg in Toast

2 Eggs
2 pieces of Bread
Salsa
Cheddar Cheese shredded
Salt
Fresh ground Pepper
Butter
Cut the center out of the bread with a large shot glass. Then place bread in a buttered and hot frying pan over medium heat. Crack an egg into the center of both pieces of bread and sprinkle with salt and pepper then cook on one side for a few minutes then flip over and cook on the other side until egg has set. While egg is setting sprinkle cheese on the top of the bread so that it melts. Once egg is done take the egg in toast out of the pan and top with salsa if you wish.

Cheesy Creamed Cabbage

This simple dish makes great use of cabbage, an under-appreciated vegetable by all accounts. It is a great side dish that goes well with many meats but would also be fine for a simple stand-alone supper. I tend to eat stuff like this for lunch when I am in a hurry and want something that is simple to scarf down.

This recipe is easy to assemble and it also bakes up quickly.

Enjoy!

Cheesy Creamed Cabbage
1 medium sized Cabbage chopped
1 Onion chopped
1 can Cream of Celery Soup (or other creamed soup)
3 oz. Cream Cheese
4-6 oz. Shredded Cheddar Cheese (I used reduced fat cheese)
Salt to taste
Pepper to taste
Oil
Put chopped cabbage in a large pot and cover with water; cook on high until it starts to boil then reduce heat so that cabbage boils gently. Cook until cabbage is tender (about 20 minutes total) and drain. Meanwhile, in a frying pan saute onions on medium-high for about 6 minutes or until translucent and browning then add in the creamed soup, cream cheese, and cheddar cheese and mix together till it is all melted. Put cabbage and cheese mixture into a 2 quart baking dish and mix together then back for 20 minutes at 350. Let cool briefly then serve.