Life is good. The day was productive at work, even if a bit sad saying final goodbyes to the last of the lay offs. The new printer was obtained for 50% off and only $15/mo for what it did cost. My son is visiting and that’s always a good time. The Shepherd’s Pie went over well. I’m knitting (ok technically I’m currently posting, but yah) and watching House while W and Jaz wash and put up dishes. And, the project I’m knitting on seems to be working out well…considering I am winging the pattern that makes me pretty happy.
The Shepherd’s Pie was made in 30 minute mode, so I was pretty happy with how decently it turned out. Here’s the recipe if you wish to give it a shot.
Ingredients:
1lb ground lamb
1 can Del Monte® mixed veggies (they were the only mixed veggies canned that didn’t have potatoes in the mix)
1¾ cups instant mashed potatoes (I used the Idaho red garlic mashed)
½ lb shredded cheese
¼ cup Worcestershire sauce
1 cube beef bullion
Directions:
Preheat oven to 400°F. In 2 cup a measuring cup, measure out ¼ cup Worcestershire sauce and place the bullion cube in the cup. Brown lamb in skillet. Dissolve the bullion and pour liquid over the browning meat. Cook meat until browned all the way through.
Drain peas and carrots. Rinse out the measuring cup and heat 1 ¾ cups water in the microwave until it’s boiling – about 5 minutes. Dump the potato flakes into the water and stir thoroughly.
Put the meat (and all juices) into a small casserole dish. Put the peas and carrots over the meat. Put the potatoes on top and then cover with the shredded cheese.
