I’ll be brief: If you live in a climate that gets crisp, crunchy-leaf fall weather, this is shepherd’s pie season.

I’ll be brief again: Get yourself a pound of ground beef, a box of frozen peas, an onion, and some spuds.

Okay, here I can’t be quite as brief: Peel either three large potatoes or two big handfuls of small red ones, cut into chunks, and boil in lightly salted water. Thaw frozen peas either in a vegetable steamer over boiling potatoes (clever energy saver!) or by nuking them for one minute.
While that’s happening, brown ground beef in a pan with half a diced onion on low. Season with a few shakes of crunched dried bay leaf, parsley, oregano, and salt and pepper to your liking.
Preheat oven to 350.
Drain potatoes and put them back in the pot. Add a tablespoon or two of butter, along with a tablespoon or two of sour cream or yogurt. Mash. Season with salt and pepper to the degree that tastes good to you.
Layer cooked beef and onion on the bottom of a round, deep baking dish. Next, layer peas. Top with mashed potatoes. Heat for half an hour or until potatoes get nice and brown on top. Serve with salad and bread. Say hello to chilly weather with warm, comforting food.

Seconds, please...

The ladies in my book group were pretty happy with this.

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