Shepherd's Pie

This is a dish that both kids like. My daughter likes every bit of it. My son doesn't like potatoes though. When I am assembling the dish, I leave the potatoes off his portion.

This is a New England style shepherd's pie with a tomato base. My mother used to use Campbell's tomato soup for the base. Since I can't do that, I make a mock tomato soup that tastes just as good. As an added bonus, it's cheaper.

Shepherd's Pie

Meat mixture

1 1/2 lbs. ground beef (chicken or turkey is fine also)
1/2 onion diced
1 can corn, drained
Salt and pepper to taste

Mock Tomato Soup

2 TBS Earth Balance margarine
2 TBS corn starch
1 8 oz can tomato sauce
1 8 oz can water
1 tsp sugar or to taste
Salt to taste

Potato layer

2 2/3 cups potato buds
3 1/3 cups gf chicken broth
1/4 cup earth balance
1 tsp salt
Paprika to taste

Heat oven to 350. Set out a 9x13 pan.

Brown your meat, adding salt and pepper to taste. Drain fat. Add diced onion and cook until translucent. Remove pan from heat. Drain the corn. Stir it in and set the pan aside.

Now make the tomato soup. Melt two tablespoons Earth balance in a pan. Whisk in the two tablespoons corn starch. Let cook about a minute. Sprinkle with salt. Then whisk in the can of tomato sauce, the can of water and a tsp of sugar. Let heat through and taste. Add more sugar if necessary. Some brands of tomato sauce are less sweet than others so the amount of necessary sugar is usually anywhere from a teaspoon to a tablespoon. After the tomato soup is done, mix it in with the meat mixture.

Get a new pan. Bring the gf chicken broth, salt and Earth Balance to a boil. Turn it off and put in your potato buds. Let sit a minute and fluff with a fork. If it seems too dry, add a bit more broth or even some water. You can always make potatoes from scratch with chicken broth. Potato Buds are great for when you are in a hurry though.

Place your meat mixture in an even layer in the bottom of the 9x13 pan. Then put the potato layer on top of the meat. Sprinkle the potato mixture with paprika, if desired. Bake at 350 about 20 minutes or until browned.

Enjoy!

Mushroom Stuffed Squash

I wanted to make some stuffed zucchini tonight so I went to the store to get the ingredients. I ended up getting a kind of grayish squash that was next to the zucchini since it was bigger and looked "stuffing worthy".

I've never stuffed a squash before, but it seems to be one of those recipes that can be played with depending on your favorite ingredients. I do wish I had doubled the mushrooms, but my husband and son both ate it. It goes under my file of recipes to keep, unlike the truly horrid crab cakes I made last night. Blech.

Stuffed Squash

5-6 zucchini or summer squash
2 tsp cooking oil
4 cloves garlic, minced or pressed
1/2 minced onion
8 ozs of sliced and washed mushrooms - I always buy them pre-sliced, easier - You may want to double the mushrooms.
1 can Italian style diced tomatoes
1 cup cooked rice, basmati preferred
1 to 4 splashes of Worcestershire sauce - I used Lea & Perrins. It is gluten-free in the U.S. - If you want your dish to be vegetarian, leave it out.
Salt and pepper to taste
Basil to taste
Onion powder to taste - probably optional. I had a kitchen "helper" who wanted to sprinkle stuff in the pan.

Bring a large pot of salted water to a boil.
Cut off the knobby ends of the washed squash and trim off any blemishes on the skin with a knife.
Place squash in boiling water. Be careful not to splash.
Boil for 10 minutes or until a fork easily pierces the squash.
While it is boiling, heat some oil. Toss in your onions and garlic. Salt and pepper to taste. Stir a few minutes. Toss in the Worcestershire, basil and onion powder. Cook until softened. Remember the vegetables will cook in the oven also. Throw in the tomatoes and stir.
Set aside the pan and wait for the squash to be ready.
When the squash is done, remove from the water and let cool. Once it cools, slice it lengthwise and take out the insides. Place the insides in a bowl. Place the squash skins in a greased 9 x 13 pan.
Now is a good time to heat your oven to 350.
Mash the squash insides in a bowl. Drain off the excess liquid in a colander.
After the insides are drained, put them in the pan with the mushrooms and onions. Then add 1 cup of rice. Taste and adjust seasonings.
Put your stuffing inside your squash. Bake at 350 for 15 minutes.
Serve with rice on the side, if desired. Enjoy!