Sunday, September 25, 2011

Autumn is Here!

Welcome Autumn – Magickal Mabon 

I know I didn’t post all summer. I wanted to but somehow just couldn’t make the time and also had a bit of writer’s block, just didn’t have much to  say or share. Autumn is now here and I know as the cooler days come along I will be more inspired.
Mabon was magickal, by husband was blessed with finding a new job after over a year of being unemployed. It couldn’t have come at a better time.
Right now the days are somewhat cooler but very humid with on again off again rain just like a good part of the summer here on the east coast. I don’t handle muggy weather very well. So, I decided to kick off the season with a fall comfort food meal, Autumn Shepherd’s Pie. I hope you enjoy it as much as we do.

Autumn Shepherd’s Pie

Meat Filling:
 2 lbs lean ground beef or ground turkey
 1 large onion finely chopped
 1 16 oz frozen mixed vegetables (peas, corn, carrots & grean beans)
 3 cloves garlic minced
 1 tablespoon all-purpose flour
 1 cup beef broth
 1 15 oz can stewed tomatoes
 2 teaspoons Worcestershire sauce
 2 tsp dried Italian Seasoning (Increase the amount if you are using chopped fresh herbs)
 1 tsp dried parsley  
Potato Topping:
 5-6 large potatoes (or sweet potato if you prefer) peeled and cut into chunks
 2 (or to taste) tablespoons butter
 1/4 - 1/2 cup whole milk or half and half (more if potatoes are too thick)
 1 egg, beaten
 1 tablespoon dried parsley
 Salt and pepper to taste
 1-1 1/2 cups shredded cheddar cheese (optional) 

In a large pot, boil the potatoes until tender. Preheat oven to 400 degrees.
Place beef in a large skillet. Cook, stirring until meat has browned and is cooked though.
Add the onions, and garlic. Continue cooking about 10 minutes or until onions have softened.
Stir in flour, beef broth, tomatoes, Worcestershire sauce and herbs. Simmer about 25- 30 minutes until thickened.
Drain the potatoes, mash then add butter, milk, beaten egg, parsley salt and pepper. Continue mashing until potatoes are creamy and smooth, add more milk as necessary. Set aside.
When the meat mixture is done cooking, transfer to an oven safe 9 x 13 baking dish or lasagna size pan. Spoon the mashed potatoes on top of the meat mixture and spread the potatoes so that no meat mixture is visible. Top with shredded cheddar cheese (as much as you like, this is optional).
Place in the oven and cook for about 25-30 minutes or until potatoes are golden brown.