We have enough snow on the ground that I can no longer see the neighbors grass sticking up. That's a lot of snow, folks. Oh, and have I mentioned they just NOW got rid of their Halloween pumpkin and put up a bunch of bird feeders? I hate birds.
Last night as soon as Mike got home I sent him right back out in it with Gryffin. They played in the snow for about a half hour before it got too cold so I could work on picking up the house. Nothing destroys a house like a cabin fevered little boy and a lazy mom. I at least had a nice hot Shepherd's Pie waiting for them though. It was the perfect dish for a cold, snowy day.
1 lb ground lamb
1 lb frozen mixed veggies
8 oz can of tomato sauce
1 small onion, diced
2.5 lbs yukon gold potatoes, chopped with skins on
1/2 cup or so of Fat Free 1/2 and 1/2
Salt & Pepper
Put the taters on to boil. Cook the lamb and onion together until the meat is no longer pink and drain, return to pan. Slightly steam the frozen veggies but do not cook all the way. This will get them to release some of their liquid. (I forgot to do this last night so mine was slightly watery, but still good) Add the veggies and spices to the meat, stir in the tomato sauce and place all this in a big casserole dish sprayed with non-stick spray. When the potatoes are tender, drain and combine with the 1/2 & 1/2. Using a mixer, whip them into a frenzy. Hey, you're making mashed potatoes! Spread the potatoes evenly over the top and stick in a 350 oven for about 30-45 mintues or until the potatoes are nice and golden. Let this rest for a few minutes before serving. (I also forgot this step last night, which was another reason it was a little watery)
This recipe can be used with ground beef or a combination.