Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Monday, March 5, 2012
A Plumped Up Shepherd's Pie
So this dish is packed with protein and carbs, but I opted to try and get as many vegetables in as humanely possible so that I wouldn't be weeping into my plate as I tried to enjoy my food. So, yes -- this is the guilt-free version, or as guilt-free as it could possibly be without being vegan.
This was an easy go: I boiled the Yukon gold potatoes in garlic salt and pepper.While they were going, I browned the meat, adding some spices. Then I removed the ground beef from the skillet and added the yellow onions, shallots, pearl onions and some shallots and garlic. I also added some zucchini and yellow squash slices. I did not add any seasoning or herbs.
When this was nice and soft, I moved the onion family aside and began working on the gravy. I realized too late that I had finished off the last of that broth, so I just mixed some Worcestershire sauce and water, then added a bit of flour until I had a nice gravy going.
Then I added the meat to the mix, along with the corn, green beans, peas and carrots and, lastly, the onion family. I also added some onion powder, cayenne and thyme.
Turns out the pie would have benefited from a ton more vegetables! Especially corn. That had a nice flavor to it.
Meanwhile, I mashed the strained potatoes, adding pepper, a bit of butter, yogurt, sour cream and rice milk. I set everything in a baking dish with the oven at 400 degrees and cooked this for about 45 minutes.
I guess you can call this a culinary mash up because it certainly is not a traditional Shepherd's Pie. But not bad! I am glad I made that gravy. It helped to keep the ground beef moist. Also, despite using so little butter, the potatoes were a nice treat. A thin crust began to form along the top that poked kind of like crème brûlée when I stuck my finger -- yes, my finger -- in it.
Along with a side salad that had fresh cucumbers, cabbage, avocado and dulse, it was a nice, round and seemingly healthy meal (courtesy of my dear friend, Mo).
No weeping necessary.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Quiche -- it can be vegan or vegetarian, hearty or mild, sweet or savory (through traditionally savory), hot or cold. What a wondrous, versa...
French toast. Blue agave syrup. An egg. Those three simple ingredients were met with so many Oohs and Ahhs. And why not? The slightly ch...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
This office challenge item was long overdue. One of the student workers in my office requested this months ago. "Be sure to cook...
I have many fond childhood memories of Christmas and Easter time when my mother would purchase a HoneyBaked Ham for the family dinner. Wh...