Okay, you cooked a lovely roast on Sunday, ate leftovers Monday, Tuesday and maybe Wednesday and you STILL have leftover roast. What to do? The very same thing your mother did. Make Shepherd’s Pie.
- 4 large potatoes
- 1 garlic clove
- whipping cream
- 1 Laughing Cow triangle
- 2 lbs. roast, put through a grinder
- 1 tbs. herb de Provence
- 1 tsp. ground nutmeg
- 1 1/2 cup frozen peas and/or whole kernal corn
- grated monteray jack cheese for topping
- 1 cup gravy
- paprika
Peel and cut the potatoes and put in a pot with water to cook. Add the garlic clove, peeled, but leave whole. When cooked, drain and with a potato masher, mash the garlic clove with the potatoes, put in a large dollop of butter and enough cream to make it smooth. Add the cheese, let it melt for a minute then mix to incorporate. Set aside.
With the grinder attachment on your electric mixer, cut the roast into pieces and put through. Mix in the herb and spices. With a wooden spoon add the gravy and mix in.
In a baking dish, spray with non-stick spray and layer the roast mixture, add the layer of peas and/or corn, top with the mashed potatoes, and sprinkle the cheese over the surface of the pie. Sprinkle a little paprika on top.
Bake in a 350 0ven for 35 minutes. Raise the temperature to 375 and cook a further 45 minutes. The top should be a lovely golden colour and the cheese should be melted. With the blade of a knife, check the center of the pie to ensure the internal temperature is hot.
Make more gravy (instant from Costco also works) and after making a crisp salad, pouring a glass of wine, sit down to a wonderful “comfort food” dinner.
Enjoy ‘cuz it is yummy! Honey, will you bring the ketchup, please?
Fingerling Potatoes With Buttermilk Dressing
I always look for these potatoes when shopping for produce. They are luscious, creamy and, in fact, just plain yummy. Try this….even your kids will love them.
- 1 1/2 lbs. fingerling potatoes
- 2 tbsp. fresh dill, chopped
- 2 tbsp. fresh parsley, finely chopped
- 1/4 cup Buttermilk Dressing (recipe follows)
Boil the potatoes until cooked (about 14-15 minutes). Strain, cool and cut lengthwise. In a large bowl simply combine with the following dressing.
Buttermilk Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
Whisk together until smooth and mix with the potatoes.
Now that was simple, but the flavour is over the top. Totally yummy! This is a wonderful salad on the patio , barbecue going and sharing a glass of wine with friends.
Nuts and Bolts
Now here is something that is almost addictive. It is soooo yummy. It is rather funny, ‘cuz the first time I made this, we were living in another Province from our kids. I made it up to be added to their Christmas boxes then packed it up in containers and my poor husband didn’t even get a taste. I have since rectified that problem… the kids can make their own!! Just kidding.
- 1 1/2 lbs. butter (never margarine)
- 2 tbsp. Worchestershire sauce
- 1 tbsp. garlic powder
- 1 1/4 tsp. celery salt
- 1/2 tsp. onion powder
- 4 cups ‘Cheerio’ cereal
- 4 cups ‘Life’ cereal
- 4 cups ‘Shreddies’ cereal
- 2 cups cashews
- 2 cups salted peanuts
- 2 cups almonds
- 1 cup pecan halves
- 1 box ‘Bugles’
- 1 box ‘Cheese Bites’ (this one really makes it)
Heat oven to 250 degrees. Place butter in a very large roasting pan (like for big turkey) and put in oven to melt. When melted, add the ingredients and stir really well to make sure it all gets covered in butter. Bake for 1 1/2 hours, making sure to stir it all every 30 minutes. When cool, put into containers, tie a fancy ribbon around them and give away with your tray of goodies, making sure to keep some for yourself.
You just may find you have to make another batch, because all the Mr. Nobody’s in your home will have eaten it. (Like my husband never tried this).