I don't know about you but my days are FULL. The holiday schedule is crazy but I'm actually grateful for the distractions. (See A Widow's Might for explanation)
I haven't had time to post about Nick's birthday, making a gingerbread house with Jackie, my trip to Charleston, the GUYS painting my house, or all the other life stuff that has happened over the past few weeks. My mind is reeling over my "to-do" list so I can't seem to focus on updating you on my life. So, for now... how about a nice recipe :) I promise to post photos of "life" as soon as it slows down a bit!
1 tablespoon olive oil
1 onion, finely chopped
2 stalks of celery, chopped
2 carrots, sliced
1 package sliced mushrooms
3 cloves garlic, minced
Salt and Pepper to taste
2 tablespoons tomato paste
2 pounds lean ground beef
2 tablespoons Worchestershire sauce
1/2 cup beef broth
1/2 teaspoon thyme
1 box frozen peas
Mashed Potatoes (see recipe below)
1/4 cup Parmesan cheese
Paprika
Preheat oven to 400 degrees
Melt butter with olive oil in a large skillet over medium heat. Add the onions, carrots, celery, mushrooms and garlic and cook until vegetables are tender, about 10 minutes. Stir in salt, pepper, and tomato paste. Cook and stir for about 3 minutes to "cook" the tomato paste.
Add the ground beef to the mixture and continue to cook, stirring often, until the beef is cooked and no longer pink. Add the Worchestershire sauce, beef broth, and thyme. Simmer for 8-10 minutes and then stir in the peas.
Spray a 13 x 9 baking dish with non-stick cooking spray. Spoon the mixture into the sprayed pan. Carefully spread the mashed potatoes evenly over the ground beef mixture covering completely. Take a fork and run through the top of the potatoes to make ridges.
Sprinkle with Parmesan cheese and a light dusting of paprika.
Bake for about 20-25 minutes or until top is lightly browned.
Mashed Potatoes:
4 pounds yukon gold potatoes, peeled and cut into quarters
1/2 stick unsalted butter
1/2 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
salt and pepper to taste
Boil potatoes in salted water until fork tender (about 20-25 minutes). Drain and return back to the pan you boiled them in. Add the butter and the cream and mash to desired consistency then stir in the cheeses. Season with salt and pepper. (Be sure to taste before adding the salt as Parmesan cheese is a bit salty.)
OK - back to my "to-do" list.
Sweet Blessings,
LeAnn



