I'd like to share a recipe and a garden tip today. First the garden tip:
If you have a BLACK THUMB like I do, stay out of the garden and let someone else do it. I know... my Site is Mary's Garden. Not because I am good in the garden but because I enjoy sitting in one.
Now cooking is another kettle of whatever, I love to cook, in fact in my own mind I'm preparing to be a Master Chef at a world renowned restaurant on a tropical island. In reality, I chop vegetables and pretend I'm chopping and dicing someone who's got on my bad side at my day job. Anyway, before I prattle on, I'll share my recipe.
Spicy beef/sausage Sheppard Pie
This is for a crowd - serves 12. Spray a cake pan with non-stick spray.
2 1/2 lbs Potatoes - boiled and mashed with a 1/2 cup milk and 1/4 cup butter.
1/2 cup Italian Blend Low fat shredded cheese.
2 lb Ground Sausage, browned and crumbled. (hot optional)
2 cups Carrots, chopped.
2 cloves, chopped.
1 1/2 cup frozen peas.
1 cup Onions, chopped.
1 cup Celery, sliced.
2 Jalapeno's chopped. (Optional)
1 pkg Brown Gravy, (2 cups)
Preheat oven to 375 degrees.
Start the potatoes first, peeling them is optional. Once the potatoes are done, use the milk and butter to mash and whip until creamy. Put a lid over the pot and set aside.
In a large frying pan, spray with non-stick oil, add all the vegetables except peas, cook stirring frequently. Once tender cover and turn off heat. In a large pan brown sausage and beef, make sure to use a spatula or a masher tool to crumble the meat. Once done drain and then add 1 1/2 cups water, in the measuring cup add 1/2 cup water to the gravy mix and stir until smooth, poor into the pan and mix thoroughly.
Now add the vegetables and frozen to the meat simmer for about 5 minutes. Pour filling into pan. Spread the potatoes evenly over the top. Sprinkle the shredded cheese over the top. Cook for about 20 minutes.
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