Shepherd's Pie

Recipe courtesy Rachael Ray, adapted by Mary

Prep Time: 15 min
Cook Time: 25 min

Level: Easy
Serves: 4 servings

Ingredients

* 2 pounds potatoes, such as russet, peeled and cubed
* 1 cup milk (maybe more to fluff up potatoes)
* Salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 1 3/4 pounds ground beef or ground lamb
* 1 carrot, peeled and chopped
* 1 onion, chopped
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup beef stock or broth
* 2 teaspoons Worcestershire, eyeball it
* 1/2 cup frozen peas, a couple of handfuls (I didn't add peas)
* 1 teaspoon sweet paprika

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Add milk into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Serve

It's called 30 minute Shepherd's Pie, but it can't be made in 30 minutes. It could be called 60 minute Shepherd's Pie and not really rated as easy. It took me 4 pans to prepare plus the baking dish. After all that work, it wasn't really that great - a little bland, actually. I made it for dinner this evening because it was a cold rainy day and I had some ground lamb from Wegman's. It seemed like a good idea at the time!

Fast and Easy Dinner: Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes
From Real Simple magazine

1 tablespoon olive oil
1 clove garlic, finely chopped
1 14.5-ounce can diced tomatoes, drained
Kosher salt and pepper
2 8-ounce bunches spinach, trimmed
8 eggs, separated (yolks kept whole, if possible)
4 ounces cream cheese (optional)

1. Heat oven to 400° F.
2. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
3. Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top. Bake until the whites are set, 20 to 22 minutes.
4. Divide among individual plates. Add dollops of the cream cheese, if desired.

Serves 4.

NUTRITION PER SERVING: CALORIES 128(28% from fat); FAT 4g (sat 1g); SUGAR 4g; PROTEIN 13g; SODIUM 547mg; FIBER 6g; CARBOHYDRATE 12g

from http://www.yumsugar.com/1035457

Fast & Easy Dinner: Roasted Aspagragus and Eggs

It's quite versatile — if you have other veggies like mushrooms or green beans on hand, roast them with the asparagus. For a heartier variation, plate the asparagus on top of toasted country bread. To appease meat eaters, sprinkle with salty pancetta. Whichever way you serve it, you'll need the basic recipe, so read more.

Roasted Asparagus and Eggs
From Whole Living
Roasted Asparagus and Eggs

Ingredients

1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan

Directions

1. Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
2. In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
3. Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes.
4. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
5. Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

Serves 4.

from http://www.yumsugar.com/3147910

Fast and Easy Dinner: Poached Egg Salad

From Better Homes and Gardens
Poached Egg Salad

Ingredients

8 eggs
2 medium leeks, thinly sliced
2 cups seedless red grapes
2 Tbsp. cider vinegar
Salt and ground black pepper
4 slices crusty bread, toasted
1 10-oz. pkg. Italian mixed salad greens (romaine and radicchio)
2 oz. blue cheese, crumbled (1/2 cup)

Directions

1. In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard.
2. Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons of hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese.

Serves 4.

Spring Greens with Poached Egg

Toasted Baguette Slices:
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread

Preheat oven to 325 degrees F.

In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat.

Brush the garlic oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes; turn bread slices over and bake for an additional 10 minutes. Remove from oven and set aside.

Salad Ingredients:
10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the salad.

In a large mixing bowl, place the salad greens. In a small bowl or jar, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper. Pour over the greens and toss thoroughly. Arrange greens on individual plates; set salads aside.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well and lay on salad greens.

Sprinkle the top of the salads with parsley and pepper; place the toasted baguette slices around the edges of the plates. Serve immediately.

Makes 4 servings.

from http://whatscookingamerica.net/Salad/PoachedEggSalad.htm

Caesar Salad

Adapted from the Pearl Oyster Bar

Ingredients

• 2 eggs
• 2/3 cup extra-virgin olive oil
• 2 large cloves of garlic, finely chopped
• 1 teaspoon dry mustard
• 3 tablespoons lemon juice
• Coarse salt or kosher salt
• Freshly ground black pepper
• 4 slices day old bread, cut into 1/2-inch cubes
• 2 small heads romaine lettuce (a mixture of red and green, if available), trimmed, large leaves discarded
• 4 anchovies, rinsed, dried and finely minced
• 1/4 cup freshly grated Parmesan cheese

Preparation

1. Fill a small pan with water and bring it to a boil. Add the eggs and coddle for about 45 seconds. Remove from the water. In a bowl, whisk together olive oil, garlic and dry mustard. Crack the eggs into the olive oil and whisk. Add the lemon juice and season to taste with salt and pepper. Set aside.

2. Preheat the oven to 300 degrees. Toast the bread cubes on a baking sheet in the oven for 15 to 20 minutes; they should not brown. Tear lettuce into a large bowl. Add anchovies, Parmesan, croutons and half the dressing. Toss until leaves are generously coated. Taste, adding more dressing, anchovies or salt if needed. Place a handful on each of four plates.

YIELD

4 servings

• Originally published with FOOD DIARY; Table for One, Please, NYT
• By Amanda Hesser, September 9, 2001