Dear Sis,
This morning my sous chef and I had an early start, so we could me Shepherd Pie and Cookie Pudding for Aunt Angels lunch visit.
While I chopped the onion, Sous Chef William chopped the potatoes. Daddy is in the background sitting on the floor while baby sister spins counter-clockwise in the doorway bouncer:) She always uses her feet to spin counter-clockwise (shoulder shrug).
Josh browned the beef for me, while I put Charlotte down for her morning nap. Making lunch was a family affair:) When I came back, we put William’s potatoes on the stovetop to boil.
While I made gravy and mixed veggies into the beef, my sous chef got busy crushing the chocolate sandwich cookies. He has a few refined techniques:
This first technique is a broad spectrum approach to cookie smashing.
The second technique is more precise and can be used to target cookies that escaped smashing during the application of the first technique.
I have a homemade shepherds pie recipe on the blog, but I have made some changes to accommodate life with a baby and toddler. When I’m in a real pinch, I use Bob Evans pre-made mashed potatoes from the grocery store. I thought I’d share my new mom hacks. Also, though I have not tried it yet, I’m pretty sure this could be a freezer meal.
- 1 pound lean ground beef
- 1 onion, chopped
- 2 cups beef gravy
- 3 cups frozen mixed vegetables
- mashed potatoes
- shredded cheese (opt)
- Brown beef and onion in a skillet over medium heat.
- Stir together beef, gravy, and vegetables in a 9x13 inch casserole dish.
- Top generously with mashed potatoes.
- Bake 30-40 minutes at 350 degrees.
- Add shredded cheese during last 10 minutes of baking time, if using.
We had a wonderful afternoon with Aunt Angel! Our monthly lunches are such a treat:)
Love,
b
