Shepherd's Pie

Shepherd's Pie is a favorite go-to meal at our house. It's quick, easy, tasty and it is topped with mashed potatoes. What could be better?

I have eaten Shepherd's Pie for as long as I can remember. I think my Dad made it with canned tomato soup and canned green beans -- giving it more of a 60s touch.

I like that this casserole can be made a day or two ahead and refrigerated, and it tastes even better than when cooked right away.

Shepherd's Pie

2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
Salt, pepper, garlic powder, cayenne -- to taste
14.5 oz. can diced tomatoes
6 oz. can tomato paste (I prefer the taste of organic)
1t sugar
2-3 cups string beans
8 good sized potatoes, peeled and chopped
1/2-1 stick butter
1/2 cup cheddar cheese, grated
1/2 cup milk or less -- just enough to make them creamy
Salt and pepper to taste
Drizzle of olive oil
2-3 tablespoons grated parmesan

Preheat oven to 350 degrees.

Cook ground beef and onion with seasonings until browned. Drain off fat. Add minced garlic and cook one minute. Add diced tomatoes, tomato paste, sugar and bring to simmer. Taste for seasonings. Simmer at least 15 to 20 minutes. Add a little water or red wine if mixture gets too thick.

While meat mixture is simmering, cook green beans with salt until tender.

Start preparing mashed potatoes: Boil potatoes with salt until tender. Drain water. Add butter, milk and cheddar cheese and mash or whip. Season with salt and pepper.

Once ground beef mixture is done, stir in green beans until well coated and put mixture into large casserole that has been coated or sprayed with olive oil. Top meat mixture with mounds of mashed potatoes. Sprinkle with grated parmesan cheese and drizzle with olive oil.

Cook around 30 minutes until potatoes start to get golden and mixture is bubbly. (If refrigerated ahead of time, casserole will need 45 minutes to an hour to cook. Keep covered for first 20-30 minutes of cooking time.)

Dad's Hamburger Veggie Soup

When I was growing up, my Dad was the one who prepared our family meals, and his hamburger soup was a food I always craved. I remember being in high school and napping on Sunday afternoons and waking to the comforting smell of soup on the stove.

This is one of those delicious soups that you can pull together and be ready to serve in not much more than an hour. You can easily change it up by adding different veggies like green beans, corn, zucchini or potatoes.

Dad's Hamburger Veggie Soup

1 onion, chopped

1-2 cups chopped carrot

1/2 to 1 lb. ground beef

Salt, pepper, onion powder, garlic powder, and oregano to taste

1/4 teaspoon or more cayenne

1/2 medium head cabbage, cut in thirds and sliced thinly

3 or more cloves garlic, minced

2 14.5 oz. cans diced tomatoes

4-5 cups beef broth

1-2 15.5 oz. can/s cannellini (white kidney) beans, preferably organic, undrained

Balsamic vinegar, lemon juice or red wine -- add a tablespoon or more if desired

Using a large soup pot, cook ground beef with onion, carrots and seasonings til browned and veggies are tender. Drain/spoon out excess fat. Add sliced cabbage and cook until tender. For last minute, add minced garlic and saute.

Taste for seasonings. (Soup should be very well seasoned before adding more ingredients.) Then, add canned tomatoes, broth and beans and bring to a simmer.

Simmer at least 30 to 40 minutes (can simmer much longer if desired). Make sure veggies are very tender and taste again for seasonings before serving.

To "brighten" the flavor, add balsamic vinegar, lemon juice or red wine if desired before serving.

Serve with sour cream, crusty bread and a salad.