Thursday, February 12, 2015

Shepherd's Pie

Make mashed potatoes.

While the potatoes are boiling, cook the meat.

Place in a frying pan:

1 T olive oil

When the oil is heated, add:

1 small onion - minced
1 garlic clove - finely minced
2 minced shiitake (or ¼ C other) mushrooms
1 grated carrot

Stir fry a bit, then add:

250 gm ground chicken
(½ chicken bouillon cube or its equivalent - mashed so it dissolves easily)

Cook over a medium flame. Season with:

½ t sage
½ t salt
¼ t pepper

When the meat is thoroughly cooked, turn off the fire and set the pan aside.


Heat in a small pot over medium/low flame:

¾ T olive oil
¾ T butter

When the butter is melted, add and whisk in:

1½ T flour

Be careful to keep whisking so there are no lumps. Continue to whisk until it boils gently and begins to smell cooked (like a pie crust). Then add slowly, continuing to whisk as you add:

¾ C milk

Keep whisking until it thickens, which should be when you first see a couple bubbles start to rise before boiling. Do not let it boil.

Add sauce to meat and stir to mix. To give it a bit more color, add:

1 T minced green onions

Put it together

I prefer to use small, one-serving pyrex type baking dishes. 

Place ¾ C meat in each of 3 dishes. Divide the potatoes and put equal portions on top of the meat. Heat in the microwave until thoroughly heated. Top with:

1T grated cheese

and place under the grill until lightly browned.

Serve with salad or other vegetables.

Tuesday, February 10, 2015

Mashed Potatoes

Wash thoroughly (no need to peel) and cut into roughly 1½ cm cubes:

About 700 grams potatoes

Place in a deep, heavy pot, and almost cover completely with water. A few little bits sticking out from the top of the water is not a problem.  


1 t salt

Cover and boil until soft. Test by sticking a fork into one of the bigger pieces. It should go in easily.

Remove from heat and drain the water by holding the lid of the pan slightly askew and allowing the water to pour out (but not the potatoes).


1½-2 T butter
2-3 T milk (Add it little by little until you get the thickness you want.)
¼-½ t pepper
(1 t finely minced garlic)
(a little more salt, if you think they need it)

Mash until desired consistency. Serve.

Sunday, February 8, 2015

Taragon Salad Dressing

½ C mayonaise
1 clove garlic - finely minced
2 T green onions - minced
1 T fresh lemon juice
1 T apple cider vinegar
½ T tarragon
¼ t salt
¼ t pepper
½ C plain yogurt
1 T parsley

Put all the ingredients in a jar and shake to mix. Store in refrigerator.

This can be used as a salad dressing or a dip for vegetables.