Good Morning!
Anesthesiologist screening today. The closer to the surgery date, the nervous I become. October is a crazy month. Almost daily, there’s something noted on my calendar. Tomorrow my husband’s mother will land from Hungary, and on the same day I have virtual clinic to attend to, plus a therapy to go to. 14 is (Canadian) Thanksgiving. 15 to 17 is out of town bound. 21 is garage appointment for the car. I also had to move dentist appointment to this month, for right on Halloween day, as the original schedule was a day after surgery 😅 Meh. Seriously a busy month, as everything has to be done before surgery, while I’m still mobile 😬
I hope your October is looking more relaxing than mine! 😅
We had Shepherd’s Pie for dinner last night. Well, not authentic, as this is a what have you Shepherd’s Pie and the flavoring is what works for my fussy family 😁 But I do have to say it was delicious and I am not biased, I swear! 😁😁😁😁
7 small – medium red potatoes, peel, steam
700-800 g lean ground beef
1/3 c diced onion
2 garlic, thinly sliced
1 tin sweet corn kernels, drain and rinse
1 tin mushroom buttons, drain, rinse, slice
1 tin carrot and peas, drain and rinse
1 tsp each (or to taste) thyme (forgot to mention this on the vlog), rosemary, basil, cumin (optional but we love adding it to our meat pie most of the time), parsley, oregano
Chicken bouillon powder to taste
200 ml water
3 tbsp strong baker’s flour
1/4 – 1/3 c unsalted butter
Enough milk
1 tsp garlic powder
Chicken bouillon powder to taste
White pepper powder, a generous pinch
Pizza mozzarella, as plenty as you like
Brown beef, stir in onion and garlic til soften
Add in carrots, mushroom, corn and peas
Season
Pour diluted flour in water, stir to thicken, place filling on greased pan, top with some grated cheese
Mash potatoes with butter, seasoning, and milk
Add in some grated cheese to combine
Spread on top of filling, then sprinkle with some more cheese
Bake on preheated 400 for 20-25 minutes, take out and spread more cheese, and bake foe another 10-15 mins
Let stand 5-10 mins, slice and enjoy 😊
Sheperd’s Pie
Ingredients
- 7 small – medium red potatoes peel, steam
- 700-800 g lean ground beef
- 1/3 c diced onion
- 2 garlic thinly sliced
- 1 tin sweet corn kernels drain and rinse
- 1 tin mushroom buttons drain, rinse, slice
- 1 tin carrot and peas drain and rinse
- 1 tsp each or to taste thyme (forgot to mention this on the vlog), rosemary, basil, cumin (optional but we love adding it to our meat pie most of the time), parsley, oregano
- Chicken bouillon powder to taste
- 200 ml water
- 3 tbsp strong baker’s flour
- 1/4 – 1/3 c unsalted butter
- Enough milk
- 1 tsp garlic powder
- Chicken bouillon powder to taste
- White pepper powder a generous pinch
- Pizza mozzarella as plenty as you like
Instructions
- Brown beef, stir in onion and garlic til soften
- Add in carrots, mushroom, corn and peas
- Season
- Pour diluted flour in water, stir to thicken, place filling on greased pan, top with some grated cheese
- Mash potatoes with butter, seasoning, and milk
- Add in some grated cheese to combine
- Spread on top of filling, then sprinkle with some more cheese
- Bake on preheated 400 for 20-25 minutes, take out and spread more cheese, and bake foe another 10-15 mins
- Let stand 5-10 mins, slice and enjoy 😊
