As I’m sitting here typing this…I’m feeling the chill of the morning…..and although it’s supposed to get into the upper 70’s today, I’m still thinking about what can I make tonight for dinner that’s going to be warm and comforting….
…and I know what you’re thinking…
“Ugh…she’s going to talk about comfort food again…”
Yep. I am.
I’m sorry. We’re getting into that time of the year (my favorite time of the year) when we all start to crave those warm, stick to your ribs, comfort meals that we all love.
Someone posted a question on Facebook the other day; that totally stressed me out…
The question was… “What is your favorite fall meal?”
I sat there for a few minutes, trying to come up with an answer…but I couldn’t.
At first, without a doubt, I thought… mac and cheese.
But then I thought…maybe I don’t want to be tied down to just mac and cheese…
So maybe I should say “anything pasta”. There. That’s it. Pasta.
Nope…because then I started thinking about casseroles. Any kind. I love them.
And then I thought about roasted chicken dinner, turkey dinner, and pot roast. I love roasts.
Chicken pot pie. I love chicken pot pie.
I mean, seriously. How does one answer that question, when one loves it all?
It’s stressing me out man….
Don’t tie me down to one particular food….I will stray for sure….
So, to answer the question of my favorite fall meal…I’m going to say: “All of the Above”.
And while we are on the topic of comfort food…one of my many favorite comfort foods is shepherd’s pie. There is something about that saucy mix of meat and vegetables, topped with a cheddary mashed potato mixture.
Shepherd’s pie is one of those meals that I cannot make often, as I tend to over-indulge. Even after the meal is finished and I’m stuffed… I still grab spoonfuls of it as I’m cleaning the kitchen. By the end of the day, I’m totally uncomfortable…completely guilt ridden….and ready for a long nap. I think that’s why it’s perfect for a chilly fall day… it makes you want to go into hibernation!
…And you know me. I need lots of big bold flavors…and this is one dish that if not done right, it can be very boring. So you really need to start layering the flavors from the start. Lots of garlic and onions…tomato paste… Worcestershire sauce.. and cheese. Lots of cheese. The beauty of this dish, is that it’s quick and easy to prepare… and hour in the oven, and you’ll have a delicious meal on the table in no time….one that your family will love.
Unless Michael lives with you.
Then he won’t even look at it, let alone taste it.
I should own stock in Bagel Bites…
There is nothing better than sharing your favorite comfort food with family and wonderful friends…so I’m taking this lovely dish to Angie’s Fiesta Friday #35 over at The Novice Gardener…where I’ll be hanging out for the weekend… as Angie has asked me to co-host with the lovely Naina from Spice in the City!
It’s so great to be back in the swing of things, I’m thrilled to be co-hosting Naina… I just love her, and the recipes and stories that she shares are always delightful!
A special thank you to Angie for hosting Fiesta Friday; and I cannot believe that we are at week number 35 already!! Number 35…that’s just crazy! How time flies when we’re having fun, and Angie certainly knows how to put on a fabulously fun party! I hope that you’ll stop by and see all of the delicious recipes that everyone has brought to the table this week!
….AND….If you are a blogger and haven’t had the chance to link up, now is the time! If you are new to this party, or even new to blogging…we welcome you to join us! It is a wonderful way to meet other blogger friends, and gain exposure and views! Please feel free to contact me, Naina, or Angie if you have any questions! We are here to help, and look forward to meeting you!!
Please be sure to link your posts to Angie’s blog, as well as my blog so that we know that you have arrived! It’s as simple as clicking on the “Click to Join” button right here…
Life is good. It’s a “Embrace the Fall weather all you Summer lovers… it’s here…it’s HERE!!” …kind of good…
- 1 large onion, chopped
- 4 large carrots, peeled and cut into cubes
- 4-5 cloves garlic, roughly chopped
- 2 tbsp. olive oil
- 1½ pounds ground beef
- 2 cups beef stock
- ¼ cup Worcestershire sauce
- 1 tbsp. steak seasoning (Such as Montreal Steak)
- 1 6oz can tomato paste
- 1½ cups corn (fresh, frozen, or canned)
- 1½ cups peas (fresh, frozen, or canned)
- 1 cup lima beans (frozen or canned)
- ½ cup Romano cheese, grated
- 2 cups cheddar cheese, grated
- Salt and pepper to taste
- 3 lbs potatoes, peeled, cooked and mashed
- 1 - 8oz pkg cream cheese
- 1 cup cheddar cheese, shredded
- Salt and Pepper to taste
- Paprika for Garnish
- Boil the potatoes in water until tender, drain, and mash the potatoes in a mixing bowl with either a hand mixer, or stand mixer. Add the cream cheese, cheddar cheese, and about ½ tsp salt and ½ tsp pepper, and blend with mixer until creamy. Add more salt and pepper if you think it needs more seasoning. Set aside until ready to pipe onto casserole.
- Heat the olive oil in a large sauté pan, and add the onions, garlic, and carrots. Saute on low heat until a knife slices through the carrots easily.
- Add the ground beef to the onion and carrot mixture, and cook until no longer pink.
- Add the beef stock, Worcestershire sauce, tomato paste, and steak seasoning to the beef mixture and simmer until the sauce has thickened, about 15 minutes.
- Add the corn, peas, and lima beans to the pan, and simmer until heated through.
- Pour the beef and vegetable mixture into a greased skillet, casserole dish, or baking dish.
- Sprinkle with ½ cup Romano cheese.
- Top with the two cups of cheddar cheese.
- Preheat oven to 350 degrees.
- Spoon the mashed potatoes into an extra large piping bag that is equipped with a large star tip (I use Wilton #1M), and begin to pipe swirls of potatoes all over the top of the casserole, until it is completely covered.
- Sprinkle with paprika.
- Bake at 350 degrees for about 1 hour, or until the potatoes are golden brown.