It's all gravy, baby.

Two days in a row! I told you I was whole-assing it.  I also told you I would document every slice, dice and saute from last night's meal.  I haven't been that anal in a long time.  I hope you enjoy it! 

After yesterday's gray post, my dad told me to 'quit being a boob,' and ironically, things are falling into place.  As it turns out, I will continue teaching wellness classes and am hoping to get on part time at the agency where I am currently working.  So, as my wise friend reminded me, things always fall into place despite the amount of stress and anxiety associated with change. 

Needless to say, thanks for your kind words.  I made shepherd's pie yesterday, shared a bottle of wine with a friend and woke up optimistic and excited for the next chapter of my ever-ambiguous future.  I just signed up for round two of yoga teacher training! in SALT LAKE CITY!!! SLC friends, I am coming to you the first weekend in December.  Sushi. Sushi. Pho.  Okay?

I am off to a chronic disease management symposium for the day where I'll be promoting the wellness class I teach (yes, huge departure from English but you never know what will come of it) and then I have plans to make a DESSERT!  Very rarely do sweets grace the pages of Hail's Kitchen so check back, as this one is pumpkiny and marshmallowy.

Until then, shepherd's pie:

I was attempting to take a photo of my trusty cast iron skillet and this snuck in:

My Halloween costume.  It is far from gray.

Yukon gold.

I decided after the first potato that I wanted the skins on.  I prefer chunky mashers.

Crush garlic with the flat side of your knife, the underside of a cup or jar -- you get the picture.  You will never want plain ol' mashed potatoes again after you try this easy addition. 

Italian parsley, not to be confused with the curly stuff.  

My trusty potato masher.

I love pomegranate season. Another handoff from my giving mom.    

Try this salad: pomegranate seeds with crumbled feta and greens.  

Knorr gravy = delicious.

Shepherd's Pie

1 lb ground meat (I used ground lamb)

1 large onion, diced

2 carrots, diced

3 cloves garlic, diced

1 cup frozen peas

2 tbs Italian parsley, chopped

1 cup beef broth

1 tbs worcestershire sauce

1 tbs tomato paste

liberally grinding of black pepper

salt to taste

Mashed potato topping:

4-5 large potatoes (I used yukon gold and left the skins on)

3 cloves garlic, crushed

1/2 cup (or more) 1/2 and 1/2

2 tbs unsalted butter

salt and pepper to taste

Preheat oven to 375 degrees.  In a cast iron skillet or large saute pan heat 2 tbs canola or olive oil to medium heat.  Add the diced onion, carrot and garlic.  Cook for about 2-3 minutes or until reduced in size and translucent.  Meanwhile, bring a pot of salted water to a boil and add the potatoes and garlic.

Add the ground meat to the vegetables and cook until no longer pink.  Add the worcestershire and tomato paste and stir well.  Add the broth and peas and allow the broth to reduce a bit -- cook for about 5 minutes.  Add the Italian parsley, and season liberally with black pepper and salt to taste.  

Simmer potatoes until they are folk tender.  Drain and return potatoes (and garlic) to the hot pan to cook out any moisture.  Add the butter and cream and mash to your desired consistency.  Season with salt and pepper to taste.

Transfer meat and veggie mixture to an oven-safe dish or keep in cast iron skillet.  GENTLY! spoon the potatoes on top of the meat until all of the potatoes are used and the shepherd's pie is evenly covered.  Bake for about 30-40 minutes or until the top has browned a bit and the edges are bubbly.  Allow pie to sit for about ten minutes before you delve in.  Serve with brown gravy and enjoy!