Sheppard's Pie a la Resilientista
This my go to for a make ahead meal that will provide plenty of leftovers for later in the week or for freezing. It's also a great comfort food and perfect for when friends are coming for dinner - all the clean up is done ahead of time, leaving you free to enjoy your time together.
5-6 Yukon Gold potatoes
450 - 500 g lean ground beef
1/2 tsp tumeric
1/2 tsp dry oregano
1/2 tsp dry basil
1/2 tsp garlic powder
fresh ground pepper to taste
1/4 C. red wine
1 cup frozen corn
1 cup frozen peas
1/2 stick salted butter
1/4 C. milk
Create the Magic:
Peel, cut potatoes into quarters and place in water bring to a rapid boil and reduce heat. Let cook until tender about 20 minutes.
While potatoes are cooking, place ground beef in skillet on medium high. Add spices and reduce heat to medium. Mixing spices into ground beef with wooden spoon until brown.
When potatoes are cooked, drain water, add milk and butter, using a hand mixer whip until smooth and creamy. Top corn and peas with whipped potatoes.
If using the next day - cover with saran wrap and place in fridge overnight. Remove from fridge and let sit at room temperature while oven is pre-heating to 350°F - place on low rack - heat for 30-40 minutes; then move to top rack and broil until top is golden brown.
If you wish to eat ASAP ... pre-heat oven to 350°F as you are preparing Sheppard's pie. Once you top with whipped potatoes - place in pre-heated oven for 30 minutes;then move to top rack and broil until top is golden brown.
In either option - let sit for 5-10 minutes before serving.