I had another post written and ready to put up but things change. I am still working on Virtuous Woman. Just not as fast as I would like. It has been a busy week with doctors, errands and just feeling icky so I did not get as much stitching done as I had hoped.
I am still waiting on Little Birds by BBD to arrive with the thread pack. Oh, and the fabric. But I have everything set up to store it all in when it arrives.
Another new stitch will be Quaker Bluebirds by Willow House Samplings. I am not a big fan of Quaker designs but the birds on this piece won me over. Also, I have been wanting to do a solid red sampler for a while but was waiting to find the right one. This is it.
I seldom work on more than one piece at a time but for some reason, I changed it around this year. Several (or more) projects on rotation but in no particular order. Just whatever strikes my fancy to work on. I am playing around with the idea of making weekends, Christmas stitching. Nothing is written in stone so no pressure. It should be interesting to see what happens!
The recipe of the week is Shepard Pie. This is a quick fix but very filling! No need to make any sides other than some bread because all the veggies are in the pie! I use instant mashed potatoes because peeling the potatoes causes hand cramps!
Ingredients
- 1 pound ground beef
- 1/2 medium onion chopped (roughly 1/2 cup)
- 1 garlic clove crushed or minced
- 3/4 cup tomato paste one 6-ounce can
- 1/4 cup Worcestershire sauce
- 1 1/2 cups beef broth
- 4 cups frozen mixed vegetables or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
- 1 pound white or russet potatoes peeled and cut into about 1 inch chunks
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1 cup shredded cheddar cheese divided
Instructions
- Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray.
- Peel and cut the potatoes into about 1 inch cubes, and place the potatoes and a pinch of salt into a pot of cold water.
- Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender.
- While the potatoes are cooking, heat a skillet over medium heat.
- Add the ground beef, onion, garlic, and a pinch of salt and pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.
- Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
- While the meat mixture is simmering, drain the potatoes and return to the pot.
- Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and 1 teaspoon salt to the potatoes. With a potato masher or hand mixer, mash to desired consistency.
- Add the meat mixture to the prepared casserole dish, then top with the mashed potatoes and remaining cheese.
- Bake for 30-35 minutes, or until heated through, and cheese and potatoes are slightly browned.
Until next time may you have simple days and an uncluttered heart.
