I’ve been planning on (re)introducing food posts to this blog for a while, now, so here goes. (It’s a particularly good time because I need to review The Bone Clocks but am having a hard time settling it in my mind.)

I have a ginormous stack of cookbooks at home, but I tend to get most of my recipes from Pinterest, which is a pity because so many excellent recipes are just plain ugly. Like this one! (I’ll put a lovely photo of a sunset down at the bottom so your eyes aren’t assaulted by Facebook’s choices of images.)

This is my dad’s recipe for what seems to be a non-traditional Shepherd’s Pie, which is funny because I don’t think I’ve ever had traditional Shepherd’s Pie – you know, the kind onto which you pipe out mashed potatoes and stick in the oven for however long. Traditional Shepherd’s Pie, though, is much more photogenic. This recipe involves no baking and only takes a few minutes to make, so it’s good for weeknights. It involves one specialized ingredient, but I’ll get to that in a minute.

Here’s how to make it, in brief: Brown your ground beef, kind-of drain it, add vegetables, add spices, pour it over mashed potatoes. The End.

Easy, right?

Well, here’s the (very minor) catch: it involves Kitchen Bouquet. I’ve never used it for anything other than this specific dish, and every time I have to buy it, finding it is a nightmare. Sometimes it’s near the spices, and sometimes it’s near the barbecue sauce. Most grocery stores have it. Here’s a photo of it next to the organic, non-chemically cream of mushroom soup I insist on using even though I’m adding All the Chemicals with Kitchen Bouquet:

I promise it’s worth it. Here’s a lovely before-and-after shot:

Kitchen Bouquet makes a huge difference in color and taste and is one of the very few situations when I will willingly deposit chemicals into my food. Just do it.

And don’t neglect the mashed potatoes! I make these ugly, too!

I leave the skin on because Fiber Is Good for You. 2 or 3 good-size potatoes should suffice. I just boil them until they’re soft, then dump them in a bowl with a dash of salt and however much butter and milk I feel like adding. I like them plain and lumpy.

And there you have it! An excellent, but very ugly, recipe for Shepherd’s Pie that won’t set you back any oven-time. Of course I choose what is quite possibly the ugliest recipe I have for a first recipe post. Anyway, let me know if you try it.

Shepherd’s Pie
Author: Lindsay’s dad (or grandmother?)
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1/2 large green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 can cream of mushroom soup
  • Salt to taste
  • 1 tsp black pepper
  • 1/8 tsp cayenne
  • 1 Tbsp Kitchen Bouquet
  • Mashed potatoes (3-ish)
Instructions
  1. Brown the beef, half-ass drain. Add veggies, cook until soft. Add salt and pepper. Add cream of mushroom soup. Add Kitchen Bouquet, add more if not brown enough. Put on top of mashed potatoes.
Notes
.05 carb factor for the meatz. In case you’re counting.

Aaaand here is our beautiful sunset that will end up on Facebook. Dog-walking is an excellent activity.

sunsethighland