Shepherd's Pie

Looking for some comfort food as the weather gets cooler? I made this recently for a simple dinner with friends, and it was enjoyed all around.

SHEPHERD'S PIE

adapted from WeightWatchers Simply Delicious

makes 6 servings

1-1/2 lbs. potatoes (about 3 large), cut in about 1" chunks (I leave the skins on the potatoes, but you can peel if you prefer)

1 t. olive oil

1 large onion, finely chopped

2 garlic cloves, minced (minced garlic from a jar is fine)

1 lb. ground beef or lamb

14-1/2 oz. diced canned tomatoes with juice

1 cup frozen peas, thawed

1/2 t. salt (divided in half)

1/4 t. freshly ground pepper

1/2 t. dried oregano

1/2 t. dried thyme

about 1 t. butter

about 1/4 cup milk

1.     If you think of it in advance, measure out a cup of frozen peas early in the day and let defrost in the refrigerator. Or you can take them out when you start preparing the meal and put them in a bowl of cold water to defrost, then drain.

2.     Preheat the oven to 375 degrees.

3.     Put the potato chunks in cold water to cover, in a large pot.  Bring to a boil and then simmer until tender when tested with a fork, about 20 minutes total. (Instructions for finishing the mashed potatoes in step 6 below.)

4.     While the potatoes are cooking, heat a large nonstick skillet. Put in the olive oil and heat up. Add the onion and garlic and sauté until softened, about 3-4 minutes. Add the beef or lamb and brown, breaking it apart as it cooks, about 5 minutes. Drain all excess fat from the skillet.

5.     Stir in the tomatoes (with their juice), peas, 1/4 t. salt, pepper, oregano, and thyme. Bring to a boil. Reduce the heat and simmer, stirring occasionally, about 10 minutes.

6.     When the potatoes are done cooking, drain them and then return to the saucepan. Sprinkle with 1/4 t. salt. Mash in the butter and then the milk, adding more milk if needed to get to a good consistency.

7.     Spread the meat mixture in a 9" baking pan or a 1-1/2 quart casserole. Spread the mashed potatoes evenly over the meat. Bake until the potatoes begin to brown and the filling is bubbly, about 20 minutes. Let stand 10 minutes before serving.

269 calories per serving

Korean beef in lettuce leaves

David makes this recipe, and I enjoy eating it. I've told him I'd be happy to eat this every week!

korean beef in lettuce leaves

4 servings

adapted from The Flat Belly Diet Cookbook

sauce

3 T. orange marmalade

2 T. soy sauce

1 T. hoisin sauce

1 T. freshly grated ginger

1 clove garlic, minced

1 lb. 93% lean ground beef

1/4 cup canola oil

8 scallions, sliced

2 carrots, finely chopped

1 red bell pepper, seeded and finely chopped

a head of Boston or Bibb lettuce leaves (romaine or red leaf lettuce also fine)

In a small bowl, whisk together the 5 sauce ingredients.  Set aside.

In a large skillet, sauté the ground beef (no extra oil needed yet) until it is browned and cooked through. Drain off the grease.  Put the cooked beef into a bowl and set aside.

In the skillet the beef was cooked in, heat the canola oil over medium-high heat. Cook the scallions, carrots, and pepper for about 5 minutes, stirring often, until the veggies are cooked through.

Add the beef back into the pan, add the sauce mixture, and cook, stirring for another 5 minutes.

Spoon the beef mixture into the lettuce leaves and serve, or roll like a wrap to eat.  If using Boston or Bibb lettuce, the first few leaves are usually large enough for a wrap. After that, just put the beef on top of a curled up leaf, cut up and enjoy.

Picadillo

There are versions of Picadillo from a number of countries; Wikipedia lists variations from Cuba, the Dominican Republic, the Philippines, Puerto Rico, and Mexico.  The version below is from one of my many WeightWatchers cookbooks, and is good either served over rice or rolled up in a tortilla.  Quick and easy to make, with simple ingredients.

PICADILLO

6 servings

adapted from  WeightWatchers, In One Pot

1 T. vegetable oil
1 large red bell pepper, seeded and chopped
1 onion, chopped
2 large garlic cloves, minced
1 lb. lean ground beef
1-1/2 c. canned crushed tomatoes
1 cup frozen peas
1/4 cup raisins, chopped
2 T. pitted green olives, chopped (with pimentos fine)
1 t. ground cumin
1 t. hot pepper sauce
salt and pepper to taste
2 cups cooked rice

Heat the oil on medium heat and saute the pepper, onion and garlic.  Cook until the onion is golden, about 8 minutes.  Add the beef, breaking it up, and brown the meat, about 6 minues.

Stir in all the other ingredients except the rice.  Bring to a boil, then reduce heat and simmer, covered, about 10 minutes.  Serve with rice.  Or instead of rice, heat up corn tortillas and use as a stuffing for those.