Fiona Nelson
Shepherd’s Pie
Fiona adds different seasonings and vegetables depending on who’s coming for dinner.
6 medium potatoes 6
1 cup milk or cream 250 mL
3 tbsp butter 45 mL
2 tbsp chopped fresh chives 30 mL
1-1/2 lbs lean ground beef 750 g
2 medium onions, chopped 2
1 tbsp dried basil or oregano (optional) 15 mL
1 tsp (approx.) salt 5 mL
1/4 tsp (approx.) freshly ground black pepper 1 mL
1/3 cup whole wheat flour 75 mL
2 cup chopped sweet green and red peppers 500 mL
or mixed vegetables (optional)
Scrub potatoes and cut into chunks. Place in large pot with about 6 cups (1.5 L) water or enough to cover. Bring to boil over high heat. Reduce heat and simmer for about 20 minutes or until tender. Drain, reserving 3 cups (750 mL) of the cooking water. Return potatoes to pot and mash. Mash in milk and 2 tbsp (30 mL) of the butter until potatoes are fairly smooth. Stir in chives and season to taste with salt and pepper. Set aside.
In large skillet, brown beef over high heat, breaking up with a spoon, until no longer pink inside. Drain off fat. Reduce heat to medium and add onions, basil (if using), salt and pepper to skillet and cook, stirring, for about 10 minutes or until onions are softened. Sprinkle with flour; cook, stirring, for 1 minute. Gradually stir in reserved potato water until smooth. Bring to boil. Reduce heat to low and simmer, stirring often, for about 20 minutes or until thickened. Season to taste with more salt and pepper. Pour into 16-cup (4 L) casserole dish. Top with a layer of vegetables (if using). Spread potatoes over top. Top with dots of remaining butter. Bake in 350ºF (180ºC) oven for 30 to 45 minutes or until heated through and potatoes turn golden. Makes 8 to 10 servings.
Tip: To make Shepherd’s Pie ahead, cool potatoes and meat mixtures separately. Assemble, cover and refrigerate for up to 1 day. Uncover and bake for about 1 hour or until heated through.
Pineapple Upside-down Cake
Serve this cake warm with unsweetened whipped cream.
1 can (14 oz/398 mL) pineapple slices, 1
including juice
1/2 cup pecan or walnut halves 125 mL
1/2 cup packed brown sugar 125 mL
1-1/2 cups whole wheat flour 375 mL
1/2 cup granulated sugar 125 mL
1/4 cup oat bran 50 mL
1 tbsp baking powder 15 mL
1/4 tsp (a snickle) salt 1 mL
1 egg 1
1/2 cup milk 125 mL
1/2 cup vegetable (safflower) oil 125 mL
Drain pineapple slices, reserving juice. Place pineapple slices in bottom of 13- x 9-inch (3 L) glass baking dish. Sprinkle with pecans then brown sugar. Pour reserved juice over top. Set aside.
In large bowl, combine flour, sugar, oat bran, baking powder and salt. In separate bowl or measuring cup, beat egg with an electric mixer or whisk. Beat in milk and oil until well blended. Pour over dry ingredients and stir just until blended. Carefully spread over pineapple mixture in baking dish, smoothing to the edges with a spatula. Bake in 350ºF (180ºC) oven for about 30 minutes or until cake is golden and a tester inserted in the centre comes out clean. Place a large, rimmed serving dish inverted over baking dish. Immediately turn cake upside-down onto serving dish. Serve warm. Makes 8 servings.
