recipe | Sewing with Scooby Snacks

While making supper Friday I snapped some pictures with my iPhone. I thought I would share with you this version of my mom’s shepherds pie 🙂 Traditionally the topping is mashed potatoes but to mix things up a bit my mom decided to slice thin potatoes and just cook them that way with butter and salt and pepper.

First off cook 1 1/2 pounds of ground beef with salt and pepper to taste with 1 clove of garlic (or 2 if you really like garlic) finely minced.

I got so caught up in my potatoes I forgot to get a shot of the corn! I know corn is so exciting lol.

Take a can of cream corn and layer that on top of your ground beef along with two cans of regular corn and spread that layer even as well. This brings a lot of moisture to the dish as well as flavor. Who doesn’t like corn right?

Next take 4 potatoes or so (mine are puny so I have a few more) and roughly peel them. Now slice them into thin slices. This is where I break out my mandoline to make short work of this process 🙂

Layer your finely sliced potatoes on top of the corn layer and sprinkle with salt and pepper and a drizzle of EVOO

Hmm because I’m french I need to add butter right here!

and cheese…..(flakes of Parmigiano-Reggiano)

Ok into a 425 Degree oven it goes for 40-45 minutes till the potatoes are tender.

Voila:

I served this with a nice light herb salad with fresh tomatoes

Bon Appetite! This is so easy to make and delicious I hope you guys try it out 🙂

Viola's Sheppards Pie

Servings: 6-8
Time: 1hr
Difficulty: easy
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Ingredients:

1 1/2 pounds of ground beef
salt and pepper to taste
1-2 cloves of garlic minced.
1 can of cream corn
2 cans of regular corn
4 medium size potatoes
1 tbsp of EVOO
4 tablespoons of butter cut up in pieces
1/2 cup of Parmigiano-Reggiano cheese

Directions:

Preheat the oven to 425 degrees. In a large skillet brown your ground beef with salt and pepper to taste, along with your garlic. Layer this into a 9X12 pan. Layer the cream corn next then the 2 cans of regular corn.

Roughly peel your potatoes and slice thinly. Layer this on top of the corn add your salt, pepper, EVOO, butter and cheese.

Place in oven for 40-45 min (till potatoes are fork tender) Let cool for 10 min and enjoy!

Ingredients:

6-8 lamb chops (which mine were quite small)

1/2 cup of Extra Virgin Olive Oil

1/4 cup of freshly squeezed lemon juice and the zest from that lemon.

1 tsp of freshly cracked black pepper

1 tsp of dried oregano

2 tsp of kosher salt

3 garlic cloves minced fine

2 tsp of fresh thyme

2 tbsp of freshly chopped rosemary

Directions:

4 hours prior to the time you would like to start to cook your lamb you need to start marinating them. So take all the ingredients minus the lamb and place in a gallon size zip lock bag and give it a good shake to mix all the ingredients up.

Put your lamb chops in the bag and let the Marinade begin! After 2 hours flip your bag to make sure all surfaces get to hang out with the concoction.

When you are ready to cook your lamb preheat your grill to 450 degrees and place chops on hot grill. After 5 minutes flip your chops for another 5 minutes for medium rare or till the internal temp is 140 Degrees. Let rest for 5-10 minutes before cutting into the meat or you will lose all that moistness. Meat has to rest before you can dive into it. Patience and you will be rewarded with tender juicy meat, haste and you will have dry, tough meat.