I don’t know about you, but in my house Wednesday’s are known as Wild Card Wednesdays. That means on the Weekly Menu Planner, anything goes for Wednesday’s Supper. We might even have breakfast for dinner if the mood strikes.
On the National Front, today is Strawberry Rhubarb Pie Day. Strawberry Rhubarb is one of Hubby’s favorites. So why not share a pie recipe today? Simple, I don’t ever make Strawberry Rhubarb Pie. Just as there are certain things I only eat when dinning out because I’m the only one who will eat it, Strawberry Rhubarb Pie is one of those things only Hubby will eat. While I don’t particularly care for Rhubarb, I cannot stand strawberries that have been cooked into a pie. While I like strawberry jams, I do not like the consistency of lumpy cooked strawberries. It’s a textural thing. So no pie today.
Today is also National Donald Duck Day. On June 9, 1934 Donald Fauntleroy Duck was born, making his screen débuted in the Wise Little Hen. In his second film appearance, Orphan‘s Benefits, Donald is introduced to his comic friend, Mickey Mouse. Not long after that, the Duck Family grows with the introduction of his girlfriend, Daisy Duck, and his nephews, Huey, Dewey and Louie. So Happy Birthday, Donald!
Back to today’s recipe – since I won’t be making Hubby one of his favorite desserts, I’ve made one of his favorite suppers instead. It’s becoming a favorite with Kiddo, too. This is especially simple if you use cheats like Instant Mashed Potatoes and frozen vegetable. Of the various Cottage Pies I’ve made for my love over the years, this is one of my favorites. It’s easy, and that’s always a plus. But more than that, the filling is packed full of flavor. Hope it becomes a favorite in your house, too.
Happy Wednesday Everyone!
Weeknight Cottage Pie
2-2/3 cups Water
1 teaspoon Salt
4 tablespoons Butter
1-1/3 cups Milk
2-2/3 cups Instant Mashed Potatoes
Heat oven to 375-degrees. Spray 11-inch by 7-inch (2-quart) glass baking dish with cooking spray.
Bring water to a boil in a 2-quart stockpot. Season with salt, add butter and stir until butter has melted into the water. Add milk, continue to heat to a boil. Immediately remove from heat, add potato flakes. Stir until flakes and liquid are well blended to form mashed potatoes. Cover and keep warm until ready to use.
1 small White Onion
1 teaspoon Olive Oil
1-1/2 lbs Ground Beef
2 cups frozen Mixed Vegetables
3 tablespoons Tomato Paste
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1-3/4 cups Beef Stock
2 tablespoons Flour
Finely dice onion. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, whisk stock and flour together to create a slurry. Add stock mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick.
Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
Bake 20 minutes or heated through. Serve and enjoy.