A Mid-December’s Mellow Monday

Today is National Covered in Chocolate Day. Like we don’t have enough sweet temptations already during this time of the year? If I know Hubby, he’ll be making his amazing Chocolate Covered Cashews again this year.

A few years back I taught Hubby how to melt chocolate in a double boiler, add a little lard to get a nice consistency, then add cashews. Line a cookie sheet with parchment paper, then drop spoonfuls of the chocolate covered nuts to make Cashew Clusters. He was so thrilled to be able to make his favorite treat all on his own, it’s become his Holiday specialty.

Just as Thanksgiving was different for us this year, so too is our White Elephant Christmas. Typically my family gets together at the family farm on Christmas Day for a gift exchange. As you know by now, the family farm is up for sale. My Dad and his second wife have called it quits after 42 years of marriage. As you can imagine, not much makes sense to me these days. I love my Dad. He will always be my Dad. But his wife has also been a part of our family for a very long time. While not my mother (and no one can every take the place of our mothers) she has been a friend. I refuse to take sides as Hubby and I walk the Divorce tightrope and split our time as best as we can.

Since my son is joining us this year for Christmas Supper, we’ve decided to host our White Elephant party between Christmas and New Years. Rather than have a gift exchange after a big Christmas Supper, we’re serving bite-size Appetizers and Desserts instead. With that in mind, we’re putting off the chocolate covered goodies just a bit.

Today, let’s talk about a filling and satisfying Mellow Monday Supper. I would have called this a Sheppard’s Pie, but that would be wrong. Americans think any pie topped with mashed potatoes is a Sheppard’s Pie. However; my European friends have corrected this misconception. Only those made with lamb are Sheppard’s Pies (no dah!), the rest are Cottage Pies. The problem with calling this a Cottage Pie is that most Americans don’t know what that is. Hum, guess it’s up to those who “know” to inform those who don’t. Whatever you want to call a mashed potato pie, there is no denying its homey comfort on a cold December night.

Southwest Inspired Cottage Pie
8 medium-small Russet Potatoes
1 lb Ground Beef
1 cup Water
3 tablespoons Beef Bouillon
1 teaspoon dried Rosemary
Salt to tste
Black Pepper to taste
1 teaspoon Steak Seasoning
1 tablespoon Onion Flakes
1-1/2 cups frozen Southwest Blend Mix Vegetables

Peel and cube potatoes. Place in a pot, cover with 1 inch of water. Bring to a boil. Cook potatoes until tender, about 15 minutes. Drain well, then mash.

Note: If you wish to pipe the mashed potatoes, add a little butter and some milk or cream while mashing for a better pipping consistancy.

Heat oven to 350-degrees. Lightly grease a 2-quart casserole dish. Set aside.

In a large heavy skillet, cook ground beef until browned, breaking into small pieces as it cooks. Drain excess fat from skillet, return meat to pan. Add water and beef bouillon, stir to blend. Season wit rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook stirring occasionally, over medium heat until most of the water has evaporated.

Pour meat mixture into the prepared casserole dish. Dollop top with mashed potatoes, spread out evenly. Or for a more dramatic presentation, pipe the potatoes as you would frosting. Bake in the heated oven for 25 minutes or until potatoes begin to brown.

Serve with a simple salad of lettuce, tomato wedges and sliced mushrooms. Hope you enjoy!

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Your ways, O LORD, make known to me;
teach me Your paths,
Guide me in Your truth and teach me,
for You are God my savior.