Last night’s conversation at the Hassienda went a little something like this:
Me: How was your day?
Hass: Great! How was yours?
Me: Is that a rhetorical question? It was Monday. You know we don’t get along.
Hass: I was very productive!
Me: It drug on and on and I feel like I accomplished nothing. Nada.
Hass: Mondays are my busy day. It just flew by!
Me: I thought it would never end.
Hass: I looked up and it was time to go home.
Me: (Glare) Eat your dinner Mr. Monday.
I guess some of us can cope with Mondays and some of us, well not so much. I guess in his case it’s just the luck of the Irish.
Except he’s German.
Double Mash & Guinness Cottage Pie
- 2 golden potatoes, skin removed, diced and cooked
- 1 sweet potato, skin removed, diced and cooked
- 4 ounces Sour Cream
- 5 cloves roasted garlic
- 1 stick butter
- 1 pound frozen ground meat; beef, turkey, pork or chicken
- 1 bag frozen, mixed veggies
- 1 onion, diced
- 3 tbsp. tomato paste
- 1 cup Guinness
- 1 tsp. Thyme
- Salt & pepper to taste
Add ground meat to a large skillet with diced onions. Cook until meat is browned and onions are cooked. Add remaining ingredients and stir well. Allow to simmer until most of the liquid has evaporated, about 15 minutes.
In a large mixing bowl add hot potatoes, garlic, sour cream, salt, pepper and butter. Mash with fork or potato masher until a creamy consistency is reached.
Place meat mixture into a deep dish pie plate. Top with potato mixture. Bake at 350 degrees for about 30 minutes or until potatoes start to brown on the tips. Sprinkle with cheese or fresh Parsley if desired.
Note: I learned today this is Cottage Pie, not Shepherd’s Pie. The difference being true Shepherd’s Pies are made with Lamb or Mutton 🙂 Thanks Mr. Fitz! 🙂
Y’all. Life is too short to eat ugly food.