Sunday, January 24, 2016

Mac and Cheese Shepherd's Pies

This has to be one of my kids most favorite meals.  I don't make them often but these always bring food joy to them.
 Dice 1 large onions and cook it in a bit of bacon grease or oil.  Sprinkle with thyme, granulated garlic and salt and pepper.

 Add 1 cup of corn, this is my frozen corn from last summer.  Add 3 diced carrots.

 Add 1 diced parsnip and 1 diced turnip.  Cook these until they start to soften.

 Add 1 pound of ground beef and 1 pound of ground lamb.  Cook it stirring until it is browned.

 Add 3 tablespoons of tomatoes paste.

 And 2 tablespoons of Marmite if you have it in your pantry.

 Add 1 cup of a hearty red wine and 2 beef bouillon cubes.

 Cook this at a simmer until everything is cooked through and it has thickened a bit.

 Make some mac and cheese.  I melted 6 tablespoons of butter and whisked in 6 tablespoons of flour.   Whisk it for a couple minutes. Add 5 cups of milk.  Add salt and pepper and grate in some nutmeg.  Cook, whisking until you see it thickening. I added 1 diced poblano pepper too.

 Stir in 5 cups of cheese.  I used cheddar, butter kase and velvetta.

Place some of the meat mixture into the bottom of your containers.  I like to make individual ones because I am a neat freak and I don't like the mac and cheese mixing into the meat when you serve it.

 Bake them at 400 degrees for 30 minutes.  Bake them on cookie sheets because they bubble over.

Let them cool a bit before serving. Decadent comfort food for a snowed in day.