Attitude Adjustment

Looking out my kitchen window this a.m. it is a glorious early autumn Sunday - for a split second when I awoke I had this lightning bolt of panic that it was Monday and that I had slept through my alarms ((yes, plural, alarmS...)).

The mountain ash is resplendent with red-orange fruit ((you may call this tree the Rowan)), and the birds are already dining on the bounty and pooping purple on my car! LOL Funny how that orangey fruit converts to dark purple through the birdie poop factory! There is also a misty cover on the ground and the sun is shining through it - yellow and cheerful. Our trees are still very green - birch, apples and the oaks in the playground. But it is getting very cold at night and yesterday a.m. I actually put the furnace on to get the dampness out of the house.

Knowing it is Sunday is wonderful -- some things to do around the house: laundry, floors, plants etc. but also there is time to connect with my kids and make what I call a "real meal".

Growing up, I was one of those fortunate kids of the 1970's who had a parent at home full-time ((usually the Momma!)), and every type of commerce shut down by 5 or 6 p.m. allowing families time to relax, engage in leisure activities together etc. Today's parent is typically "on" 24/7/365 -- very different!

All this musing leads to the Sunday meal -- today I am making Shepherd's Pie for my family. Recipe will follow, below. It is really more of a method, and leaves room for your customization to your tastes, preferences of the diners, and in relation to what is fresh and available at home and in your market.

A nice salad or fruit and veggie plate is the only accompaniment needed; hope you will try and enjoy.

Pam's Shepherd's Pie

2 lb. lean ground beef
2 medium cooking onions, finely chopped
2-3 cloves fresh garlic, minced
2-3 Tbsp. flour or cornstarch
1 tsp. salt
1/4 tsp. ground black pepper
2 cups sliced fresh mushrooms (any variety, but Crimini or Portobello are great with beef)
3 lbs. potatoes, boiled and mashed (reserve water for gravy)
2-3 ounces red or white Vermouth (for gravy)
3 cups diced fresh carrots, blanched
3 cups fresh or frozen corn kernels, blanched
2 cups fresh or frozen petite pois, blanched
Dash of ground paprika

Method:
Peel and boil the potatoes in salted water. Mash with butter and milk and cover for later use. Reserve the water from the potatoes for gravy.

Meanwhile, brown the beef over medium-high heat, stirring constantly; adding the onions, garlic, salt, pepper and mushrooms in that order, allowing the onions to saute until clear and tender before adding the garlic and remaining ingredients. Mushrooms should be fully cooked and lightly browned before proceeding to make the gravy.

Reduce heat to medium-low, add the flour and stir constantly to make the roue for the gravy. Cook the roue about 2-3 minutes and then gradually add in enough of the potato water to make a nice gravy. You want the gravy to be thick enough to allow it to cook down in the oven, but not so runny that it becomes a soup! This is of course a preference -- our family likes it a bit creamy; you can adjust the gravy thickness to your tastes/preferences.

Cook the meat/gravy mix for about five minutes and add in the Vermouth - stirring occasionally while you cook the mixture for another 2-3 minutes. When the mixture is at the desired thickness, pour it all into a medium roaster or casserole dish. Layer the blanched vegetables over the beef, and finish with the mashed potato layer. Drag the tines of a serving fork throught the potatoes to make a decorative top and sprinkle with a dash of paprika for colour and flavour.

Bake in the oven, uncovered, at 325 degrees Fahrenheit for 35 minutes or until heated through. You can reduce the heat and continue to warm this dish to align with your desired meal time. Cover with foil to maintain moisture, if you are warming the dish more than 15 minutes. ENJOY!