Christmas is over and I imagine the traditional fare and leftovers are all gone. We didn't do a traditional meal this year and kept with the usual dinners - grilling fish, spaghetti and so on. Next year we will probably get back into the groove. We didn't get the tree out and decided after a while it wasn't worth climbing into the attic. Then we saw a very cool, pre-lit tree for half price at Walmart. So we bought it and on Christmas eve - we put up this tree. It took up almost all of the Subaru with the seats let down.
It had been unseasonably warm here for quite a bit but now we are getting very cold temps. A few frosty mornings, nothing like what folks in Minnesota or Wisconsin are getting. Thankfully.
When the weather is cold, we enjoy a vegetarian version of Shepherd's Pie. Healthy and easy to toss together plus it's a comfort food. Warming.
The prep isn't complicated but I sure messed up the kitchen with multiple dishes and pots. My mixer is a dream to use but I like to get that metal bowl cleaned right away so nothing sticks.
So how easy is it? I sauteed onions, garlic, corn, tomatoes, a can of beans (your choice of small white beans, kidney, red beans or black), a good dose of Worcestershire sauce and a small can of tomato sauce. Get the mixture bubbling while the potatoes are boiling.
Turn the veg mixture into a small casserole dish and sprinkle with cheese. This time I used sharp cheddar.
After ladling potatoes on top of the vegetable mixture you just pop in the oven at 375 F for 25 minutes. I took advantage of that time to read my new book. (Just discovered Nicci French and the Frieda Klein series. Loving it so far.)
The mixture of white potatoes, cheddar and paprika makes a pretty sight once it melts together. I suggest letting it sit 5 minutes before digging in so you don't burn your mouth.
Coming up I have a fast and healthy lunch to share. It's also vegetarian fare and a great go-to if you are short of time for a lunch idea.
I am sharing this with Beth Fish's Weekend Cooking Series.
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