RECIPE
FOOD
ARTICAL
(GOOD NUTRITION,
ETC)
RECIPE
SHEPHERD’S PIE

1 teaspoon plus 2 tablespoons unsalted butter
2 onions, diced
2 large cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
2 pounds ground lamb or beef
3 tablespoons tomato paste
1 cup canned crushed tomatoes
I bay leaf
3 tablespoons minced flat-leaf parsley leaves
1/2 pound button or cremini mushrooms, trimmed and quartered
2 cups carrots diced
I box frozen peas
1 box frozen baby Lima beans
I large egg
4 cups mashed potatoes
salt
pepper

Grease a 3-quart 2- to 3-inch-deep gratin dish or casserole with a 1 teaspoon of butter.

In a large skillet, heat 1 tablespoon of the butter over medium heat. Md the onion and saute, stirring
frequently, until golden, about 6-8 minutes. Add the garlic and thyme and cook for 1 minute more. Add
the meat, break it up with a wooden spoon, and cook until the meat loses its red color, about 6-8
minutes. Season lightly with salt and pepper and add the tomato paste and cook for 1 minute more. Add
the crushed tomatoes and bay leaf and bring to a simmer. Cover and cook for 15 minutes.

Remove the bay leaf and spoon off any excess fat if needed. Stir in the parsley and add salt and
pepper to taste.

Preheat the oven to 350 degrees F. Spread the meat mixture over the bottom of the casserole, top with
the mushrooms, and then the carrots, peas and lima beans. Beat the egg into the potatoes and spread
them completely over the vegetables to finish the pie. Bake for 45 minutes to I hour, until heated through.
- From Hampton's Recipes
EAT
HEALTHY!
FOOD FOR THE SOUL
History informs us of past
mistakes from which we can
learn without repeating
them.  It also inspires us
and gives confidence and
hope bred of victories
already won.
William Hastie
You  learn  today’s answers
from  yesterday’s mistakes
.
MALIK  SPELLMAN


Time can be your enemy or your
friend.
Ray Charles
RECIPE