One of the advantages of working from home is you can cook lunch. And dinner. Your office suddenly has a full gourmet kitchen staffed with a chef available on call whenever you want.
Today’s lunch was a quick Shepherd’s pie:
The recipe is a quick one that I’ve been using for years. It isn’t a culinary masterpiece, but lunch doesn’t have to be.
2 large Russet potatoes
1 bag of frozen corn
1 medium white onion
1/2 can beef stock
one can tomato soup
3 tbsp butter
2 tbsp Worcestershire sauce
1 lb lean ground beef
Salt and pepper
Cut two large russet potatoes into slices and remove skin. Steam for 30 minutes. When potatoes are nearly done (~5-10 minutes), microwave a bag of frozen corn, and dice one onion (ok, it’s not first in this recipe; sue me). Preheat oven to 375.
Over medium heat, saute onion in one tablespoon butter with copious amounts of freshly ground pepper; on second burner, brown one pound of ground beef, seasoned with salt and two tablespoons Worcestershire sauce.
When potatoes are done, add two tablespoons of butter and half a can of beef stock, and roughly mash with a fork.
Drain the meat mixture and combine with the onions and one can of tomato soup. Put mixture in oven safe pot; top with potatoes. Cook for 30 minutes; broil uncovered for 10 minutes or until potatoes are browned.