Working from home

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.


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