Ground beef, chop meat, whatever you may call it, the ingredient seems to reappear in the same old recipes in this house. Meatballs are the number one choice, tacos, meatloaf, and chili are the standards. When I buy groceries I don't always have a plan for all the items I purchase and this week's mystery was how to use this meat in a way I was not tired of and would be appealing to at least 3 out of 4 family members.
A variation on a Shepherd's Pie seemed to be the answer, but honestly, I did not feel like doing much work.
I began with a large saute pan of onions, celery and carrots in a splash of olive oil with salt and pepper.
Once the veggies were a little soft, I added the ground meat directly to the pan to allow the vegetables some more cook and soften time.
The mashed potatoes were prepared and served separately as was the brown gravy (which is a cheat - I use Bisto granules
Creative, quick and fairly painless we enjoyed the less than glamorous but packed with familiar flavor meal. It's a dish we don't have very often and though the vegetables were a bit more crisp than some may prefer, we enjoyed the modernized version.
Some flavor combinations, like meat and potatoes, are classic and while they may be revised through the generations, the profile stays the same. The results leave the diners with a sense of comfort and a feeling of being quite Fed Well.