Guest Blogger: Mindy Bradley

Mindy (Julia) Bradley (Child)

My goal in life really is to be able to cook like Julia Child.  To attack the kitchen with the same joy and passion that she had.  To not turn away at the thought of simmering, searing, roasting, basting, stuffing, trussing, whatever it may be.  I love cooking, although, I'll be the first to admit that I often tend to shy away when there are more than 10 steps involved.  I will get a hankering for a dish then I will search for hours through cookbooks and the interwebs until I find what I'm looking for.  Often times I will take pieces from this recipe and from that recipe and combine them to satisfy my taste buds.  After I make it once, I will then add my own twist to it.  This makes Chase very nervous.  :)  A few times it has failed, but boy when it succeeds, I love that I can call that recipe my own!  My family cooked dinners, but other than my grandma's chicken and dumplings, we have no "signature" recipe.  I've made this my goal.  I love cooking for my family and have them rave over my dishes.  The place I am truly most comfortable is indeed the kitchen!

This recipe is one of those (sorta) make it my own.  It's based from Rachael Ray's Shephard's Pie.  My dad is probably the pickiest eater on the planet.  A true meat and potatoes kinda guy, as long as the meat is completely well done and the potatoes are mashed and have only salt and pepper on them.  So for your picky eater's pleasure, I introduce to you:

Dad Approved Shephard's Pie

2 sleeves Idahoan potatoes (I used buttery homestyle)
1-2 lb's hamburger (we used deer meat)
1 can corn
1 can peas & carrots
1 mini can peas & carrots
1 packet french onion soup
2 Tbs Butter
2 Tbs flour
1 cup beef broth
2 tsps Worcestershire sauce (4 or 5 splashes)

Cook hamburger meat, drain (if needed).  Add cans of corn and peas & carrots.  In small bowl (I used measuring cup), mix beef broth, worcestershire sauce and french onion soup (it won't be dissolved).  Melt butter in small saucepan, add flour and thicken.  Once thickened, add broth mixture and stir for a minute or two until it thickens.  Add mixture to meat and veggies.  Put in casserole dish (the size will depend on how much meat you make, use your best judgement), top with mashed potatoes and bake at 350 for about 30 minutes.  If you have cheese eaters you can cheese to the top of your potatoes before you bake it....my dad prevented this from happening.

My own notes*  You can use actual potatoes and make all that from scratch if you'd like, but I kid you not, these Idahoan potatoes and fantastic (and oh so easy)!  You can also change up the veggies that you put in it.  The recipe called for peas too....I didn't miss them.  :)  You can also use a fresh onion or onion powder. I feel as though the soup mix does it justice though.