by Renee Turner

Easier ways to ditch the drive-thru for the dinner table

Whether it’s planned or spontaneous eating with friends or family is a form of communication and community and has been since the beginning of time.

A good meal shared with loved ones can be an informal therapy session, a way to meet new friends, a way to celebrate holidays or just a time to catch up with one another.  I grew up in a real life “Leave it to Beaver” household, where my mother gathered us around the dinner table every evening with a home-cooked meal.  We would all take turns talking about our respective days and any upcoming activities.  As an adult, I still hold that tradition close to my heart.  Unfortunately, life seems to be a lot more hectic and days a lot shorter than they used to when I was a kid but I am my mother’s daughter so I had to find the way because I certainly had the will.

I knew I had to find a way to ditch my nightly drive-thru encounters and get back to the moments I still cherish from my childhood and wanted to share with my own family.   Whether you’ve heard of them as “One pot wonders” or “One Dish Dinners” they came to the rescue and put my family meal time back on the map.

Below is one of my family favorites that hope you and your loved ones can enjoy.

Hearty Shepherd’s Pie

Yield: 6 to 10 servings

• 6 to 8 cups mashed potatoes, fresh or instant
• 1 pound lean ground meat (beef, chicken, pork, lamb etc)
• 4 to 6 cups unsalted beef broth, drippings or canned broth (reserve 1 ½ cups)
• 1 medium onion, finely chopped
• several green onions finely chopped, (optional)**
• 1 cup flour
• 1/4 teaspoon baking powder
• 3 to 4 large eggs
• salt
• Canned or frozen peas, carrots and corn
• 1 cup shredded medium Cheddar cheese

Prepare mashed potatoes. Set aside.

In large deep skillet add onion and ground meat, cook until meat is done and onion just tender. Drain fat. Add 4 cups beef broth. Heat to boiling. While broth mixture is heating mix the dumplings.

In a large mixing bowl add together flour, dash of salt, baking powder, and 3 eggs. Mix together until well mixed and forms ball. If mixture is still dry add the other egg. Turn onto well-floured surface and form into ball as for making noodles. Cut into nickel size balls or smaller.

As soon as broth is boiling, add dumplings and simmer until tender. If broth becomes too thick add more broth as needed to thin slightly.

As soon as dumplings are tender, thicken mixture with flour (Use reserved 1 ½ cups of broth to whisk with flour to avoid getting lumps) to a thick gravy. Fold in the peas, carrots and corn.

Transfer mixture to a large 9 x 13 metal or glass baking pan. Sprinkle top of mixture with two-thirds of the cheese. Spread mashed potatoes over top of mixture.

Bake in preheated oven at 375 degrees until well heated and potatoes are browned.

Sprinkle the rest of the cheese and the green onions on top of the potatoes.

Once cheese is melted and starting to brown remove from oven. Let cool 5 minutes and then serve.