Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2011 > 01 > 20110126_223410_shepherds-pie-and-jalapeno-spinach-soup.html
Shepherd's Pie and Jalapeno Spinach Soup
/posts/2011/01/20110126_223410_shepherds-pie-and-jalapeno-spinach-soup.html
You are viewing revision 762d777d from 2021-01-21 15:56:06 -0700 (specified "2021-01-21 15:56:06 -0700").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=762d777d to a URL.
See the help page for more information.
We made shepherd's pie just like in the past. The base was about 12 oz of lean beef with onions, corn, peas, garlic and spices. Pretty standard and easy. The top was just mashed potatoes (made in our healthy way). Put them together and bake for about 30 minutes at 350.
It was really good this time (though we also enjoyed it in the past). It made a nice amount with enough leftovers for lunch the next day.
The soup was strange. First, I sautéed a bunch of garlic and then added sliced, pickled, jalapeños which I further diced. I added a whole can but I did drain them first. After adding a lot of broth/water, I added a whole bunch of fresh spinach. I used scissors to cut it up.
The soup had a pretty intense burn from the jalapeños and the seeds but it was good. Different but good.
Original Wordpress ID and Date: 916, 2011-01-26_223410