With the extra ground beef that I had leftover making the meatloaf, I used it to make Shepherd’s Pie with still more leftover mashed potatoes and with some mashed sweet potatoes
from Sintty’s roasted sweet potatoes that she eats regularly as part of her fiber diet.
Again, a common shepherd’s pie recipe of garlic, diced onions, rosemary, thyme, salt and pepper, paprika, frozen peas, worcetershire sauce and diced fresh tomatoes. Topped with Pecorino Romano cheese and baked in the oven at 375 degrees farenheit until golden brown.
The french onion soup was made by cartelizing five sweet onions with a tablespoon of sugar. Deglazed with white wine and added to 4 1/2 cups of beef broth. Seasoned with a bay leaf, thyme, salt and pepper. Added a croton and topped with Swiss Gruyère cheese and baked until cheese is golden brown.