Speaking of crazy, we started out the day by going to the Really Ghetto Giant on Rhode Island Ave because they were giving out free bags to assist with the new bag tax. This turned out to be a futile trip. The parking lot was full on a Monday afternoon which made Scott apprehensive, we didn't even last 5 minutes in the store when we saw the long lines and there were no shopping carts available. I guess we could have gotten the "day laborers" from Home Depot to carry the groceries, but that might have made a bigger expense. So we went to his favorite Safeway, which was kind of low on the produce. What is it with low produce on Mondays? I digress.
After our arduous journeys to a grocery store with long lines and no carts and one with lacking produce; we were still challenged as to what to make. We repeated the Mao Pao Tofu (7 WW points, in case you were wondering) and Emeril's Mushroom Ragout (8 WW points with 1/2c pasta). Dinner is Shepard's Pot Pie, my bastardization of beef pot pie and Shepard's pie.
So here it is, my rendition of Sheperd's Pot Pie:
1 onion
5 Tbsp butter
1/2c Flour
1 pkg sliced mushrooms
8oz frozen peas & carrots (I added extra peas)
3c beef broth
1 lb ground beef
1 pkg of frozen Puff Pastry shells
Preheat oven to 400.
Brown ground beef and mushrooms, lay aside. Place pastry shells in oven and cook according to package directions. In a dutch oven, melt butter and add onions, cook until softened and add flour. Stir about a 2 minutes then add beef broth. Stir until thickened, about 5-7 minutes. Add beef and mushrooms. Stir in frozen veggies. Let simmer until veggies are melted, about 3 minutes. Place about a cup of ground beef mixture into individual ramekins and bake until bubbly. Once done, place a puff pastry on top of each pot pie and serve.
6 servings. (this is nobody's WW meal, so we didn't even bother to do points)
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