Shepherd's Pie

It's kind of cold and time for comfort food. My husband suggested Shepherd's Pie (which is weird because he usually doesn't like mashed potatoes OR casseroles...) but I thought the recipe he found sounded great. There was horseradish and cheese in the potatoes, and lamb, rosemary and spices in the meat part of the dish. It came together fast and was universally accepted.

1 1/2 lb. potatoes
2 T. olive oil
1 lb. ground lamb
2 carrots peeled and chopped
1 onion coarse chop
1 stalk celery chopped
2 or 3 cloves of garlic, minced
1/2 c. red wine
1/2 c. chicken broth
2 T. tomato paste
2 T. fresh rosemary
assorted spices (cumin, celery seed, coriander, thyme)
2 T. butter
1/4 to 1/3 c. half and half
2 T. (or more) prepared horseradish
1 c. sharp cheddar shredded

Peel and quarter the potatoes
Place them in a pot covered with cold water, cover and bring to a boil
Once boiling, reduce heat to medium and cook for 15 minutes until potatoes are soft and ready to mash

While potatoes cook, place carrots, onion and celery in a food processor and pulse until chopped and combined
Heat olive oil in a sautéed pan over medium heat, add lamb and veggies
Once the meat starts to brown, add  garlic, rosemary, tomato paste and spices, let cook for about 1 minute
Add wine, broth, and spices mix well, and let cook for 10 minutes

Mash the potatoes with half and half and butter
Fold in horseradish and cheese

Preheat oven to 400 degrees
In a deep oven safe dish, put meat mixture in the bottom
Pat down and then cover with mashed potatoes
Pat down potatoes to form a seal
Place in the middle rack of the pre-heated oven (place a sheet pan on the rack below to catch spills)
Cook for 30 minutes or until potatoes begin to brown

Remove from oven, and let sit for 10 minutes before serving.

Roasted Red Pepper Soup

We all stayed home for the super bowl this year -- everyone was sick. And we decided to make soup for dinner. My now-college-graduate daughter recalled a roasted red pepper soup that was served in her sorority house. I'd never heard of it before, but we figured in out. And while it looks less than appetizing, it was absolutely delicious.

• 4 large red bell peppers, roasted seeds removed
• 1 tsp olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped
• 2 garlic cloves, chopped
• 1 tsp herbs de provence
• 1/4 cup fresh parsley, chopped
• 3 cups fat free chicken broth, or vegetable stock
• 1 medium russet potato, peeled and chopped
• 1/4 cup dry white wine
• Salt and freshly ground black pepper
• 2 tbsp fat free sour cream
• 1/4 cup Parmigiano Reggiano cheese

Roast the peppers over an open flame until the skin is charred.

Place peppers in a bowl, cover with plastic wrap and let sit for several minutes

Sautee onion, carrots, garlic and herbs in oil in your soup pot for about 8 minutes

Add chicken broth, potato, and white wine

Remove skin from peppers, remove stems and seeds and coarsely chop

Add to soup, bring to a boil then reduce to a simmer for 30 minutes

After 30 minutes add the sour cream and use an immersion blender to complete the soup

Put cheese in the bottom of a serving bowl then add soup.