Shepherd Peppers Pie

Less time cooking at work= More time cooking at home. Here's a favourite I haven't made since the cool weather rolled in last year. And really. The temperature, for late November in Ontario, ain't too cool yet. Anyhoo. Let's get cookin'.

Where's the Beef!

One each of a large yellow, orange and red shepherd pepper (you can use the regular garden variety if you like), seed em out and dice em up!
1.5lb extra lean ground beef (we're going to add back the fat with good for you fat, olive oil)
3 tbsp extra virgin olive oil
1 large spanish onion, diced
4 cloves raw, minced garlic
1/4 cup worchestershire sauce
1 tbsp louisiana hot sauce (for flavour....add more for kick!)
1 cup beef stock or broth
2 tbsp, sifted all purpose flour
1 tbsp paprika
1 tsp thyme
1/8 tsp each of mustard and onion powders
salt and fresh cracked black pepper to taste

method~ Heat oil and garlic in a skillet. Add diced onion and cook slightly. Crumble the raw beef into the pan and continue to break it up as it cooks using a spatula. Once browned, add the diced peppers. Let cook for a few minutes. Add sifted flour and seasonings. Then stir in liquids. Bring to a bubble, reduce and let simmer for 5 minutes. Pour into suitable baking dish.

Roasted Garlic Tater Topper

10 medium red potatoes, washed and skins left on
1/2 cup veggie stock or broth
1/2 cup heavy cream
2 tbsp butter
6 cloves roasted, mashed garlic
salt and pepper to taste

method~ boil em. drain em. Add the stuff to em. Mash em. Spread em (not your legs, the mashed- over top of the beef mixture)

Toss in a preheated 375F oven for 15 minutes. Then broil, to brown the top, for a scant 5 minutes.

Cool em. Eat em. Eat em up.